PINEAPPLE WITH GINGER & THAI BASIL SORBET
SERVES 4
Pineapples are the only edible member of the bromeliad genus known as ananas, which derives from a Tupi word meaning
‘excellent fruit’. This is the reason pineapple is called ananas in most languages. English sailors likened the exterior of pineapple
to a pine cone and the crisp juicy f lesh to an apple. Because of its rarity, expense and visual attractiveness, the pineapple became
the ultimate exotic fruit. They soon became a symbol of hospitality, and people would even hire some just to show off their social
standing. Nowadays, pineapples are everywhere and are often grilled, as they develop a profound sweetness.
The ginger sorbet in this dish gives the pineapple a refreshing zing while the Thai basil adds a fragrant, savoury anise f lavour.
WOOD TYPE: STONE FRUIT
HEAT: MEDIUM-INTENSE EMBERS
1 whole pineapple, top and leaves on
280 ml ginger syrup (see recipe below)
zest and juice of 1 lime
40 g smoked butter
Ginger syrup
30 g ginger, thinly sliced lengthways
100 ml filtered water
100 ml agave nectar
zest of 1 lime
Sorbet
400 ml filtered water
60 g liquid glucose
150 ml ginger syrup
zest and juice of 2 limes
20 g Thai basil leaves, picked and washed
Prepare your embers, which should be
slow burning.
Place the sliced ginger on a grill cooling rack
approximately 10 centimetres above the
embers and grill gently until light golden and
slightly smoky.
Remove the ginger and place it in a small
saucepan with the water, agave nectar and
lime zest. Bring to the boil and simmer for 5
minutes. Allow to cool and infuse for 1 hour.
Transfer to a food processor and blend for
30 seconds before passing through a fine-
mesh sieve into a sterilised jar. Refrigerate
until needed.
Arrange a grill approximately 20 centimetres
above the embers.
Prepare the sorbet. In a small saucepan,
combine the water and glucose. Heat gently
until the glucose is dissolved. Remove from
the heat and allow to cool before combining
with the ginger syrup, lime zest and juice and
Thai basil. In a food processor or blender,
blend for 1 minute before straining through
a fine-mesh sieve. Chill. Transfer to an ice
cream machine and churn for 30 minutes.
Prepare the pineapple. Retaining the top and
leaves, peel the pineapple with a serrated
knife. Remove the eyelets with a paringknife. Cut into quarters lengthways, slicing
out the core from each quarter.
Place the pineapple quarters on the grill
and cook for 2 minutes on each side until
the pineapple becomes fragrant and dry.
Continue grilling for a further 5 minutes
on each side, brushing frequently with the
ginger syrup until the sugars caramelise to
dark amber. Transfer to a tray to rest.
In a small saucepan, boil the remaining syrup
with the lime zest and juice until it is reduced
and a dark caramel colour. Whisk in the
smoked butter and brush over the pineapple.
Carve the pineapple and serve immediately
with the ginger and Thai basil sorbet.This is a taste of
Finding Fire by
Lennox Hastie.
Published by
Hardie Grant, $60