Place in oven to bake until golden brown, about 20 minutes. Slowly add hot milk while whisking continuously. Serve, with ice cream, if liked. Leave to bubble and thicken for a few minutes more. Your browser appears to have Javascript disabled. Add butter and crushed pineapple and whisk to combine. Caramelise the sugar in the pan with the vanilla pod (seeds scraped and pod in). Customer comment Cut along the inside edge of the wedges to remove the core. Let any flames subside, then boil until the liquid turns syrupy. For the Lychee Sorbet, place lychees and syrup into a blender and process to a smooth puree. For the Grilled Pineapple, heat a non-stick griddle pan over medium heat. To serve, place a slice of Grilled Pineapple into the middle of each serving plate. Cook, turning once and shaking pan often, until golden brown, 8 to 10 minutes. Whisk on high speed until pale and thick, about 1 minute. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook, 1 small pineapple (about 750g), cored and cut into 4 thick slices. Click here for more information about health and nutrition. Turn up the heat and cook until the caramel is the colour of a rusty penny. This will help achieve those characteristic scorch lines, which not only look attractive but mean more flavour. Remove from heat and set aside, keeping warm, until serving. Heat a frying pan until hot and place the pineapple into the pan. Carefully add cream, butter and salt and whisk until combined. Add the pineapple and stir to coat well. Place the pineapple slices (no more than 1/2 inch thick) over the melted butter in the pan. Finally, add the sauvignon blanc and cook out for 2 minutes. For the Salted Caramel, place sugar into a medium frypan and melt over low heat until dark amber in colour. The final six chefs enter the MasterChef kitchen to face the Skills Test. Sashi’s dessert is a tropical paradise served on a plate, with coconut shortbread crumb, pineapple custard, and grilled pineapple slices – this dish is vibrant in fruity flavour, Barack Obama Gives First Televised Interview Since US Election, Why We’re Rooting For Neighbours Hotties Bea And Levi To Get Together, Christmas With The Australian Women's Weekly, Easter With The Australian Women's Weekly, HelloFresh Presents Dish The Delish With Sophie Monk, My Name Is Captain Thunderbolt (Sometimes), Stuff Everyone Should Know About Australia, 10, 10 Peach, 10 Shake & 10 Bold TV Shows. For the Pineapple Custard, place milk in a medium saucepan and bring to a simmer. Return the egg mixture to the saucepan and cook, stirring continuously, over medium heat, until mixture thickens and reaches 84C. You are free to manage this via your browser setting at any time. Sprinkle with the brown sugar. Add drained pineapple slices and cook, brushing with reserved syrup until soft and charred, about 10 minutes. This recipe was first published in March 2015. To make the caramel, tip the 4 tablespoons of caster sugar, the vanilla seeds and five-spice powder into a heavy-based frying pan and cook over a medium heat for 3–4 minutes until the sugar has dissolved and is turning a dark golden brown. For the Salted Caramel, place sugar into a medium frypan and melt over low heat until dark amber in colour. Preheat oven to 180C. Sprinkle over a little caster sugar 1 minute before the end of cooking to glaze the fruit. Serve with vanilla ice cream. Add the pineapple and cook for 10-15 minutes, turning, until softened and glazed. Carefully add the butter and swirl until fully dissolved. Heat a griddle pan. Place the pineapple wedges in the hot pan, pushing the fruit against the griddle bars to help it colour. ��� N _rels/.rels �(� ���JA���a�}7� Cook over a medium heat until the sugar melts and turns chestnut brown; watch carefully. Whenever you use a griddle pan, always press down hard what you are cooking and hold it there for a few seconds. Succulent and sweet yet tangy pineapple flesh complimented by the bitter sweet flavours of the caramel rum and butter sauce to give it a kick! Remove from heat and strain into a medium bowl. Meanwhile, place egg yolks, sugar and flour in the bowl of an electric mixer fitted with a whisk attachment. Turn up the heat and cook until the caramel is the colour of a rusty penny. Heat together and spoon over the pineapple. Put the sugar in a frying pan and heat gently, swirling the pan until it is dissolved. Remove from oven and set aside to cool. Cook for about 3-4 mins per side. 2 Add the bay leaves and 100ml rum, tilting the pan to flambé the pineapple; take care and stand well back. Thank you for rating this recipe. Crumble between fingertips and set aside, until serving. Remove from heat and set aside until serving. Please try again, Yes I would like to receive latest marketing information by email from Gordon Ramsay, Yes I would like to receive the latest marketing information by email from Gordon Ramsay Restaurants, about all of our restaurants in the group  For more information please see our privacy policy. Sorry, we couldn't sign you up. Place over an ice bath to cool then and transfer to a piping bag. Remove from heat and set aside until serving. For the Grilled Pineapple, heat a non-stick griddle pan over medium heat. If you'd like to comment further on this recipe you can do so in the Using a serrated knife, cut off the top and base, then cut the pineapple into 8 long wedges. Simmer for 7-8 minutes, until the liquid is a thick syrup, then add the remaining 50ml rum. Prechill ice cream machine. Core the remaining ¾ and slice into 2cm x 1.5cm rectangles. By entering your details, you are agreeing to olive magazine terms and conditions. You may find this causes parts of the site to function unexpectedly. Remove from the heat, add the butter and 2 tablespoons of the cream.