Pineapple suits anise very much and this delightful sorbet would make a great palate cleanser between courses, served on its own or just as one of the elements of a dessert dish.
Ingredients (serves 3-6 depending on size of scoop and what else it is served with)
For the syrup
- 150ml water
- 100g caster sugar
- 60g glucose syrup
- ½ tsp wild fennel flowers, or ground roasted fennel seeds
For the pineapple
- 300g pineapple slices
- 50g caster sugar
- 2 tbsp ouzo, can be substituted with Pernod
- ½ lemon, juice
To serve
Pineapple crisps, crushed roasted mixed nuts, caramelised almonds, shortbread, coconut tuile, edible flowers or anything with a bit of colour, complimenting flavour and crunch.
Method
Start by making the syrup. In a saucepan put the sugar, water and glucose and bring to a medium heat till the sugar has fully dissolved. Increase the heat and bring the syrup to a boil, reduce it to a simmer and cook for a further three minutes. Remove from the heat and add the lemon juice and wild fennel flowers. Leave the syrup to cool.
In a large frying pan, put the 50g of caster sugar and a tbsp of water and bring to medium heat. Cook till caramelised. Add the pineapple slices and cook on one side till caramelised, then turn over and caramelise on the other side. When the pineapple is lovely and golden brown, add the ouzo, shake the pan and remove from the heat.
When the pineapple is cool enough blitz in a small electric blender and mix with the syrup. Place in a bowl, cover and leave in the fridge to chill before churning in your ice cream machine according to the manufacturers instructions.