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- Prep time:
- 40 min, plus cooling and freezing time
- Cook time:
- 1 hr 45 min
Matt Tebbutt’s tropical trio makes a spectacular dessert for a special dinner party
Method1. For the spiced pineapple: put the caster sugar into a medium heavy-based saucepan and stir over a low heat until melted. Increase the heat and cook the caramel until quite dark, but not burnt.
2. Stir in the one vanilla pod, ginger, chilli, banana and rum and allow to boil for 1 minute. Add 200ml water and continue to simmer until you have a syrup of coating consistency – this may take up to 10 minutes. Leave to one side and when cool, blend to a smooth sauce.
3. Preheat the oven to 180C/160C fan/gas 4. Cut the vanilla pot into two centimetre lengths and push into the pineapples. Put the prepared whole baby pineapples in a roasting tin.
4. Pour the caramel sauce over the pineapples, cover with foil and roast for 30-40 minutes or until the pineapple is softened, basting with the caramel sauce frequently throughout the cooking process.
5. For the upside-down pineapple cake: put 250g of the caster sugar into a heavy-based saucepan with 125ml water and stir over a medium heat until the sugar is melted. Add the vanilla pod and the chunks of pineapple and cook until the pineapple is softened.
6. Remove half of the pineapple from the pan, along with a little syrup, and reserve. Continue to cook the other half down until it is soft enough to purée. Remove the pan from the heat, purée the mixture in a blender and set it aside for the pineapple ripple ice cream.
7. Using an electric mixer, cream the butter and remaining 125g caster together until white and creamy.
8. Add the eggs, one by one, beating well between each addition. Add the flour and ground almonds and mix until well combined.
9. Butter 4-6 dariole moulds. Spoon a little of the reserved pineapple chunks and syrup into the bottom of each mould and top with the sponge cake mix.
10. Bake in the oven (180C/160C/gas 4) for 20 minutes, or until the sponge is golden and cooked through. Remove from the oven and allow to cool a little before turning out.
11. For the pineapple ripple ice cream: add the pineapple liqueur to the reserved pineapple purée and gently ripple this through the softened ice cream. Return the ice cream to the freezer and re-freeze until needed.
12. To serve, put the spiced roasted pineapples on to two plates, drizzle over a little sauce and place the leaves back on top. Arrange the upside-down pineapple cakes on the same plates and spoon a little of the roasted pineapple syrup on to them too. Finally, place the pineapple rings on the plates and add a scoop of pineapple ripple ice-cream.
For the spiced pineapple
- 300 g caster sugar
- 2 vanilla pods, split
- 50 g ginger, sliced or grated
- 1 red chilli, finely chopped
- 1 ripe banana, chopped
- 50 ml dark rum
- 2 baby pineapples, peeled, cored and left whole, leaves retained
For the upside-down pineapple cake
- 375 g caster sugar
- 1 vanilla pod, split
- 1 pineapple, peeled, cored and chopped into chunks
- 125 g butter, plus extra for greasing
- 4 eggs
- 80 g ground almonds
- 80 g plain flour
For the pineapple ripple ice cream
- 1 container purchased vanilla ice cream, softened a little
- 1 tbsp pineapple liqueur
- 2 pineapple rings
Tips and suggestions
- Cook’s note: if you don’t have time to make all three desserts, you can just serve one of them.