(Dessert - Serves 4)
Ingredients
1/2 liter / 500 ml - 1 liter / 1000 ml vanilla icecream
Liquorice sugar
2 tbsp cane sugar
2 cm / 0,80 inch hard, pure liquorice
1/2 fresh pineapple (approx. 500 g / 1 lbs)
25 g / 1 oz butter
3 tbsp icing sugar
4 fresh figs, in halves
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Instructions
Cut the icecream in cubes and place in a bowl. Beat to softice. Place in freezer until ready to serve.
Liquorice sugar: Place the liquorice in a plastic bag (recommended for food) and crush to a powder, e.g. with a rolling pin. Mix with cane sugar.
Remove top and bottom from the pineapple. Peel it by cutting along the shape, deep enough to cut away any spots. Divide the pineapple and remove the hard middle part. Slice it (approx. 1/2 inch). Let the butter melt in a frying pan, but without browning. Fry the pineapple slices at moderate heat approx. 4 min. Sprinkle with half the icing sugar during frying. Keep pineapple and juice warm. Wipe the pan.
Allow the rest of the butter to melt, but without browning. Fry the figs, taking care not to crush them, approx. 1 1/2 min. at each side - a little bit less or more, considering the ripeness. Sprinkle with the rest of the icing sugar during frying.
To serve: Mix half the liquorice sugar with the softice. Serve the fruit with liquorice icecream, and sprinkle with the rest of the liquorice sugar.
Tip: Grill the fruit on charcoal.
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