Caramelised pineapple with coconut and lime sorbet

Fiona Andersen

Slip into island time with this delicious dessert.

Ingredients

½	Pineapples, large ripe, skin and core removed (Main)
¼ cup	Caster sugar
1 cup	Water
1 Tbsp	Butter
2	Mint leaves, finely chopped, optional

Coconut and lime sorbet

3 cans	Coconut cream, 400g each (Main)
350 g	Palm sugar, crushed
6	Limes, zest and juice

Directions

1. Slice pineapple into large 1cm-thick slices.
2. Heat sugar and ¼ cup of the water in a large heavy based frying pan, stirring sugar until it dissolves.
3. Boil sugar until it starts to turn a light golden caramel colour, then carefully add pineapple and toss in the caramel.
4. Add butter and shake the pan to incorporate butter into the caramel.
5. Add remaining water in small amounts as needed to prevent caramel from burning and continue cooking until pineapple is nicely coated in dark caramel.
6. Divide pineapple and caramel between 2 bowls and top with 2 scoops of coconut and lime sorbet.
7. Sprinkle with chopped mint and serve immediately.
8. For the coconut and lime sorbet, place coconut cream and palm sugar into a medium-sized heavy based saucepan and warm over a medium heat. Stir until sugar is dissolved, then remove from heat, cool and add lime zest and juice. Churn in an icecream machine according to manufacturer's instructions.