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Roast pineapple with chilli caramel sauce – by Robert Reid

11 September 2006

Ingredients (serves eight to ten)

For the chilli sauce 500g sugar
3 vanilla pods
1½ chillies, roughly chopped
80g fresh ginger, chopped
3 bananas
200ml rum
250ml water
1 vanilla pod
1 golden pineapple, skinned

For the fromage blanc ice-cream 600g sugar
400g Trimoline
1 litre milk
20 egg yolks
2kg fromage blanc
500g mascarpone

Method

Caramelise the sugar and vanilla. Add the chilli and ginger and cook in the caramel for one minute. Add the bananas and cook for a minute. Add the rum and cook for a further minute.

Add the water and make sure all the caramel has dissolved. Leave for one day then blend and pass twice.

Split the vanilla pod in two, cut into 18 pieces and use to stud the pineapple. Roast the pineapple for about 1½ hours using the sauce to baste the pineapple every 10 minutes.

To make the fromage blanc ice-cream, mix half the sugar and the Trimoline with the milk and bring to the boil. Add the remaining sugar to the egg yolks and beat until white.

Add the milk to the egg yolks and cook for one minute. Mix in the fromage blanc and mascarpone and allow to cool, then churn.

Robert Reid

Photo © Tom Stockhill

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