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Caramelised pineapple compotes

Caramelised pineapple compotes

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 1½ hrs, plus standing, freezing, chilling
  • A challenge
  • Serves 8

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

  • Freezable (granita only)
Nutrition:
HighlightNutrientUnit
kcal150
fat2g
saturates1g
carbs31g
sugars16g
fibre1g
protein4g
low insalt0.13g
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Ingredients

  • 1large 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

Method

  • STEP 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.

  • STEP 2

    Next day, pour the juice from the bowl into a freezerproof container. Freeze until solid (at least 4 hours).

  • STEP 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.)

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2003

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A star rating of 5 out of 5.2 ratings
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