PT45M
Graham Hornigold's impressive dessert recipe is awash with tropical flavours, from tender chunks of sous vide pineapple poached in rum, passion fruit and spices to a zesty lime and coconut sorbet and rich coconut cream. Preparing the sorbet a day in advance makes this a fantastic dinner party dessert – simply pop the pineapple in the water bath as you're serving the main course and leave it poaching to perfection while you enjoy your evening.
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Rum-poached sous vide pineapple with coconut lime sorbet
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