Rum-Poached Pineapple Recipe

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.

Poached pineapple

2 pineapples
1l pineapple juice
500g of passion fruit purée
100ml of Malibu
4 vanilla pods
8 star anise
400ml of coconut milk

Coconut lime sorbet

1kg coconut purée
150g of sugar
230g of water
40g of lime juice
1 lime, zested

Coconut sauce

100g of coconut purée
200g of whipping cream

To serve

desiccated coconut

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Ice cream maker
Vacuum bags
Chamber sealer
Water bath
Electric hand whisk

Begin by making the coconut lime sorbet. Combine all the ingredients together in a large bowl and mix well until thoroughly incorporated

1kg coconut purée
150g of sugar
230g of water
40g of lime juice
1 lime, zested

Pour into an ice cream maker and churn according to manufacturer's instructions, then transfer to the freezer until ready to serve

Preheat a water bath to 70°C

For the pineapple poaching syrup, mix together the pineapple juice, coconut milk, passion fruit purée, rum and spices in a large pan and place over a medium heat. Heat gently until the mixture forms a syrup

1l pineapple juice
500g of passion fruit purée
100ml of Malibu
4 vanilla pods
400ml of coconut milk
8 star anise

Peel the pineapples and cut lengthways into quarters. Remove the core, then divide the pieces between 2 or 4 vacuum bags (depending on the size of the pineapple pieces) along with 200ml of the syrup. Seal and poach in the water bath for 30 minutes, or until the fruit becomes tender and translucent while still holding its shape

2 pineapples

Meanwhile, prepare the coconut sauce. Whisk together the purée and cream in a large bowl until the mixture forms soft peaks. Set aside, keeping cool until ready to serve

100g of coconut purée
200g of whipping cream

Once cooked, remove the pineapple from the water bath and leave to drain a little, reserving the poaching liquor. Slice the drained pineapple into even chunks

To serve, spread a little coconut cream across each plate and place a spoonful of desiccated coconut in the centre, topping with a quenelle of coconut lime sorbet. Divide the pineapple chunks evenly between serving plates, spooning over a little of the reserved warm poaching liquor to serve

desiccated coconut

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Graham Hornigold

Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London. Travelling the world with his pastry consultancy business Smart Patisserie (and slinging gourmet doughnuts in Wembley under the Longboys brand), he effortlessly brings a delicate, refreshing touch to restaurant dessert menus.

Rum-poached sous vide pineapple with coconut lime sorbet

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