LIME-GLAZED PINEAPPLE WITH PASSION FRUIT VANILLA CREAM
The pineapples in the Caribbean are sublime. If you’ve been lucky enough to try an Antigua Black pineapple you will know what I am talking about – they are said to be the world’s sweetest pineapple and they are just delicious. This is a simple, tasty recipe that lets the pineapple take centre stage; the size of the fruit will dictate the size or number of the servings.
SERVES 6
1 medium ripe pineapple
100g apricot jam
zest and juice of 1 lime
1 tsp whole black peppercorns
For the Passion Fruit Vanilla Cream
2 large passion fruit
150ml double cream
25g caster sugar
½ tsp vanilla extract
Without removing the skin or top of the pineapple, slice lengthways all the way through the pineapple (including through the leaves of the top) to create 6 wedges and remove the core.
In a small pan, heat the apricot jam, lime zest and juice and peppercorns over a medium heat for about 3–4 minutes until the jam has melted. Set aside.
To make the passion fruit cream, cut each passion fruit in half, scoop out the pulp and pass through a fine sieve into a bowl, pushing the pulp down firmly to release all the juices. Reserve 1 tablespoon of the seeds.
In a separate bowl, whisk together the cream, sugar and vanilla extract, then slowly add the passion fruit juice to the cream until well combined. Gently stir in the reserved passion fruit seeds. Place in the fridge to chill.
Meanwhile, preheat a barbecue or a chargrill pan until hot.
Cook the pineapple wedges on the grill or chargrill pan until char marks appear, 2–3 minutes on each side. Brush with the apricot and lime glaze and rotate a couple of times, so that the glaze caramelises all over the surface of the pineapple.
Remove the pineapple wedges from the heat and serve immediately with a generous helping of the passion fruit cream.
LIME-GLAZED PINEAPPLE WITH PASSION FRUIT VANILLA CREAM
BANANA TARTE TATIN WITH SPICED RUM CREAM
This is my island twist on a classic tarte Tatin. The spices and rum add a real taste of the Caribbean and it’s an indulgent dessert that’s great for a dinner party. You can serve this hot or cold, but straight from the oven is wonderful as you really get to enjoy the soft caramel and banana juices.
SERVES 4–6
6 large bananas
juice of ½ orange
¼ tsp ground allspice
175g golden caster sugar
60g unsalted butter, cubed
225g ready-rolled puff pastry
plain flour, for dusting
For the Spiced Rum Cream
200ml double cream
1 tbsp icing sugar
splash of dark rum
½ tsp grated nutmeg
½ tsp ground cinnamon
zest of 1 orange
Preheat oven to 200°C/180°C fan/gas 6.
Meanwhile, peel the bananas, cut into thick slices, place in a bowl and toss in half of the orange juice and the allspice. Set aside.
In a 24-cm heavy-based ovenproof frying pan, without stirring, gently heat the sugar over a low heat until dissolved and then turn the heat up to medium–high and cook for 1–2 minutes until the sugar turns a golden caramel colour. If necessary, gently move the pan but do not stir. Remove from the heat. Gradually add the cubed butter, stirring to combine, until the mixture looks like a thick, glossy caramel.
Place the cut bananas in the pan in a circle nestled into the caramel.
Open out the pastry on a lightly dusted work surface and use a rolling pin to roll it out into a circle just bigger than the frying pan and about 2½cm thick. Place the pastry on top of the pan and roughly tuck in the edges with a fork (so that when the tarte is turned out, it will hold in the caramel).
Transfer the pan to the oven and bake for 20–25 minutes, until the pastry is risen and golden brown.
Meanwhile, make the spiced rum cream. Whisk the double cream with the icing sugar until soft peaks form, then add the rum, nutmeg, cinnamon and orange zest, and whisk gently until combined.
Remove the tarte from the oven and let rest for no more than 2 minutes, then loosen the edges with a blunt knife. Place a large plate on top of the pan and, in one swift movement, invert the tarte onto the plate. Cut into slices and serve with a dollop of the spiced rum cream.
