Monday, 26 June 2017

Happy World Pineapple Day!

Very Simple Food, Jill Dupleix, 2003 London

Pineapple Vodka Crush

“This is so spritzy and refreshing that people put a spoonful in their mouth nd immediately go ‘wow’. It’s great at the end of a barbecue, or after something spicy. And if you put it in the freezer and forget to stir it, don’t worry, the vodka prevents it from freezing into a solid block – after 15 minutes in the fridge it will be soft enough to serve.”

Cut the top off the pineapple and slice lengthwise into quarters. Slice off and discard the core, then cut the skin and the ‘eyes’ away from the flesh. Cut the pineapple flesh into cubes.

Whiz the pineapple flesh in a blender with the vodka, sugar, lemon juice and mint leaves.

Pour the mixture into a plastic container or ice-cream tray and freeze for one hour or two until firm on the outside and still liquid in the centre. Tip the mixture into a bowl and beat well, then return to the freezer for another hour or so, until partly frozen. Beat again, breaking up any crystals, then freeze until required.

Chill 4 bowls or glasses, and leave the pineapple crush in the refrigerator for 15 minutes to soften before serving. Scoop into the chilled bowls or glasses and serve, with a sprig of mint on the side.

Leonie Palmer’s Noosa Cook Book, Queensland 1996 Photography by Michael Simmons, fabric art by Lynne Tanner

Photograph by Michael Simmons

Pineapple Brulee Cheesecake

Pastry Base:
200g plain flour; 60g icing sugar; pinch salt; 175g soft unsalted butter; 2 egg yolks

Mix dry ingredients. Add butter and egg yolks one at a time, do not over work. Leave for 30 minutes.
Place pastry in fluted 30cm tart ring and line using palm of hand.
Pre-bake for 15 minutes at 150°C.

2 egg whole; 2 egg yolks; ½ tsp vanilla essence; 500g cream cheese; ¾ cup brown sugar; 1 tblspn lemon juice; 1 tblspn pineapple juice
Place eggs and sugar in Kitchen Whizz and mix until pale, follow with cream cheese and juices.
Pour mix into pre-baked tart shell and bake for 1 hour at 160°C. Leave to cool overnight.
Before serving dust with brown sugar and place under hot grill to caramelise.

I used this as an excuse to light up my new kitchen blow torch! Fun! Anne

Fabric art by Lynne Tanner

1 comment:

  1. Cheers! (I can't believe I missed this Very Important Day!)