Roasted Pineapple & Ice Cream with Smoky Rum Sauce - Serves 4-6

Preparation time: 10 minutes

Cooking time: 120 minutes

An indulgent, fire-cooked finalem slow-roasted over open flames until meltingly tender, then finished with a rich, spiced rum drizzle using Shropshire Lad's rum from Henstone Distillery.

Ingredients:

1 whole pineapple (top left on)

For the Rum Sauce

90ml Shropshire Lad's Rum

50g dark brown sugar

1 tsp ground cinnamon

1 tsp unsalted butter (optional)

Pinch of salt

To Serve

Vanilla or coconut ice cream

Toasted almonds or coconut flakes (optional)

Method:

1. Prepare the Pineapple

Leave the skin on and the top intact. Brush lightly with olive oil or butter.

2. Set Up the Tripod Roaster

Light your Kadai and build a solid bed of embers beneath the tripod. Hang the whole pineapple over the fire, adjusting height so it rotates gently and cooks slowly without burning.

3. Slow Roast

Roast for roughly 2 hours, turning occasionally if needed. The skin will darken and char while the inside softens and sweetens. You're aiming for a deep golden, softened fruit. Once done, remove and rest until cool enough to handle.

4. Peel and Slice

Carefully remove the charred skin to reveal the tender, juicy flesh. Slice into rings or wedges.

5. Make the Rum Sauce

In a Kadai Skillet or Frying Pan, combine rum, brown sugar, cinnamon, butter (if using), and salt. Simmer over low heat until slightly thickened and glossy (about 5–7 minutes).

6. Serve

Arrange slices of roasted pineapple on plates, top with ice cream, drizzle with warm rum sauce, and sprinkle with almonds or coconut flakes if using.