BANANA TARTE TATIN WITH SPICED RUM CREAM
WARM TROPICAL FRUITS IN SPICED RUM WITH COCONUT ICE CREAM
Spicy, boozy and zesty tropical fruits with creamy coconut ice cream? Yes please! Keep the Scotch bonnet chilli whole, so that you get the flavour but only a gentle heat – the seeds would make the dish too hot. I’m serving the fruits with my coconut ice cream, but I won’t tell you off if you use a store-bought one!
SERVES 4
500ml pink grapefruit juice
350g golden caster sugar
4 cloves
1 cinnamon stick
1 star anise
zest of 1 lime, peeled with a vegetable peeler
1 small slice of fresh root ginger
1 small Scotch bonnet chilli, whole
150ml golden rum
1 pineapple, peeled and diced
1 mango, peeled and diced
1 papaya, peeled and diced
1 dragon fruit, cut in half, flesh scooped out and diced
For the Coconut Ice Cream
1 x 400ml tin coconut milk
4 medium egg yolks
75g caster sugar
200ml double cream
First, make the coconut ice cream. Pour the coconut milk into a non-stick (or other non-reactive) saucepan and slowly bring to the boil.
Whisk the egg yolks and sugar together in a bowl until pale and creamy, then whisk in the hot coconut milk. Return the mixture to the pan and cook over a gentle heat, stirring, until it coats the back of a wooden spoon. Pour the mixture into a shallow plastic container, stir in the double cream and leave to cool. Cover and chill in the fridge for 1 hour.
Pour the chilled mixture into an ice cream machine and churn until frozen, according to the manufacturer’s instructions.
Meanwhile, combine the pink grapefruit juice, sugar, cloves, cinnamon stick, star anise, lime zest, ginger and the whole chilli in a large saucepan and set over a medium heat. Bring to a simmer and cook for 3–4 minutes to infuse and dissolve the sugar. Reduce the heat, remove the chilli and add the rum, followed by the pineapple, mango, papaya and dragon fruit. Gently cook for 10 minutes, stirring occasionally to make sure that the fruit is submerged. Remove from the heat and allow the fruit to cool slightly in the syrup before serving.
Spoon the fruit and syrup into small serving bowls and serve warm with the coconut ice cream.
WARM TROPICAL FRUITS IN SPICED RUM WITH COCONUT ICE CREAM
THE SPICE ISLANDS
Caribbean food is famously spicy – it doesn’t have to be too hot, but the flavour of spice is always there. Some spices, such as allspice and chilli, are native to the islands, but others were cultivated by Asian and African migrants. Now, herbs and spices grow in abundance. They not only provide flavour, but give colour and variety to Caribbean cuisine.
Perhaps the most important spice in Caribbean cooking is allspice or pimento, as it is otherwise known. It’s not actually a mix of spices as its name suggests, but a single spice from the dried fruit berry of the pimento tree. It has a potent flavour and a sweet taste, like a combination of cinnamon, nutmeg, cloves and pepper, hence its name. In Creole cooking, allspice is used frequently to season seafood dishes. Allspice leaves can be used like bay leaves and are often dropped into stews. The ground spice is a main component of jerk seasoning and it provides depth of flavour to this famous Jamaican dish.
Ginger is another spice not originally native to the Caribbean, but the tropical climate is perfect for its cultivation. Jamaican ginger is now known as some of the best in the world. It gives a zesty taste to island dishes such as jerk, ginger cake and, of course, ginger beer.
Nutmeg, originally brought over from Indonesia, is now cultivated in the Caribbean. Grenada is the second-largest exporter of nutmeg in the world. Dried in its shell for three months, the nut is then grated for use. Freshly grated nutmeg is used to flavour sauces and savoury dishes, as well as desserts and drinks – particularly eggnog and rum punch.
Cinnamon adds a fragrant warmth to meat dishes, desserts and drinks. Cloves have been used for both medicinal and culinary purposes for centuries and are an important ingredient in jerk. Garlic is an essential ingredient in Caribbean cooking, especially in jerk and fish dishes. Garlic is said to have many health benefits, helping to prevent viruses and reducing blood pressure, for example. Indigenous to Africa, tamarind is now cultivated in the Caribbean and used as a flavouring in many dishes. It’s actually the pulp from a fruit pod that is used in cooking to provide a sweet and sour tangy taste.
