A watercolour of caramelised golden pineapple rings glossy with syrup and scattered with toasted flaked almonds
Generated with OpenAI gpt-image-1
Adapted from Pineapple upside-down cake, reduced to the part that actually matters

Pan-fried pineapple with syrup

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Vegetable oil (sunflower or rapeseed).

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
2
Burners
1
Pans
1
Water
0.05 L
Active
10 min
Total
12 min

Ingredients

Tinned pineapple is acidic enough to take a hard caramel without going sickly, which is what makes this work where tinned peaches would not.

Dry the pineapple. Drain it, press the rings, then press again. Wet fruit will not caramelise; it will boil in its own juice and go grey.

  1. Almonds toasted dry in the pan, two minutes, tipped out.
  2. Same pan, hot, the oil. Pineapple rings in one layer. Three minutes untouched until the undersides are deep gold, then turn.
  3. Scatter the sugar over and let it melt and darken for a minute.
  4. Syrup in with two tablespoons of the reserved pineapple juice: it will bubble hard. Turn the rings through it until it goes sticky.
  5. Cinnamon, almonds over.

Serve with tinned custard or evaporated milk poured cold over the hot fruit, which is better than it sounds.

Serves 2.

What this was adapted from

Pineapple upside-down cake, reduced to the part that actually matters

  • a baked sponge → no cake at all: the caramelised fruit served on its own

    There is no oven, so rather than fake a sponge in a pan the recipe keeps only the good part: pineapple caramelised in syrup. It is honestly a different pudding that shares an idea, not a version of the cake.