Pineapple Soup

• 700 g (1 lb 9 oz) peeled, cored and diced Bethonga pineapple (about 1.4

Heat a heavy-based saucepan over medium heat. Add the pineapple and cook for 2–3 minutes or until caramelised, then turn over and cook for 1 minute. Add the palm sugar, butter and pepper and cook for 3 minutes or until the pineapple is softened. Transfer to an upright blender, add the vanilla seeds and xanthan gum and blend until smooth. Pass through a fine sieve. Refrigerate until chilled.