Spiced pineapple galette with caramel sauce
https://www.coop.co.uk/recipes/spiced-pineapple-galette-with-caramel-sauce
Canned fruit is a great standby. Why not serve this with a scoop of your favourite Co-op ice cream?
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Feeds
8
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 45g
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Ingredients
- 150g Co-op plain flour, plus extra for dusting
- 75g Co-op unsalted butter, plus 1 tbsp
- 2 Co-op British free range eggs, beaten
- 2 x 227g cans Co-op pineapple chunks in juice, drained
- 1 tbsp Co-op Fairtrade clear honey
- 1 tsp mixed spice
- 100g caster sugar, plus 1 tbsp
- 50ml Co-op semi-skimmed milk
Method
- In a large bowl, use your fingertips to rub the flour into the 75g butter, until it has the texture of breadcrumbs
- Stir in half the egg, along with 5 tbsp cold water
- Mix into a pastry dough, wrap in cling film and chill for 1 hour
- Preheat the oven to 190°C/fan 170°C/Gas 5
- In a pan, bring the pineapple chunks, honey and mixed spice to the boil, then simmer gently for 10 mins. Leave to cool
- Roll the pastry out on a lightly floured surface into a circle about 22cm across, then put it on a lined baking tray
- Spread the pineapple and any liquid from the pan onto the pastry, leaving a 2-3cm border
- Brush the edge with some of the remaining egg, then carefully fold it in so that it overlaps the pineapple
- Brush with the rest of the egg, then sprinkle with the 1 tbsp sugar and bake for 20-25 mins
- For the caramel sauce, put the remaining sugar in a nonstick pan with 3 tbsp water
- Heat gently until the sugar dissolves, then bring to the boil and simmer until it turns a rich caramel colour
- Take off the heat and whisk in the rest of the butter, until smooth, then slowly whisk in the milk
- Allow to cool and thicken before serving with the galette
This recipe is from Amy Sheppard
