Pineapple in Lime, Vanilla and Rum Syrup

Preparation info
  • Serves


    • Difficulty


Appears in
Caribbean Food Made Easy

By Levi Roots

Published 2009

  • About

What a stunner this recipe is, adapted from one by the London chef Rowley Leigh. The Mango Honey Ice Cream (see below) works well with this.


  • 100 g ( oz) demerara sugar
  • 150 ml (¼


  • Heat the sugar and water in a saucepan gently until the sugar dissolves. Halve the vanilla pod and scrape the seeds into the pan. Add the rest of the pod and the lime zest. Simmer gently for 10–12 minutes until the liquid is reduced and syrupy. Add the rum, if liked. Soak wooden skewers in cold water for at least 30 minutes before cooking the pineapple.
  • Meanwhile,