INGREDIENTS: 1 sheet frozen puff pastry, partially thawed 50g butter 1/2 cup brown sugar 1/4 teaspoon ground cinnamon 1 tablespoon lemon juice 1/2 small pineapple, peeled, quartered lengthways, cored, cut into 5mm-thick slices Vanilla ice-cream, to serve Preheat oven to 220C/200C fan-forced. Place pastry on a board. Trim corners to form a round.
Heat butter, sugar, cinnamon and juice in a heavy-based, ovenproof, 20cm (base) frying pan over medium-high heat. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until thickened. Remove from heat. Arrange pineapple in pan. Return to low heat. Simmer for 6 to 8 minutes or until syrup thickens. Place pastry over pineapple. Bake for 12 to 15 minutes or until golden. Stand in pan for 5 minutes. Turn out. Serve with ice-cream. (Source: Australia's Super Food Ideas February 2013)
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