Sticky chilli pineapple with piña colada ice cream recipe

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  • Serves 6
  • 20 mins to prepare and 10 mins to cook, plus freezing
  • 263 calories / serving
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Transport your guests to the tropics with this refreshing dessert: sweet pineapple, charred on a griddle pan and drizzled with a gorgeously sticky rum and chilli syrup – topped with a dollop of homemade piña colada ice cream that melts into the fruit, it's the dreamiest of summer desserts.

  1. To make the ice cream, put 200g (7oz) pineapple in a blender and whizz to a purée. Cover and chill the remaining pineapple slices, until ready to cook later.
  2. Whip the coconut ice cream and rum in a large bowl, then fold through the pineapple purée. Spoon into a freezer-safe container; cover and freeze for at least 4 hours.
  3. Remove the pineapple slices from the fridge and sprinkle with 1 tbsp sugar. Set aside.

  4. Put the remaining sugar in a pan with the rum. Heat gently until the sugar has dissolved, then add the chilli. Leave to bubble for 2-3 minutes, until sticky and syrupy. Stir through the mintlime zest and juice.
  5. Heat a griddle pan until smoking. Grill the pineapple slices for 1-2 minutes each side, until lightly charred. Transfer to a bowl and pour over the syrup. Leave to macerate for 5 minutes. Serve the pineapple with a scoop of ice cream and a drizzle of syrup.

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  • Ingredients

  • 3 tbsp golden caster sugar
  • 3 tbsp light rum
  • 1 small red chilli, seeded and finely diced
  • small handful mint leaves, shredded
  • 1 lime, zested and juiced
  • For the ice cream

  • 1 extra large pineapple, cored and sliced
  • 1 x 500ml tub coconut ice cream, softened
  • 4 tbsp light rum
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  • Energy 1101kj 263kcal 13%
  • Fat 7.7g 11%
  • Saturates 6.8g 34%
  • Sugars 38.6g 43%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 38.7g Protein 2.7g Fibre 1.2g

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