Reserved pineapple juice can be used in drinks or freeze in ice cube trays to add to smoothies. For a change, replace pineapple with canned peaches or chopped bananas.
825g can pineapple slices in juice
25g unsalted butter, chopped
1 cup brown sugar, firmly packed
270ml can coconut cream
1 teaspoon vanilla bean paste
1 tablespoon lemon juice
Softly whipped cream, to serve
5 egg whites, at room temperature
1 ¼ cups caster sugar
Drain pineapple, reserving juice for another use. Pat pineapple slices dry with absorbent kitchen paper. Cut each slice into quarters.
Combine butter, sugar, cream and vanilla in a large, non-stick frying pan over a medium to high heat. Stir until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally, for about 4 to 5 minutes, or until slightly thickened.
Add pineapple and lemon juice to pan. Gently stir pineapple to coat. Transfer to a round ovenproof dish with top measuring 25.5cm in diameter (7-cup capacity).
Meanwhile, make pavlova. Beat egg whites in a small bowl of an electric mixer until frothy. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Continue to beat for a further 5 minutes, or until smooth and glossy. Drop large spoonfuls over top of warm pineapple mixture.
Cook in a very slow oven (120C) for about 1 hour, or until firm to touch. Turn off oven. Leave dish in oven with door ajar for 30 minutes, to cool slightly.
Serve warm pavlova with cream.