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GRILLED PINEAPPLE WITH CHILLI SYRUP

AND COCONUT ICE CREAM

The coconut ice cream is well worth it if you have an

ice-cream machine. If not, buy in some vanilla ice cream.

Serves six.

2 red chillies, tops removed,

deseeded and cut into very

thin rounds

1 vanilla pod, split in half

lengthways and seeds

scraped out

½ cinnamon stick

4 star anise

10 cloves

50g (13⁄4oz) golden caster

sugar

1 pineapple

FOR THE COCONUT

ICE CREAM

400ml (14fl oz) whole milk

400ml (14fl oz) canned

coconut milk

8 egg yolks

150g (5½oz) golden caster

sugar

200ml (7fl oz) double cream

First make the ice cream. Combine the milk and coconut

milk in a saucepan and bring to a simmer. Whisk the egg

yolks and sugar together in a heatproof bowl, then pour

the (almost) boiling milk in a thin stream into this mixture,

whisking constantly. Pour the custard back into the

saucepan and return to a gentle heat, stirring constantly

with a wooden spatula until the custard starts to thicken

very slightly. Pour it immediately into a clean bowl and

allow to cool completely.

Whip the cream until it forms soft peaks, then fold

in the coconut custard. Churn in an ice-cream machine

according to the manufacturer’s instructions until it

thickens to ice-cream consistency. Transfer to the freezer

and leave for a further 30 minutes before using.

For the grilled pineapple, combine the chillies with the

vanilla seeds and pod, all the spices, the sugar and 300ml

(10fl oz) water in a small saucepan and bring to a simmer.

Cook very gently for 15 minutes, then allow to cool.

Using a sharp serrated knife, cut the pineapple across

the base and below the stalk. Standing it on its base, cut

down through the centre of the pineapple, cleaving it in

two. Cut again lengthways to produce four equal long

segments. Place each one, skin-side down, on the board

and carefully cut between the skin and flesh, attacking the

pineapple first from one side and then the other until you

can lift the flesh away from the skin. Cut away the hard

central stalk then cut each segment into four long slices.

Heat a cast-iron ridged griddle pan and grill the

pineapple slices, turning them 90 degrees to create a

criss-cross pattern. This should only take 5–6 minutes.

Arrange the slices in an ovenproof dish, pour over the

chilli syrup and allow to infuse until ready to serve.

To serve, preheat the oven to 180°C (350°F, Gas Mark 4)

and gently warm the pineapple in the oven, then serve a

few slices with a ball of the coconut or vanilla ice cream

and maybe a slice of brioche or French toast.

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