Spiced pineapple with coconut sorbet and candied ginger

Name: Spiced pineapple with coconut sorbet and candied ginger
Yield: Serves 4
Ingredients: 250 g granulated or caster sugar; 12 g fresh root ginger, peeled; 4 scoops of Coconut sorbet (see page 181); 200 g caster sugar, plus more for coating; small handful of tiny coriander leaves; ½ pineapple (cut lengthways); 2 g cloves; 1 vanilla pod; 1 lemongrass stalk, trimmed and cut into 2cm pieces; 10 g fresh root ginger, peeled and chopped; 5 g black peppercorns; 2 star anise pods

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

PINEAPPLE MARRIES WELL WITH SO MANY FLAVOURS. HERE I’VE COOKED THIN SLICES IN A CARAMEL FLAVOURED WITH SPICES, BUT YOU MIGHT LIKE TO TRY ROASTING IT WITH RED CHILLIES FOR A MORE UNUSUAL TWIST.

Ingredients

Spiced Pineapple:

½ pineapple (cut lengthways)
250 g granulated or caster sugar

Dessert
Vegan
Gluten-free
Spicy

Method

Trim and peel the pineapple half. Cut it lengthways in half again and remove the core. Now slice the pineapple in half crossways. Using a sharp knife, slice the halves thinly lengthways into 5mm thick slices. You need 20-24 slices.
Melt the sugar in a large heavy-based pan over a medium heat, stirring gently to ensure it melts evenly. Increase the heat slightly