A beautiful summer dessert of pineapple with a a caramel sauce. Try it, you'll feel like you're on a tropical beach.
1 small pineapple
1 punnet strawberries, about 250g
5 tablespoons caster sugar
1 tablespoon lemon juice
4 scoops vanilla ice cream
pineapple leaves to garnish
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Directions Preparation:20min › Cook:10min › Extra time:15min › Ready in:45min
Use a large knife to remove the leafy top and base of the pineapple. Cut away the skin, collecting the juice in a bowl. Cut the pineapple in half along its length. Remove the core, then cut each piece into six slices.
Put the strawberries and reserved pineapple juice in a blender or food processor and blend to a purée. If you prefer a smooth sauce, press the purée through a sieve to remove the pips.
Put the sugar in a small heavy bottomed saucepan with 1 1/2 tablespoons of water and dissolve over a low heat. Stop stirring once the sugar comes to the boil. Swirl the pan occasionally to redistribute the caramel mixture. When the caramel turns a pale amber colour, immediately remove the pan from the heat. Add the lemon juice and strawberry purée, taking care that the caramel does not splash. Stir until all the caramel is incorporated, then leave to cool.
Arrange three pieces of pineapple on each plate with a scoop of ice cream. Pour the strawberry sauce over the top, decorate with pineapple leaves, then serve.
• For a special flavour, steep the pineapple slices in a little kirsch liqueur after step 1. • When buying a pineapple, choose one that is plump and feels heavy for its size. It should smell fragrant.