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h!Pineapple
& lime pie
SERVES 4
110 g (3¾ oz) but te r
½ a pineappleWWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 53
1 Put 80g (2¾oz) of the butter in a small
pan over a medium heat and the
remaining butter in a small frying pan or
skillet over a medium heat.
2 While the butter melts, cut the top
and bottom off the pineapple, then
stand it upright on your chopping board.
Slice off the skin, cutting downwards
from top to bottom. Carefully cut out
any pieces of skin left on the fruit. Cut
the pineapple half in half lengthways,
then slice off the woody core so that
you are left with the soft fruit. Cut the
pineapple flesh into small pieces and
add them to the small frying pan.
3 Add the demerara sugar and a pinch
of chilli flakes. Mix well and cook for
8-10 minutes, shaking the pan
occasionally, until the pineapple starts
to soften and the sauce has thickened.
Remove from the heat and leave to one
side to cool a lit tle.
4 Put the biscuits into a food processor
and blend into a fine powder while the
pineapple cooks. Tip into a mixing bowl
and pour over the melted but ter from the
small saucepan. Mix well. Line the base
and sides of a 19cm (7½in) springform
cake tin with baking parchment and press
the biscuit mix into the base using the
back of a spoon. Put the cake tin into the
fridge to chill while you whisk the cream.
5 Pour the cream into a large mixing
bowl and add the icing sugar. Grate in
the lime zest, squeeze in the juice, then
whisk into firm peaks. Remove the cake
tin from the fridge and fill with the
cream. Top with the pineapple pieces,
drizzle over the sauce from the
pineapple, then open the side of the
cake tin, remove the paper and serve.30g (1oz) demerara sugar
a pinch of crushed chilli flakes
140g (5oz) digestive biscuits
400ml (14fl oz) double cream
2 tbsp icing sugar
½ a lime