Got a hankering for pineapples? Those with a sweet tooth will love the Everdure by Heston Blumenthal roasted pineapple sundae drizzled in sticky caramel. Coated with crystallised nuts and served with chocolate ice cream and whipped cream, this truly tasty treat is perfect for your next barbecue.
For the pineapple caramel:
500g white caster sugar
125g unsalted butter
225g apple juice
For the crystallised nuts:
200g white caster sugar
For the caramel sauce:
140g demerara sugar
115g golden syrup
115g double cream
30g unsalted butter
¼ tsp salt
- For the pineapple caramel, place a medium pan over low heat. Pour the sugar into the pan and melt while whisking constantly.
- When it reaches a dark colour, add the butter, a little at a time, each time letting it melt fully and whisking it vigorously to emulsify. Remove from the heat, add the salt and whisk until fully dissolved.
- Add 1/3 of the apple juice and whisk until fully incorporated, repeat with the remaining 2/3 of apple juice. When all the juice is emulsified into the caramel, place back on the heat and bring to a boil.
- Allow the caramel to cool completely before covering and reserve until ready to use.
- To cook the pineapples, remove the skin from the pineapple and slice a “trench”, about 2cm deep and 3cm wide, diagonally from top to bottom.
- Place each pineapple on the roasting rods of your Everdure by Heston Blumenthal and fasten on either side. Turn the rotisserie function on and roast for a couple of hours while brushing with the pineapple caramel regularly.
- For the crystallised nuts, pre-heat the oven to 170ºC. Place the nuts on a baking tray and toast in the oven for 12 minutes.
- In the meantime, put 150g water and the sugar into a small saucepan. Place it over a medium-high heat and bring to the boil.
- When the temperature of the liquid reaches 135ºC, or the syrup is beginning to colour at the edge of the pan, add the pistachios and whisk until the syrup has completely crystallized and coated the nuts.
- Pour the coated nuts onto a baking tray lined with baking parchment and allow to cool.
- For the caramel sauce, place the ingredients in a saucepan over a medium heat and bring to the boil. Whisk until the sauce reaches 120ºC, then remove the pan from the heat.
- To finish, remove the pineapples from the spit and allow to cool slightly. Using a sundae glass, alternate chocolate ice cream and pieces of the roasted pineapples. Finished with whipped cream, sprinkled some of the crystallised nuts and a drizzle of the caramel sauce.