Tandoori ananas
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Grilled pineapple with ground spices and honey served with rose ice cream is the perfect way to end a meal. This recipe from Alfred Prasad is perfect for a summertime dinner party. Star anise and fennel seeds are widely available, while chaat masala can be bought from Indian grocery stores and online. This dessert requires overnight freezing so make sure you start it in plenty of time.
First published in 2015
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Ingredients
Metric
Imperial
Grilled pineapple
- 1/2 pineapple, cut into 2 inch chunks
- 1 star anise, broken into smaller pieces
- 1/4 tsp fennel seeds
- 1 tbsp of honey
- 1 pinch of chilli powder
- 1/4 tsp chaat masala
Rose ice cream
- 500ml of double cream
- 50g of caster sugar
- 3 egg yolks
- 1 tbsp of rose syrup
SAVE RECIPE
Equipment
- Ice cream maker
Method
1
To make the rose ice cream, put the double cream and sugar into a saucepan and bring to the boil. Remove from the flame and set aside for 10 minutes
- 500ml of double cream
- 50g of caster sugar
2
In a separate bowl, whisk the egg yolks until smooth, and add to the warm double cream, whisking constantly
3
Pass the mixture through a fine sieve, and add the rose syrup. Mix well, then transfer to a freezer container and freeze overnight
- 1 tbsp of rose syrup
4
Pierce the pineapple flesh with segments of the star anise and set aside
- 1/2 pineapple, cut into 2 inch chunks
- 1 star anise, broken into smaller pieces
5
Gently toast the fennel seeds under a grill, crush coarsely and leave to cool
- 1/4 tsp fennel seeds
6
In a bowl, mix together the honey, red chilli powder, crushed fennel and chaat masala
- 1 tbsp of honey
- 1 pinch of chilli powder
- 1/4 tsp chaat masala
7
Coat the pineapple chunks with the spiced honey glaze and cook under a grill until gently browned on the edges
8
Remove the bits of star anise from the pineapple and slice. Brush with the spiced honey glaze again and serve hot with a scoop of rose ice cream
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