Serves 4

You can vary the aromatics in the sugar syrup to give the pineapple a different flavour every time. Try using spices such as star anise and cinnamon sticks, slices of oranges or lemons, lemongrass, ginger, and other herbs like basil, mint and thyme.

300g caster sugar

500ml water

1-2 limes, thinly sliced

1 large red chilli, thinly sliced and deseeded

2 sprigs of rosemary, snapped into small pieces

1 small ripe pineapple

Vanilla ice-cream, to serve

1 Begin by making a sugar syrup. Put the sugar in a medium heavy-based saucepan and pour in the water. Place over a low heat and stir until the sugar has completely dissolved. Increase the heat and boil the sugar syrup for 5 minutes. Add the lime slices, chilli and rosemary, return to the boil and let bubble for another 5 minutes until reduced slightly.

2 Meanwhile, prepare the pineapple. Cut off the top and base from the pineapple, then stand it upright on a board. With a serrated knife, slice away the skin and prise out any “eyes” left in the fruit. Turn the pineapple on to its side and cut into 6 even wedges.

3 Heat a griddle pan until you can feel a good heat rising. Put the pineapple wedges in the pan, pressing them gently on to the grooves. After about 2 minutes, turn each wedge 45 degrees and continue to grill for another couple of minutes to create a criss-cross chargrilled pattern on the pineapple. Turn the wedges over and repeat on the other side.

4 Remove the pineapple wedges from the griddle and put in a wide dish. Pour the sugar syrup over the pineapple with all the aromatics. Leave to cool, then cover and chill for at least 4 hours, preferably overnight, to allow the flavours to infuse. Serve the wedges with vanilla ice-cream, drizzled with the infused syrup.

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