Posts Tagged ‘desiccated coconut’
Sticky rum-poached pineapple with coconut ice cream
Monday, November 22nd, 2010
Sticky rum-poached pineapple with coconut ice cream
Ingredients
* 1 small pineapple , peeled, cored, quartered and cut into large chunks
* 100g caster sugar
* 1 vanilla pod
* 125ml dark rum
FOR THE ICE CREAM
* 250g/9oz toasted desiccated coconut , plus extra for decorating
* 250ml milk
* 6 eggs yolks
* 140g caster sugar
* 250ml double cream
* 250ml coconut milk
FOR THE CARAMEL SAUCE
* 100g caster sugar
* 1 cinnamon stick
* 100g unsalted butter
* 3 tbsp double cream
* a big slug of dark rum
Method
1. For the ice cream, put the coconut into a pan with the milk and bring to the boil. Remove from the heat, leave for 30 mins, then strain. Whisk the yolks and sugar, reheat the milk and pour onto the yolks. Return to the pan and gently heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Stir in the cream and remove from the heat. Strain, then stir in the coconut milk. Churn in an ice cream maker until semi-frozen, spoon into a plastic container, cover and freeze.
2. Heat oven to 160C/140C fan/gas 3. Put the pineapple into an ovenproof dish. Heat the sugar, vanilla and 150ml water in a pan, stir in the rum and tip over the pineapple. Cover and bake for 40-50 mins until soft. Cool in the syrup, then slice.
3. For the caramel sauce, swirl the sugar with the cinnamon in a heavy-based pan over medium heat until golden brown. Add the butter, cream and rum, bring to the boil and remove from the heat.
4. Serve the pineapple topped with ice cream, caramel and toasted coconut.
Tags: cinnamon, cream, desiccated coconut, eggs, milk, pineapple
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