Baked pineapple carpaccio with macaroons and peanut butter ice cream

For the ice cream, bring the cream, crème fraîche and milk to a boil in a medium saucepan over medium heat.

Beat the yolks and sugar together until light and creamy. Add the peanut butter. Slowly pour the hot milk mixture over the yolks while stirring continuously and mix until smooth.

Pour the milk mixture back into the saucepan. Cook gently over a low heat, while stirring, until it starts to simmer. Be careful not to boil the mixture or it will curdle. Pour into a mixing bowl and leave to cool.

Pour the mixture into the ice-cream machine and leave until frozen, about 30 minutes. Pour the ice cream into a freezer-proof container and keep in the freezer until needed.

Preheat the oven to 180°C.

Place the pineapple on a baking tray and press the cloves and star anise into it. Bake until the pineapple is soft, about 40 minutes. Remove the spices.

Heat the honey and butter in a large pan over medium-high heat. Fry the pineapple in the mixture until golden and caramelised. Leave to cool for 2 hours.

Lower the oven temperature to 160°C. Grease a baking tray.

For the macaroons, combine the coconut, condensed milk and vanilla extract in a medium bowl.

Beat the egg whites until foamy. Add salt and continue beating until stiff peaks form. Gently fold the egg whites into the coconut mixture with a metal spoon.

Spoon ice-cream scoops (60ml) filled with the mixture onto the baking tray and bake until golden, about 15 – 20 minutes. Allow to cool and dust with icing sugar.

Slice the pineapple thinly and serve with the macaroons, ice cream and fresh mint.