Not strictly a ‘spice’, but an important part of Caribbean spice seasoning is the Scotch bonnet chilli pepper. Used frequently in local cooking, it is added to jerk, curried goat, chow and fish dishes. It’s one of the hottest peppers in the world, but when used sparingly it adds a delicious sweet yet savoury taste to sauces.
Also worth mentioning is thyme. Originally from the Mediterranean, this aromatic herb is now an integral ingredient in Caribbean cuisine. Used to add a fragrant, punchy flavour, the herb is one of the trinity of Jamaican cooking (Scotch bonnet, spring onion and thyme), which forms the base of traditional dishes, including rice ’n’ peas.
There are so many more spices I could talk about, such as turmeric and coriander (chadon beni), used in Indian- and Asian-influenced dishes, but the above are the most frequently used in Caribbean cuisine. You can buy ready-mixed Caribbean seasonings, such as ‘green seasoning’, Bajan seasoning or jerk, but try making your own selection (see page 106) to instantly add flavour and zing to your fish, meat and vegetable dishes.
BUTTER RUM CAKE
This butter rum cake was made for me in the Caribbean and I just had to recreate it when I returned home. It’s quite possibly the best rum cake ever! It calls for a packet of instant vanilla pudding, which is quite usual in the Caribbean and America, but not so easy to get hold of here. You can use instant custard powder or an instant dessert mix like butterscotch Angel Delight, instead. Yes, I know it sounds strange – but it really does work!
MAKES 8–10 SLICES
125g unsalted butter, plus extra for greasing the tin
250g self-raising flour, plus extra for flouring the tin
60g walnuts, chopped
30g cornflour
3 tsp baking powder
1 tsp salt
4 eggs
200ml whole milk
200ml dark rum
1 tbsp vanilla extract
6 tbsp vegetable oil
300g granulated sugar
1 x 75g packet instant vanilla pudding mix
crème fraîche or ice cream, to serve
For the rum syrup
125g unsalted butter
75ml water
150g granulated sugar
a good pinch of salt
100ml dark rum
Preheat the oven to 180°C/160°C fan/gas 4.
Grease and flour a 27-cm bundt pan or fluted cake tin and sprinkle the bottom with the chopped walnuts.
In a large bowl, combine the self-raising flour, cornflour, baking powder and salt.
In a separate bowl, whisk together the eggs, milk, rum, vanilla extract and 3 tablespoons of the vegetable oil.
Cream the sugar and butter in a food mixer fitted with a balloon whisk until pale and fluffy. Slowly add the dry ingredients and the remaining 3 tablespoons of vegetable oil and continue to mix for a few minutes on a medium-low speed, until the mixture looks like sand. Add the instant pudding mix and the egg mixture, scraping any mixture from the sides back down into the bowl with a spatula, and mix again on medium speed until well combined. The cake batter should be thin and smooth.
Pour the batter into the bundt tin and bake for 50–60 minutes, until an inserted skewer comes out clean.
Meanwhile, make the rum syrup. In a saucepan set over a medium-high heat, combine the butter, water, sugar and salt and cook, stirring, until the butter has melted and the sugar has dissolved. Bring to the boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and slowly stir in the rum. Set aside to cool.
Remove the cake from the oven and let it rest in the tin for 10 minutes. Loosen the cake slightly from the tin (inverting it onto a plate works best), then place it back in the tin. Poke several holes into the top of the cake with a skewer to help the syrup seep in, then slowly pour half of the rum syrup over the cake. Let it stand for 15–20 minutes, then invert onto a serving platter and slowly pour the remaining syrup over the cake until it is all absorbed.
Serve with a dollop of crème fraîche or ice cream. Delicious and naughty … enjoy!
BUTTER RUM CAKE
CARAMEL PLUM SUNDAE WITH PINK PEPPERCORN NUT BRITTLE
This is a rather grown-up and indulgent sundae! Soft, sweet plums go perfectly with the caramel flavours and everything is lifted by a hint of spice. The brittle adds a lovely crunchy texture. You can store any brittle left over in an airtight container – it’s great served with ice cream, or just to snack on!
