Tropical bounty sundae

Tam West

Ingredients

2 slices	Pineapples, thick ones, use up to 3 slices (Main)
1	Orange, zest and juice
2 Tbsp	Marmalade, a grapefruit one (Main)
1 Tbsp	Honey
1 splash	Apple juice, enough to cover fruit
2 cups	Vanilla ice cream, use up to 3 cups; we used French vanilla (Main)
1 cup	Dried coconut, grated, a generous cupful, alternatively use desiccated coconut
1 bowl	Melted chocolate (Main)
1 small handful	Mint leaves, for garnish
1 small handful	Fresh pineapple wedges, for garnish (Main)

Directions

1. Finely chop 2-3 thick slices of fresh pineapple into a saucepan. Add the orange zest and juice, grapefruit marmalade, honey and enough apple juice to just cover the fruit. Bring to boil and simmer until mixture is jammy. (This makes enough for 4-6 sundaes.)
2. Whip 2-3 cups French vanilla icecream with grated dried coconut (or use desiccated). Quickly roll handfuls into balls, dip all over in melted chocolate, place on baking paper and refreeze.
3. Spoon pineapple sauce into a sundae dish, add icecream ball, garnish with mint and fresh pineapple.