Susan Jung’s recipe for roasted pineapple with pina colada sorbet
Try these two recipes and you’ll never look at the spiky-skinned, tropical fruit the same way again
Pineapple is an underused fruit when it comes to desserts; most often, it’s served only as part of a fruit platter. I once ordered an intriguingly named dessert called pineapple carpaccio: it turned out to be thinly sliced pineapple laid out on a plate – nothing more. Needless to say, I was annoyed.
Fresh pineapple is delicious in the first recipe, a composed dessert, and it shines on its own in the second, as a simple sorbet.
ROASTED PINEAPPLE WITH GULA MELAKA GLAZE, DEHYDRATED PINEAPPLE SLICES AND PINA COLADA SORBET
For the sorbet:
300ml water
200 grams granulated sugar
300ml canned, unsweetened coconut milk
150ml fresh pineapple juice (from the excess fruit used for the roasted pineapple)
30ml fresh lime juice
20ml white rum
For the roasted pineapple and dehydrated pineapple, and to finish:
1 medium-sized pineapple, about 18cm long (not including the crown)
Gula melaka (or use jaggery), as needed
1 small pineapple, about 12cm long
Granulated sugar, as needed
A few fresh passion fruit and/or some toasted shredded coconut
Mint leaves
Make the sorbet syrup. Bring 300ml of water to the boil, stir in the sugar, then cool to room temperature. Refrigerate until cold.