Roasted pineapple sundae

Directions

Pineapple Caramel

1. Place a medium pan over high 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 heat and bring to the boil. Allow the caramel to cool completely before covering and reserving until ready to use.

To Cook the Pineapples

1. Remove the skin from the pineapple and slice a “trench”, about 2 cm deep and 3cm wide, diagonally from top to bottom. Place each pineapple on the roasting rod and fasten on either side. Turn the rotisserie function on your HUB, HUB II or FUSION barbeque and roast for a couple of hours while brushing with the pineapple caramel regularly.

Crystallised Nuts

1. 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 crystallised and coated the nuts. Pour the coated nuts on to a baking tray lined with baking parchment and allow to cool.

Caramel Sauce

1. 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

1. 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.