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    Roasted Pineapple Sundae

    Roasted Caramelised Pineapple, Crystallised Pistachios & Ice Cream Sundae with Caramel Sauce 

    For the pineapple Caramel 

    500g White caster sugar
    125g Unsalted butter, cubed
    225g Apple juice
    5g Salt

    Step 1. Place a medium pan over high heat. Pour the sugar into the pan and melt while whisking constantly. When it reaches a dark colour add the butter, a little at a time, each time letting it melt fully and whisking it vigorously to emulsify. Remove from the heat. 

    Step 2. Add the salt and whisk until fully dissolved. Add 1/3 of the apple juice and whisk until fully incorporated, repeat with the remaining 2/3 of apple juice. When all the juice is emulsified into the caramel, place back on heat and bring to the boil. Step 3. Allow the caramel to cool completely before covering and reserving until ready to use.

    To cook the pineapples

    Step 1. Cut off the top and bottom, remove the skin from the pineapple as close to the edge as possible (the sweetest part is near the edge) and slice diagonal "trenches", about 2 cm deep and 3cm wide, diagonally from top to bottom to remove most of the brown dots or pineapple eyes. See How to Cut a Pineapple for a great step by step guide to this.

    Step 2. Place each pineapple on the roasting rod and fasten on either side. Turn the rotisserie function on and roast for a couple of hours while brushing with the pineapple caramel regularly.

    For the Crystallised Nuts

    200g Pistachios
    200g White caster sugar

    Step 1.Pre-heat the oven to 1702C. Place the nuts on a baking tray and toast in the oven for 12 minutes.

    Step 2. In the meantime, put 150g water and the sugar into a small saucepan. Place it over a medium-high heat and bring to the boil.

    Step 3. When the temperature of the liquid reaches 1352C, or the syrup is beginning to colour at the edge of the pan, add the pistachios and whisk until the syrup has completely crystallized and coated the nuts. Pour the coated nuts on to a baking tray lined with baking parchment and allow to cool.

    For the Caramel Sauce 

    140g Demerara sugar
    115g Golden syrup
    115g Double cream
    30g Unsalted butter
    ¼ tsp Salt

     Place the ingredients in a saucepan over a medium heat and bring to the boil. Whisk until the sauce reaches 1202C, then remove the pan from the heat.

    To finish

    Remove the pineapples from the spit and allow to cool slightly. Using a sundae glass, alternate chocolate ice cream and pieces of the roasted pineapples. Finished with whipped cream, sprinkled some of the crystallised nuts and a drizzle of the caramel sauce.