Roasted pineapple with madeira cake and rum maple syrup

Pineapple is best roasted. Make it more delicious by pairing it with banana berry compote, toasted Madeira cake and rum maple syrup!

  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
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  • 1/2 Dole Tropical Gold Pineapple, peeled and chopped
  • 1 cup mixed frozen berries
  • 1 1 Dole banana, cut into thick slices
  • juice and zest of 1/2 an orange
  • 1 tablespoon brown sugar
  • 1 store bought Madeira loaf cut in thick slices
  • 2 tablespoon melted butter
Rum maple syrup
  • 1 tablespoon butter
  • 1/2 cup maple syrup
  • 1/4 cup brown sugar
  • 1-2 tablespoons dark rum


  • 1
    Preheat oven to 180°C.
  • 2
    Combine fruit, juice, zest and sugar in oven proof dish, place in the preheated oven and cook, stirring once for 35 minutes or till tender. Make sauce.
  • 3
    While the fruit is cooking, make the syrup. Combine all ingredients in a small saucepan and bring to a simmer over medium heat. Simmer for 2 minutes until slightly thickened. Set aside and warm before using.
  • 4
    Brush slices of cake lightly with butter. Toast on a heated grill plate or under the grill, on both sides until lightly toasted.
  • 5
    Serve the toasted cake topped with warm roasted fruit, cream or ice cream and a drizzle of warm syrup.


The fruit compote is delicious served with cream, ice-cream or spooned over breakfast cereal too.