Caramelised pineapple with Sichuan pepper and vanilla yoghurt from Australian Gourmet Traveller Magazine, February 2014: Super-Fast Food Issue (page 116)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on January 11, 2015

    This was a great dessert to end a pretty rich meal. Its light and zingy and has the advantage of most of the prep work being done in advance. The caramel would easily coat 2 pineapples, and serve 8. As the pineapple gives off juice when it gets heated, the caramel doesn't reduce like the photo shows, but that doesn't make it any less delicious

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.