SERVES 4
75g unsalted butter
75g caster sugar
1 cinnamon stick
1 star anise
zest and juice of 1 orange
1 vanilla pod
500g plums, quartered and stoned
350ml double cream
1 x 400g tin dulce de leche or caramel condensed milk
15g pistachios, chopped, to decorate
For the Pink Peppercorn Nut Brittle
15g white sesame seeds
75g pecans, roughly chopped
200g caster sugar
75g pistachios, sliced or chopped
1 tsp pink peppercorns, crushed
Melt the butter and caster sugar in a large saucepan set over a medium heat, until the sugar has dissolved, then add the cinnamon stick, star anise, orange zest and juice. Split the vanilla pod, scrape it with a knife to release the seeds and add the pod and seeds to the pan. Stir to combine, then add the plums, reduce the heat and simmer until the plums break down into a purée, about 10–12 minutes. Remove the cinnamon stick, star anise and vanilla pod, then transfer the mixture to a food processor and blend until smooth. Pass the plum purée through a fine sieve into a bowl and leave to cool.
To make the brittle, toast the sesame seeds in a dry non-stick frying pan over a low heat, until golden, then set aside. Toast the pecans in the same way and set aside. Place the sugar into the same pan and cook over a low heat until the sugar has dissolved and formed a light golden caramel. Take the pan off the heat and quickly stir in the sesame seeds, pecans, pistachios and pink peppercorns, ensuring they are well coated. Turn the mixture out onto a heatproof mat, spread evenly and leave to set.
In a large bowl, lightly whisk the double cream to soft peaks, then add the dulce de leche and gently whisk together until firm. Spoon 2–3 tablespoons of the plum purée into the caramel cream and ripple through. Place in the fridge for 20 minutes to chill.
Divide the remaining plum purée equally among tall sundae glasses and spoon the chilled caramel plum cream on top.
Break up the nutty brittle into small shards and place them on top of the sundaes. To finish, grate some of the brittle over the sundaes and add a sprinkling of chopped pistachios for extra crunch.
CARAMEL PLUM SUNDAE WITH PINK PEPPERCORN NUT BRITTLE
COCONUT WATER & RUM PUNCH GRANITA WITH LIME SYRUP
Sit in your back garden or open your windows on a bright sunny day, put on some music and relax with this refreshing Coconut and Rum Punch Granita. You’ll be taken to the shores of the Caribbean with the first mouthful!
SERVES 4
350ml coconut water
25ml pink grapefruit juice
2–3 dashes Angostura bitters
1 tbsp grenadine
75ml golden rum
50ml mango juice, or to taste
For the Lime Syrup
zest of 1 lime
juice of 5 limes (150ml juice)
100g caster sugar
2 cloves
1 star anise
Whisk together the coconut water, pink grapefruit juice, bitters and grenadine in a large bowl, then add the rum and mango juice, to taste. Pour into a freezer-proof container and place in the freezer for 2 hours, after which time ice crystals should have formed. Fork through the granita, then place it back in the freezer. Repeat this process every 2 hours until completely frozen with a light and fluffy texture.
Meanwhile, make the lime syrup. Place all the ingredients into a small non-stick saucepan set over a medium heat and bring to the boil. Once the sugar has dissolved, remove from the heat and allow the cloves and star anise to infuse while it cools.
To serve, spoon the granita into Martini glasses and drizzle with the lime syrup.
COCONUT WATER & RUM PUNCH GRANITA WITH LIME SYRUP
PASSION FRUIT SOUFFLÉ SHELLS WITH ZESTY PAPAYA
This is a tropical twist on one of my all-time favourites. The addition of the papaya really adds a delicious freshness.
SERVES 4
6 large passion fruit
120ml milk
1 large egg, separated
60g caster sugar
1 tbsp plain flour
3 tbsp orange juice
1 papaya, peeled, de-seeded and thinly sliced
juice of 1 lime, to serve
icing sugar, for dusting
Preheat the oven to 200°C/180°C fan/gas 6.
Halve the passion fruit and scoop the flesh and seeds into a bowl.
Cut a small slice from the base of each passion fruit shell and sit them snugly in a baking dish.
In a large saucepan, gently warm the milk without boiling.
In a medium bowl and using a hand whisk, beat the egg yolk with half of the sugar until pale and light. Whisk in the flour and then the warm milk. Pour the mixture back into the pan, set over a low heat, and beat until smooth. Cook gently for 2 minutes until thickened, then remove from the heat. Stir in 3 tablespoons of the passion fruit pulp and seeds.
