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2 medium pineapples
1 Tbsp. superfine sugar
1 Tbsp. water

For the Granita:

1 Tbsp. sugar
1 fresh mild red chili, seeded and finely chopped
3 ¾ cups pineapple juice

To make the Granita, place the sugar and chili in a small heavy pan with 2 Tbsp. of the pineapple juice. Heat gently until the sugar has dissolved, then bring to a fast boil for 30 seconds. Pour the remaining pineapple juice into a large, shallow freezer proof container. Stir in the chili mixture and freeze for 2 hours.

Fork the frozen edges of the sorbet mixture into the center and freeze for a further 1 ½ hours until crunchy. Give it another fork over. Return it to the freezer, where it can stay for up to one week.

Prepare the barbecue grill. Thaw the granite for about 10 minutes in the refrigerator before serving and fork it over to break up the ice crystals.

Cut each pineapple lengthways into four equal wedges, slicing right through the leafy crown. Remove the core from each wedge.

Heat a griddle on the grill rack over hot coals. Lower the heat slightly. Brush the cut sides of the pineapple wedges with the sugar mixture and grill for about 1 minute on each side, or until branded. Serve warm with the granite.

Makes 8 servings.


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