Caramelised pineapple compotes

Caramelised pineapple compotes

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(2 ratings)

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Cooking time

Prep: 1 hr, 20 mins Cook: 10 mins 1½ hrs, plus standing, freezing, chilling

Skill level

For the keen cook

Servings

Serves 8

Impress your guests with Gordon Ramsay’s intensely flavoured fruit purée topped with yogurt and shavings of iced fruit granita

Nutrition and extra info

Additional info

  • Granita only
Nutrition info

Nutrition

kcalories
150
protein
4g
carbs
31g
fat
2g
saturates
1g
fibre
1g
sugar
16g
salt
0.13g

Ingredients

  • 1 large ripe pineapple
  • 100g golden caster sugar
  • 500g carton sweetened whole milk yogurt (we used Müller Thick and Creamy Yogurt)
  • Frosted coriander sprigs and Coconut tuiles, to serve

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Method

  1. Cut the skin off the pineapple, then cut it lengthways into quarters and remove the core from each piece. Chop the flesh roughly and purée in a food processor or blender until creamy. Pour the purée into a large sieve set over a bowl, and leave to drain in the fridge overnight. Do not stir.
  2. Next day, pour the juice from the bowl into a freezerproof container. Freeze until solid (at least 4 hours).
  3. Now caramelise the flesh. At this stage, in the restaurant, we rub the flesh through a sieve with the back of a ladle to make it very creamy. It’s not vital, but it makes this dessert extra-special. Tip the sugar into a medium-sized frying pan and stir in 2 tbsp cold water. Stand for 5 minutes before heating slowly over a gentle heat, shaking the pan until the sugar dissolves into a clear syrup. When all the crystals have dissolved, raise the heat and cook to a medium golden colour. Tip in the pineapple flesh and cook for 5 minutes, stirring, until flavoured and slightly reduced. Remove and cool, then keep in a covered container in the fridge until ready to serve (The purée will keep for up to 2 days.)
  4. When the pineapple juice has frozen, scrape it into icy shavings using a large metal spoon. Place in another container and keep frozen until ready to serve.
  5. To serve, divide the purée between 8 shot or small wine glasses and top with yogurt. (They can be chilled for up to 4 hours at this point.) Remove the shavings from the freezer and spoon over the yogurt. Top each glass with a Frosted coriander sprig and serve with Coconut tuiles.

Recipe from Good Food magazine, December 2003

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Comments

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kturnbull's picture

Absolutely fantastic but you need lots of time to prepare it.

lemonychoc's picture
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We loved this dessert and made it with tinned pineapple because our pineapple was not ripe. The taste is spectacular, tangy, smooth with the yoghurt and perfect for a dinner party. Make it you will love it.

supercharged's picture
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This was a really different dessert and its looks very impressive. Its a bit complicated at first but once you get the hang of it it's great!

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