Don’t just think of roasting for savoury dishes, this classic technique using one ingredient and its rich basting juices creates stunning desserts too. This recipe involves roasting a Pineapple whole!
You can prepare the sorbet and pineapple slices a day in advance.
Preheat the oven to 170C. Slice 8 rounds of pineapple from the base no thicker than 1mm and reserve for the dried pineapple slices. Brush the prepared pineapple in the vanilla syrup and roll in the citrus sugar. Place upright in a small frying pan and roast in the oven for 2 hours basting with half of the caramel sauce every 15 minutes (see below). To finish mix the chopped mint in the remaining citrus sugar and roll the roasted pineapple in this and leave to cool slightly before carving.