PAN-FRIED PINEAPPLE & COCONUT BRIOCHE
MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 35 MINUTES
1 tbsp 1 1/2 tsp 1/3 cup 4
1/4 cup 2
1/2
granulated sugar cinnamon, divided unsalted butter, divided
1-inch thick slices brioche bread brown sugar star anise pineapple, peeled and cut in
1-inch cubes
1 1/3 cups coconut-flavoured ice cream
1/4 cup unsweetened shredded
coconut, toasted
In bowl, combine sugar and 1 tsp cinnamon. Set aside. In large skillet, melt 2 tbsp butter over medium heat. Cook brioche slices, turning once, until golden, about 4 minutes. Place on rack and sprinkle with reserved cinnamon-sugar mixture.
In same skillet, melt remaining butter over medium heat. Stir in brown sugar, 2 tbsp water, star anise and remaining cinnamon until brown sugar is dissolved, 2 minutes. Add pineapple and cook, stirring occasionally, until golden and caramelized on all sides, about 8 minutes. Remove skillet from heat and discard star anise.
Place one brioche slice on each plate. Spoon caramelized pineapple and ice cream over brioche. Drizzle with any juices left in skillet; sprinkle with coconut.
PER SERVING about 460 cal, 3 pro, 27 g total fat (17 g sat. fat),
51 g carb (4 g dietary fibre, 42 g sugar), 60 mg chol, 95 mg sodium, 1 mg iron.