Denise says:
Pineapples are available all year round but the peak season is spring. There are several varieties, which vary considerably in size. When pineapples are fully ripe they give off a sweet aroma and a leaf can easily be pulled from the crown. Pineapples are field ripened and picked only after the fruit has developed the necessary sugar. A pineapple can be mostly green or mostly yellow and still be ripe. If kept for too long, pineapples go soft and mushy so buy ones that are firm and plump with a green crown and shiny skin.
To prepare pineapples cut off the leaf crown and make slant cuttings downwards to remove the skin and brown ‘eyes’ from the flesh. Slice or cut into wedges and remove the central core. Pineapple flesh can be eaten raw or used in sweet or savoury dishes. Pineapple can also be halved lengthways and hollowed out, leaving the skin intact and filled with a mixture of pineapple flesh and other fruits, mousse, cream, sorbet or ice cream!
The flavour of pineapple miraculously changes to become much sweeter when it has either been broiled or barbecued. It goes particularly well with coconut sorbet. Both are quick recipes to make.
The sorbet can be made 2 days ahead.
Preparation Time: 15 minutes plus 3 hours freezing
Cooking Time 10 minutes
Serves: 6 people
Ingredients:
For the sorbet1 can 14 oz coconut milk
1 ½ cup block of creamed coconut
2 egg whites
1 cup confectioner’s sugar
1 tablespoon rum – white rum/ coconut liqueur
For the Pineapple
1 large or 2 small pineapples – skin removed and cut into rings
For the Garnish
6 strawberries – hulled and sliced
Confectioner’s sugar
6 sprigs of mint
Method
1) Process the coconut milk and creamed coconut together in a food processor.2) In a separate bowl, whisk the egg whites until stiff, add the confectioner’s sugar a tablespoon at a time and continue to whisk for 1 minute. Add the rum.
3) Combine the two mixtures together by carefully adding 1 tablespoon of egg white followed by the rest.
4) Transfer to a freezer friendly shallow dish.
5) Freeze until frozen (approximately 1 hour), remove and place in the food processor. Whizz together until smooth. Repeat the same process one more time in about 45 minutes or alternatively place in an ice-cream maker.
6) Place the sliced pineapple rings on the hot barbecue, turn after 3 minutes and cook for a further 3 minutes or until golden but not burnt!
To serve the stylish Way
Remove the sorbet from the freezer 15 minutes before serving.
Place 2 cooked pineapple rings onto each individual plate. Spoon the sorbet on top of the pineapple. Garnish with some strawberries and a dusting of confectioner’s sugar and a sprig of mint.