Plumcake or sorbet? When we talk about pineapple, we immediately think of the two most significant moments of the meal: fruit ...

Be sure to use pineapple that is ripe and sweet. Adapted from Willinger's "Adventures of an Italian Food Lover" (Clarkson Potter, 2007). Cut the pineapple in half crosswise; reserve half ...

For the very best results, leave the carpaccio at room temperature for a couple of hours before serving to allow the syrup flavours to infuse the pineapple. Pour 120ml (4fl oz) of water into a ...

My recipes this week fit into the latter category. I enjoyed a version of pineapple "carpaccio" in France after a hearty lunch of cassoulet, which is a very rich and filling dish that includes ...

Tropical flavours are given room to shine in this super simple dessert. Scent is everything when picking pineapples. You don’t need to add much to a great-tasting pineapple – we’ve gone with a ...

Here's a refreshing dessert that looks and tastes spectacular. If you can find one, try a pineapple labeled gold; relatively new to the market, this hybrid is always lusciously sweet. This is ...

1. Put the pineapple carpaccio (4 pieces) flat on the plate. 2. Garnish with a few small leaves of curly lettuce and rocket. 3. Place the seared, hot scallops on top. 4. Drizzle with the prepared ...

Top and tail the first pineapple, stand on it's now flat base and carefully slice off the skin ... Transfer the now sweetened cream into a pretty serving bowl and place alongside the carpaccio. Rosie ...

Method To make the parfait, brush 10 x 40g (1½oz) cone moulds or a 450ml (¾ pint) non-stick loaf tin with rapeseed oil and set aside until needed. Place the sugar and 50ml (2fl oz) water in a ...

Reserve in the fridge until you’re ready to serve. 2. Next, prepare the pineapple. Carefully char the outside of the pineapple on an open flame or use a blow torch. You want to completely ...