Vanilla and rum roasted pineapple

With pineapple jelly and Eccles cake ice cream, this dessert from Lisa Allen is sure to impress
Vanilla and rum roasted pineapple
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes plus time for freezing the ice cream
  • Effort: medium


For the roasted pineapple

  • 1 large pineapple
  • 4 tsp muscovado sugar
  • squeeze limes, juice
  • 100 ml rum
  • 2 scraped vanilla pods

For the pineapple carpaccio

  • 100 ml stock syrup
  • 1 lime, juice
  • 1/2 pineapple

For the Eccles cake ice cream

  • 350 g milk
  • 150 g cream
  • 25 g glucose
  • 1 1/2 scraped vanilla pods
  • 50 g milk powder
  • 80 g egg yolks
  • 100 g sugar
  • 100 g Eccles cakes, crushed

For the pineapple jelly

  • 300 ml pineapple juice
  • 10 g sugar
  • 1 lime, juice
  • 1 1/2 leaves gelatine, bronze leaf


1. For the roasted pineapple: cut the top and bottom off the pineapple, stand upright and carefully cut away the skin.

2. Split it in half, then split one of the halves into quarters, removing the core. Reserve the other half for the carpaccio.

3. In a hot pan, add the pineapple quarters, muscovado sugar, a squeeze of lime juice and the rum. Allow the rum to flambé and the sugar to bubble. Scrape the vanilla pods then add the seeds and the scraped pods to the pan.

4. Place the pineapple into the oven at 200C/180C fan/gas 6 for 10-15 minutes until just cooked.

5. When cooked, turn the pineapple in the pan to coat with caramelised juices.

6. Remove from the pan and allow to cool slightly. Keep the vanilla pods to garnish.

7. For the pineapple carpaccio: place the stock syrup and lime juice in a pan and heat but dont bring to the boil.

8. Thinly slice the remaining pineapple lengthways to get thin sheets of pineapple. Place the slices of pineapple into the stock syrup and leave for 5 minutes to marinate.

9. For the Eccles cake ice cream: put the milk, cream, glucose, scraped vanilla pod and milk powder into a pan, and bring to the boil.

10. Whisk together the egg yolks and sugar.

11. Pour the milk and cream mix onto the egg yolks and sugar. Whisk constantly and mix well.

12. Pass through a fine sieve into a bowl over ice, and leave to cool.

13. Once cooled, churn in an ice cream machine.

14. When the ice cream is ready, fold through the crushed Eccles cakes and freeze.

15. For the pineapple jelly: place the pineapple juice, sugar and lime juice in a pan and heat, but dont bring to the boil.

16. Soak the gelatine in water. Once the juice is hot, whisk in the soaked gelatine, making sure it has fully dissolved.

17. Pass the juice through a sieve and place into a small container to achieve a 1cm depth. Place in the fridge and leave to set for at least half an hour.

18. To serve: place slices of carpaccio flat onto the plate. To one side, put a piece of roasted pineapple. Place a cube of jelly next to the roasted pineapple and put a scoop of ice cream next to the jelly.

19. Sprinkle crushed Eccles cake over the ice cream and garnish with a roasted vanilla pod.

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