In a separate spotlessly clean bowl, whisk the egg white until it forms soft peaks, then add the remaining sugar and whisk to stiff peaks. Gently fold the meringue into the passion fruit custard, then divide the mixture between the passion fruit shells. Bake for 7–10 minutes until risen and golden.
Meanwhile, pass the remaining passion fruit pulp through a fine sieve into a small saucepan, add the orange juice and gently heat for 2–3 minutes, stirring until slightly thickened.
Serve the soufflés straight from the oven, placing 3 soufflé shells on each serving plate, along with the fresh papaya slices. Finish with a squeeze of lime, a drizzle of passion fruit sauce and a light dusting of icing sugar.
PASSION FRUIT SOUFFLÉ SHELLS WITH ZESTY PAPAYA
CHOCOLATE DROP SCONES WITH BANANA MASH-UP & FRUIT CONFETTI
When I cooked this on the beach in Saint Lucia, within minutes it was trending on social media and everyone wanted the recipe. Chocolate is big business on the island and this dessert really is the biz. I like to cut my fruit into small dice, but you can leave them slightly chunkier if you prefer.
SERVES 4–6 (MAKES 12 SMALL DROP SCONES)
For the Chocolate Drop Scones
125g self-raising flour
1 tsp baking powder
3 tbsp caster sugar
4 tbsp cocoa powder
1 large egg
175ml milk
zest of 1 orange
100g butter, melted
For the Banana Mash-Up
2–3 bananas, chopped
15g dark chocolate, grated or finely chopped
fresh nutmeg, for grating
a splash of rum (optional)
To serve
a selection of tropical fruit (I used strawberries, kiwi, papaya and pineapple), cut into small dice and tossed with a splash of coconut rum (optional)
cocoa powder, for dusting
dark chocolate shavings, to decorate
First, make the drop scone batter. Sift the flour, baking powder, sugar and cocoa powder into a large bowl. Make a well in the centre and crack in the egg. Beat the egg, while drawing in the flour. Gradually add the milk, a little at a time, slowing mixing the ingredients to form a smooth batter. Stir in the orange zest until combined.
Meanwhile, make the mash-up. Mash the bananas in a bowl with a fork, then add the chocolate and mix well. Add a grating of nutmeg, and an optional splash of rum for the adults, and mix again. Set aside.
Set a frying pan over a medium heat and spoon in a little melted butter. Add the drop scone batter to the pan 1 tablespoon at a time. Leave plenty of space between each scone, so that they don’t join up. Cook until a few bubbles appear on the surface, then flip and cook for 1 minute on the other side. Add more melted butter to the pan between batches, ensuring it covers the surface fully before cooking the next batch.
To serve, stack two or three drop scones on a serving plate with a spoonful of mash-up between each layer. Finish by scattering the diced tropical fruits over the plate like confetti, dust lightly with cocoa powder and scatter over a few chocolate shavings.
CHOCOLATE DROP SCONES WITH BANANA MASH-UP & FRUIT CONFETTI
MANDARIN COCONUT CREAMS WITH CRUNCHY COCONUT CRUMB
I’m always looking for something to do with mandarins and, I hope you agree, this really is the crumb!
SERVES 8
For the Mandarin Coconut Creams
5 gelatine leaves
2 x 400ml tins coconut cream
400ml whole milk
8 tbsp honey
For the sweet mandarin syrup
1 x 300g tin mandarin segments in fruit juice, drained, reserving the liquid
Soak the gelatine leaves in cold water for 4–5 minutes to soften.
Pour the coconut cream and milk into a saucepan and bring to the boil. Remove from the heat and stir in the honey, then set aside to cool slightly.
Squeeze out the gelatine leaves and whisk them into the warm coconut cream mixture until dissolved. Pass the mixture through a fine sieve set over a jug, then set aside to settle for 5–10 minutes.
Skim off any foam that has formed on top of the mixture, then pour it evenly into small serving bowls. Cover with clingfim and place in the fridge to set for at least 4 hours, or overnight.
To make the sweet mandarin syrup, place the reserved drained mandarin syrup into a small saucepan, along with the vanilla bean paste, star anise and cardamom pods. Set over a high heat and cook until the mixture has reduced to a thick syrup. Remove from the heat and discard the star anise and cardamom. Stir through the mandarin segments and allow to cool completely.
