Roasted pineapple with pink peppercorns from The Last Course: The Desserts of Gramercy Tavern (page 103) by Claudia Fleming and Melissa Clark (co-author)

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

Accompaniments: Coconut tuiles; Passion fruit-pineapple sorbet; Macadamia-nut tart; Bay leaf flan; Black pepper ice cream; Goat-cheese cheesecake; Macadamia-nut brittle

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

  • Avocet on April 10, 2014

    We found this excessively sweet, not at all appealing. Will not make again.

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Reviews about this recipe

  • Lottie and Doof

    The finished dessert is incredibly complicated and rich. The sweetness of the caramelized pineapple is countered with the spice of a few pink peppercorns.

    Full review
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