Caramelised pineapple with caramel sauce and passion-fruit cream

Method

1. First make the caramel sauce. In a small non-stick saucepan, heat together the caster sugar and water until it caramelises, thickening and turning into a light brown caramel. Remove at once from the heat and place in pan in cold water for 2-3 minutes. Once the caramel has cooled, whisk in the butter and cream. Set aside and keep warm.

2. Top, tail and peel the pineapples and cut into half. Cut out the tough inner core. In a large frying pan heat 50g butter with 1 tsp sugar. Once the sugar has melted add the pineapple halves and fry, turning often, until soft and golden-brown, around 5-10 minutes.

3. Halve the passion-fruit and scoop out the pulp. Sieve the pulp so that only the passion-fruit juice remains. With a metal spoon, fold together the whipped cream and clotted cream. Gradually fold in the passion-fruit juice, mixing well with each addition.

4. Transfer the pineapple to a serving dish. Pour over the warm caramel sauce, top with the passion-fruit cream and serve.