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    Pain Perdi of Caramelised Pineapple

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    Pain Perdi of Caramelised Pineapple

    Serves: 6


    • Caramelised pineapple
    • 75g caster sugar
    • 1 small golden pineapple, peeled and cored
    • 50g unsalted butter
    • Coconut ice cream
    • 300ml coconut cream
    • 150ml double cream
    • 75g caster sugar
    • 30ml Malibu
    • 4 egg yolks
    • Garnishes
    • 1 very fresh vanilla pod
    • 6 wafer-thin slices of the pineapple to be used later for caramelising stock syrup, see recipe
    • Mint tips
    • Lemon confit
    • 1 lemon
    • Stock syrup, see recipe
    • Mango compote
    • 100ml water
    • 100g caster sugar
    • 2 mangoes
    • 1 fresh vanilla pod, split and seeds scrapped
    • Pain perdu
    • 105g caster sugar
    • 25ml rum
    • 25g unsalted butter
    • 10g caster sugar
    • 1 small raisin and walnut loaf
    • 250ml milk
    • 1 egg yolk
    • 1 egg
    • Spicy syrup
    • 75ml water
    • 150g caster sugar
    • 1 teaspoon red chilli, finely chopped
    • 1 teaspoon fresh ginger, finely chopped
    • 1 pinch black pepper
    • 1 banana, puréed
    • 25ml dark rum
    • 1 fresh vanilla pod, finely sliced
    • Stock syrup
    • 100ml water
    • 100g caster sugar


    1. To make the coconut ice cream, bring the coconut milk and the double cream to the boil. Meanwhile, whisk the egg yolks and sugar together. Add 1/3 of the boiled liquid to the yolks and sugar. Whisk thoroughly and add this mixture to the remaining liquid. Cook until the mixture thickens, stirring constantly with a wooden spoon.
    2. Pass through a strainer and allow to cool. Add the Malibu and churn in an ice-cream machine or place in a plastic tray suitable for the freezer. If you do not have a churner, stir the ice cream every ¼ hour until it freezes. This will take a couple of hours. The ice cream can be made the day before, but be sure to remove it from the freezer to soften a bit before serving.
    3. To make the stock syrup, dissolve the sugar into the water on a low heat. Simmer for a few minutes until it thickens slightly. Allow to cool.
    4. Place the wafer-thin slices of pineapple on silicon sheets and brush both sides lightly with some stock syrup. Place in the oven at 110˚C/gas 1/4 for 1 ½ hours.
    5. Cut the vanilla pod in half, so you have 2 short sticks. Cut down one side of the vanilla pod, so that it can be flattened. When flat, cut into very fine strands. Roll the strands in the sugar, and place in the oven at 110˚C/gas 1/4 for 1 ½ hours.
    6. To make the spicy syrup, cook the sugar and vanilla, bringing them to a light, amber caramel. Take off the heat and add the chilli, ginger and pepper and let it cook for a further minute. Add the banana, rum and water, and allow to simmer for a further 5 minutes. Any caramel that hardens when the liquids are added will dissolve if the mixture is stirred while cooking. Remove from the heat and allow to cool.
    7. Cut the remaining pineapple into 6 even slices. Over a low heat, put the sugar into a dry pan and cook until it dissolves. Add the butter to form a light caramel. Now add the pineapple slices and cook on each side on a low heat for 2 minutes. Then add the spicy syrup and cook for a further 5 minutes on a low heat. Allow the pineapple to cool in the syrup and macerate for an hour.
    8. Peel and dice the mango. Bring the water to the boil, adding the sugar and the vanilla, and allow to reduce slightly. Add the diced mango, remove from the heat immediately and leave to cool.
    9. Peel the lemon with a wide swivel peeler. Remove any white pith from the strips with a small knife, so that you have wide but very flat strips. Cut the strips into fine julienne. Blanch in boiling water for 1 minute, then refresh in cold water. Repeat the blanching process 2 more times. Simmer in the rest of the stock syrup for 15 minutes. Remove and allow to cool.
    10. Remove the crusts from the loaf and cut 6 generous slices. Beat together the milk, sugar, egg and rum. Place the bread slices in the milk mixture until they are thoroughly soaked. Combine the butter and sugar and heat in a frying pan until very hot. Add the soaked bread and reduce the heat. Cook for 2 minutes on each side, until they colour and go crispy. Remove, place on some kitchen roll and keep warm.
    11. To serve, gently warm the mango compote and spoon onto the centre of the plate. Place a few of the pieces of mango around the side of the plate, and cover with some spicy syrup. Put the bread on top of the mango and place the caramelised pineapple on top of that. Stick the vanilla sticks into the pineapple. Ball the coconut ice cream and place on the pineapple. Top with a pineapple wafer. Place some lemon confit on the mango compote, and top with the mint tips.
    12. This recipe was first published on Waitrose.com in November 1999.

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