To serve, spoon the syrupy mandarin segments on top of the chilled creams and decorate with a sprinkling of Crunchy Coconut Crumb.
MANDARIN COCONUT CREAMS WITH CRUNCHY COCONUT CRUMB
WHITE CHOCOLATE, RUM & RASPBERRY CRÈME BRÛLÉE
These puddings are deliciously decadent, and the dish is elevated by the wonderful flavours of the tropics. The tang from the raspberries and the kick of rum beautifully cuts through the rich white chocolate and coconut custard.
SERVES 6
200ml coconut milk
250ml double cream
1 vanilla pod, halved and scraped to release the seeds
100g white chocolate
2 tbsp white rum
6 egg yolks
30g golden caster sugar, plus extra for sprinkling
300g fresh raspberries, mashed, plus extra whole raspberries to garnish
Preheat the oven to 180°C/160°C fan/gas 4.
Place the coconut milk, cream and the vanilla pod and its seeds in a saucepan and set over a low–medium heat. Add the white chocolate and gently heat, stirring, until the chocolate has melted. Remove from the heat, stir in the rum and set aside to infuse for 10 minutes.
In a large bowl, beat the egg yolks and sugar until pale. Pour over the hot infused cream and stir together, then strain through a fine sieve into a jug.
Bring a kettle of water to the boil.
Place six small 120ml ovenproof ramekins into a deep roasting tray and divide the mashed raspberries between them. Carry the whole tray to the oven and place inside, leaving enough space for you to access the ramekins from above – it’s easier to fill the ramekins at the oven rather than carrying them when full. Carefully fill each ramekin with the cream mixture, making sure they are evenly filled. Pour enough boiling water from the kettle into the bottom of the roasting tray so that it reaches halfway up the sides of the ramekins. Bake for 20–25 minutes, until just set but still a little wobbly in the centre.
Remove the ramekins from the oven, let cool, then chill for 4 hours.
To serve, sprinkle a little golden caster sugar over each custard and caramelise with a blowtorch or place under a very hot grill until the sugar turns a dark caramel colour. Leave the caramel to harden, then serve decorated with fresh raspberries.
WHITE CHOCOLATE, RUM & RASPBERRY CRÈME BRÛLÉE
PINEAPPLE TOAST WITH CARAMELISED RUM BANANAS
This is a delicious, slightly boozy dessert and an absolute favourite of mine. It also makes a great brunch – it certainly gives you a kick start! I like to use a firm brioche loaf (too soft and it can go soggy in the egg mixture), but a good quality white bread works just as well. Substitute the rum with any remaining pineapple juice if you’d prefer it to be alcohol-free. My caramelised bananas are also delicious with a spoonful of clotted cream.
SERVES 4
For the Pineapple Toast
100g unsalted butter, softened
8 brioche or white bread slices, about 1cm thick
1 x 225g tin crushed pineapple
2 tsp mixed spice
2 tbsp demerara sugar
4 large eggs
1–2 tbsp dark rum
100ml single cream
For the Caramelised Rum Bananas
50g unsalted butter
3 tbsp maple syrup
1–2 tbsp dark rum
4 small bananas, peeled and cut in half on an angle
1 tbsp freshly grated coconut (optional)
To make the pineapple toast, spread half of the softened butter over one side of each of the brioche slices.
Tip the crushed pineapple into a sieve and press out all of the juice into a bowl. Spoon the pineapple into a separate bowl and stir in 1 teaspoon of the mixed spice and all of the demerara sugar.
Spoon 1 heaped tablespoon of the pineapple mixture into the centre of 4 of the brioche slices and cover with the remaining slices, buttered-side up.
In a shallow dish, beat together the eggs, rum (or pineapple juice) and remaining teaspoon of mixed spice and set aside.
Heat the remaining butter in a heavy-based frying pan set over a medium heat. Once sizzling, dip two of the pineapple sandwiches into the egg mixture until well soaked and evenly coated and carefully place into the hot pan. Cook for 2 minutes on each side until crisp and golden, then remove from the pan and repeat with the other two sandwiches.
