Ainsley Harriott

This dessert is worth leaving at room temperature for a couple of hours before serving to allow the flavour of the syrup to penetrate the pineapple. Don’t be tempted to add the mint to the syrup before it has cooled down, otherwise it will turn black and will not be as pretty.

• 1 large ripe pineapple


• 50g (2oz) caster sugar


• 2 passion fruit


• 1/2 small mild red chilli, seeded and finely shredded


• 2 tablespoons finely shredded fresh mint leaves

serves 4–6

Step One
Slice the top and bottom off the pineapple, sit it upright on a board and slice away the skin and all the little brown ‘eyes’. Using a very sharp knife, slice the pineapple as thinly as possible. Cover the base of a platter or individual plates with the slices.

Step Two
Pour 120ml (4fl oz) water into a small, heavy-based pan. Add the sugar and bring to a gentle simmer, stirring until the sugar has dissolved. Remove from the heat. Cut the passion fruit in half and scoop out the seeds, and then stir into the sugar syrup along with the chilli and leave to cool.

Step Three
When the syrup is completely cool, stir in the mint and drizzle it over the pineapple carpaccio. Cover with clingfilm and set aside at room temperature for 2 hours if time allows. Remove the clingfilm to serve.