Transport yourself to a far-flung tropical beach with this refreshing fruity dessert.
2 people made this
1 small pineapple
100g caster sugar
1 tbsp lemon juice
4 scoops vanilla ice-cream
pineapple leaves to decorate (optional)
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Method Prep:30min › Ready in:30min
Remove the leafy top and base of the pineapple, using a large knife. Cut away the skin, collecting the juice into a bowl. Cut the pineapple widthways into six thick slices. Remove the fibrous core, then cut the slices in half and put in a shallow dish. Set aside in a cool place.
Pureé the strawberries, with the reserved pineapple juice, in a blender or food processor. Then pass the strawberry purée through a sieve to remove the tiny pips, if preferred smooth.
Put the sugar in a small pan with 2 tbsp of water and dissolve over a low heat. Bring to the boil, then stir occasionally until the caramel mixture turns a pale amber colour. Remove 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.
When ready to serve, arrange three half slices of pineapple on each plate and place a scoop of ice-cream on top. Pour over the strawberry sauce, decorate with pineapple leaves, if liked, and serve immediately.
For an extra special flavour, steep the pineapple slices in a little Kirsch liqueur in step 1. * A ripe pineapple should smell sweet and tropical.