Pineapple, ginger and Thai basil sorbet

Pineapple, ginger and Thai basil sorbet

By
From
Finding Fire
Serves
4

Pineapples are the only edible member of the bromeliad genus known as ananas, which derives from a Tupi word meaning ‘excellent fruit’. This is the reason pineapple is called ananas in most languages. English sailors likened the exterior of pineapple to a pine cone and the crisp juicy flesh to an apple. Because of its rarity, expense and visual attractiveness, the pineapple became the ultimate exotic fruit. They soon became a symbol of hospitality, and people would even hire some just to show off their social standing. Nowadays, pineapples are everywhere and are often grilled, as they develop a profound sweetness.

The ginger sorbet in this dish gives the pineapple a refreshing zing while the Thai basil adds a fragrant, savoury anise flavour.

Ingredients

Quantity Ingredient
1 whole pineapple, top and leaves on
280ml Ginger syrup
zest and juice of 1 lime
40g Smoked butter

For the sorbet

Quantity Ingredient
400ml filtered water
60g liquid glucose
150ml Ginger syrup
zest and juice of 2 limes
20g thai basil leaves, picked and washed

Method

  1. 1. Prepare your embers and arrange a grill approximately 20 cm (8 in) above the embers.
  2. 2. Prepare the sorbet. In a small saucepan, combine the water and glucose. Heat gently until the glucose is dissolved. Remove from the heat and allow to cool before combining with the ginger syrup, lime zest and juice and Thai basil. In a food processor or blender, blend for 1 minute before straining through a fine-mesh sieve. Chill. Transfer to an ice cream machine and churn for 30 minutes.
  3. 3. Prepare the pineapple. Retaining the top and leaves, peel the pineapple with a serrated knife. Remove the eyelets with a paring knife. Cut into quarters lengthways, slicing out the core from each quarter.
  4. 4. Place the pineapple quarters on the grill and cook for 2 minutes on each side until the pineapple becomes fragrant and dry. Continue grilling for a further 5 minutes on each side, brushing frequently with the ginger syrup until the sugars caramelise to dark amber. Transfer to a tray to rest.
  5. 5. In a small saucepan, boil the remaining syrup with the lime zest and juice until it is reduced and a dark caramel colour. Whisk in the smoked butter and brush over the pineapple.
  6. 6. Carve the pineapple and serve immediately with the ginger and Thai basil sorbet.
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