This makes a refreshing dessert for a special summer lunch or dinner party.
Ingredients
- 1 small, ripe pineapple
- 1 tbsp granulated sugar
- Seeds from 8 cardamom pods
- For the sorbet
- 140g granulated sugar
- Finely grated zest and juice of 1 lemon
- 15 passion fruit, halved (about 300ml passion fruit pulp)
- 1 medium egg white
Method
- 1. Make the sorbet. Put the sugar in a saucepan with 425ml warm water. Stir to dissolve the sugar, then place over a medium heat. Add the lemon zest and bring to the boil. Allow to bubble for about 5 minutes, until just reduced to a sugar syrup. Set aside.
- 2. Scoop the passion fruit pulp into a bowl. Mix in the sugar syrup and lemon juice and set aside to cool completely. Beat the egg white until frothy, then stir into the passion fruit syrup. Tip into a container, freeze for 1 hour, then break up the ice crystals with a fork. Repeat 2-3 times until icy and smooth. Freeze until frozen.
- 3. Alternatively, tip into an ice cream machine and churn according to the instructions until icy and smooth. Transfer to a suitable container and freeze until frozen.
- 4. Put the sorbet into the fridge for 30 minutes before serving, to soften slightly. Preheat the grill to high. Peel the pineapple, halve, then cut each half into thick slices. Remove the cores, then lay the slices on a foil-lined baking sheet.
- 5. In a mortar and pestle, crush the sugar with the cardamom seeds. Sprinkle over the pineapple wedges, pop directly under the hot grill and cook for 4-5 minutes, or until hot and the edges are beginning to char. Divide the slices among plates, drizzling with any cooking juices. Top each with a generous scoop of passion fruit sorbet and serve.
Nutritional info
Per serving: 222kcals, 0.5g fat (0.1g saturated), 2.7g protein, 55.4g carbs, 55.4g sugar, 0.1g salt
Chef's tip
If you don't have a pestle and mortar to grind down the cardamom pods and sugar just put into a plastic bag and bash with a rolling pin.