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Caramelised pineapple, toasted panettone & yoghurt


  • Place the water and sugar in a heavy-bottomed pan and bring to the boil. Then cook until it just changes colour. DON'T STIR. 
  • Turn the heat down, add the pineapple and cook until tender. Then carefully remove the pineapple from pan and set aside. 
  • Turn the heat up a little and cook until lightly caramelised. Then turn the heat off, add another ½ cup water and mix well until smooth. Add the Amaretto and stir.
  • At the same time, toast the panettone and then dust with icing sugar.
  • To serve, place a pineapple slice on individual plates, top with a good dollop of yoghurt and 1-2 wedges of panettone. Then drizzle the syrup over and around.
  • from "Bistro" by Philip Johnson - e'cco Bistro in Brisbane


  • 250 ml (1 cup) cold water
  • 225 gm sugar
  • 1 ripe medium pineapple, peeled & sliced
  • 2 tspn Amaretto
  • 500 gm panettone, cut into wedges
  • icing sugar
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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