Seared Pineapple with Orange-macerated Strawberries

Brian Turner turns up the heat with a light, fruity and colourful pudding gently spiced with cardamom to make your taste-buds tingle
By Brian Turner
Seared Pineapple with Orange-macerated Strawberries
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 4 slices fresh pineapples, about 2.5cm thick
  • 600 ml sugar syrup
  • 2 cardamom pods, crushed
  • 280 g strawberries
  • splash orange liqueur
  • 1/2 lemon, juice only
  • 55 g icing sugar
  • 2 oranges, zest only
  • 55 g unsalted butter


1. Remove the core of the pineapple if necessary. Put the pineapple in a saucepan with the stock syrup and cardamom pods. Place over a medium-low heat and poach gently for 2 hours.

2. Meanwhile, put half the strawberries in a food processor or liquidiser. Add the orange liqueur, lemon juice and icing sugar and blend until smooth. Transfer to a jug and stir in the orange zest.

3. Cut the rest of the strawberries into quarters and add them to the sauce. Cover and place in the fridge to chill, stirring the mixture regularly.

4. To serve, heat the butter in a large frying pan. Drain the pineapple slices and cook them on one side only until golden brown. Transfer to a serving dish.

5. Pile the strawberries into the centre of the pineapple slices and spoon the sauce around the outside before serving.

Rate This Recipe