Pineapple compote
- Gordon Ramsay
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Serves 8
A challenge
Prep: 1 hr and 20 mins
Cook: 10 mins
1½ hrs, plus standing, freezing, chilling
A star rating of 5 out of 5.2 ratingsRate
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Impress your guests with Gordon Ramsay’s intensely flavoured fruit purée topped with yogurt and shavings of iced fruit granita
Freezable (granita only)
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Complete the dish
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Coconut tuiles
A star rating of 4.7 out of 5.7 ratings
Frosted coriander sprigs
A star rating of 0 out of 5.0 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1large ripe pineapple
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100g golden caster sugar
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500g carton sweetened whole milk yogurt
(we used Müller Thick and Creamy Yogurt)
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Frosted coriander sprigs and Coconut tuiles
to serve
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Nutrition: per serving
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kcal150
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fat2g
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saturates1g
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carbs31g
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sugars16g
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fibre1g
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protein4g
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salt0.13g
low
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Method
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step 1
Cut the skin off the pineapple, then cut it lengthways into quarters and remove the core from each piece. Chop the flesh roughly and purée in a food processor or blender until creamy. Pour the purée into a large sieve set over a bowl, and leave to drain in the fridge overnight. Do not stir.
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step 2
Next day, pour the juice from the bowl into a freezerproof container. Freeze until solid (at least 4 hours).
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step 3
Now caramelise the flesh. At this stage, in the restaurant, we rub the flesh through a sieve with the back of a ladle to make it very creamy. It’s not vital, but it makes this dessert extra-special. Tip the sugar into a medium-sized frying pan and stir in 2 tbsp cold water. Stand for 5 minutes before heating slowly over a gentle heat, shaking the pan until the sugar dissolves into a clear syrup. When all the crystals have dissolved, raise the heat and cook to a medium golden colour. Tip in the pineapple flesh and cook for 5 minutes, stirring, until flavoured and slightly reduced. Remove and cool, then keep in a covered container in the fridge until ready to serve (The purée will keep for up to 2 days.)
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step 4
When the pineapple juice has frozen, scrape it into icy shavings using a large metal spoon. Place in another container and keep frozen until ready to serve.
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step 5
To serve, divide the purée between 8 shot or small wine glasses and top with yogurt. (They can be chilled for up to 4 hours at this point.) Remove the shavings from the freezer and spoon over the yogurt. Top each glass with a Frosted coriander sprig and serve with Coconut tuiles.
Recipe from Good Food magazine, December 2003
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A star rating of 5 out of 5.2 ratings
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