Meanwhile, make the caramelised bananas. Set a separate large frying pan over a medium heat and add the butter. Once bubbling, add the maple syrup and stir until it begins to bubble, then add the rum and carefully flambé to burn off the alcohol (alternatively, use the pineapple juice). Add the bananas and cook for 2–3 minutes until caramelised, then flip and cook for a further 2 minutes on the other side. Add the grated coconut and serve immediately, spooned on top of the pineapple toast.
PINEAPPLE TOAST WITH CARAMELISED RUM BANANAS
COFFEE & RUM-POACHED PEARS WITH CRUNCHY COCONUT CRUMB
Jamaican Blue Mountain Coffee is considered to be amongst the best in the world – every bean is hand inspected and it takes twice as long as other coffee to mature. I had the luxury of cooking with Blue Mountain Coffee in Jamaica, but it is quite expensive so feel free to use your favourite blend for this recipe. This is an elegant looking dessert and the gently-spiced soft pears are topped with a crunchy coconut crumb for texture.
SERVES 4
600ml freshly made strong filter coffee
50g brown sugar
1 star anise
4 cloves
1 cinnamon stick
75ml dark rum
4 firm dessert pears, such as Rocha or Comice
For the Coconut Crumb
30g plain flour
30g butter, cold, cubed
30g caster sugar
30g coconut flakes
Preheat the oven to 190°C /170°C fan/gas 5. Line a baking tray with baking parchment.
Pour the coffee into a saucepan with a lid that is large enough to hold the pears snugly, add the sugar, star anise, cloves, cinnamon and rum and heat gently over a low heat.
Meanwhile, carefully peel the pears, leaving the stalks intact. Add the pears to the pan and poach over a medium heat, covered with the lid, for 20–30 minutes or until tender, shaking the pan occasionally. The poaching liquid should be nice and syrupy; if not, remove the pears and reduce the spiced coffee over a high heat.
Meanwhile, make the coconut crumb. Place the flour, butter, sugar and coconut into a bowl and rub together with your fingers to the texture of breadcrumbs. Spread over the lined baking tray and bake for 10–15 minutes, or until golden. Set aside to cool.
Remove the pears from the heat and allow to cool slightly in the spiced coffee mixture. Transfer to a bowl and chill (or serve warm, if preferred).
To serve, place a pear in a shallow serving dish, strain the coffee syrup over the top and scatter over some of the coconut crumb.
COFFEE & RUM-POACHED PEARS WITH CRUNCHY COCONUT CRUMB
SUNSHINE BANANA BREAD WITH HONEYED MASCARPONE
Banana bread is extremely popular in the Caribbean and everyone has their own favourite recipe. This is one of mine – it’s an easy recipe and I love the addition of coconut and walnuts, which add a lovely texture. Banana bread is great at any time of the day: for a mid-afternoon snack, as a dessert, or even for breakfast with your morning coffee or tea. Try toasting a slice before serving with my honeyed mascarpone – yum!
125g unsalted butter, plus extra for greasing
100g soft brown sugar
2 large eggs, beaten
2 ripe bananas, mashed
50g walnuts, chopped
1½ tsp vanilla extract
1 tbsp shredded coconut
1 tbsp milk
225g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp mixed spice
extra drizzle of honey, to serve (optional)
For the Honeyed Mascarpone
250g tub of mascarpone
1 tbsp icing sugar
1 tbsp honey
zest and juice of ½ lemon
Preheat the oven to 200°C/180°C fan/gas 6. Butter and line a loaf tin with baking parchment.
In a large bowl, beat together the butter and sugar until thick and creamy. Add the eggs, bananas, walnuts, vanilla extract, coconut and milk, and gently stir together until well combined. Sift in the flour, baking powder, bicarbonate of soda and mixed spice and gently fold in. Pour into the loaf tin and bake for 40–45 minutes, or until an inserted skewer comes out clean.
Leave the banana bread to cool in the tin for about 10 minutes and then turn out onto a wire rack to cool completely … if you can wait that long!
Meanwhile, make the honeyed mascarpone. In a bowl, blend together the mascarpone, sugar, honey, lemon zest and juice, until well combined.
Serve slices of the banana bread topped with a spoonful of the honeyed mascarpone and drizzled with a little more honey, if you like.
