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    Spanish
    40 mins + Freezing
    10 mins
    50 mins + Freezing
    5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2026/04/barbecued-pineapple-glazed-in-quince-with-PX-ice-cream.jpg

    Barbecued Pineapple, Glazed in Quince with PX Ice Cream

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    40 mins + Freezing
    Prep
    Cook time
    10 mins
    Prep
    Total time
    50 mins + Freezing
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    Ingredients

    • 1 small whole pineapple, peeled, core removed and quartered
    • 4 tbsp unsalted butter, melted
    • 100g quince paste
    • For the PX ice cream:
    • 300ml whole milk
    • 300ml double cream
    • 6 egg yolks
    • 175g caster sugar
    • 250ml Pedro Ximenez sherry

    Introduction

    A tasty dessert recipe of fresh pineapple quarters glazed in quince paste and cooked on charcoal before serving it with the creamiest sherry ice cream you have ever tasted. The flavours of caramel, coffee and raisin in the Pedro Ximenez sherry balance perfectly with the charred pineapple for a Caribbean inspired dessert with Spanish flair.

    Method

    1. Start by making the PX ice cream, in a large bowl whisk the egg yolks and sugar until thick and pale. In a large pan, bring the milk and cream to the boil and pour into the egg yolk mix and whisk until fully combined. Return the mix to the pan and gently simmer, stirring constantly until you get a thick custard that coats the back of the spoon. In a small pan, bring the sherry to the boil and reduce by half. Add the sherry to the custard and allow the mix to cool down. Place the cold custard in your ice cream machine and churn before freezing.
    2. To cook the pineapple, start by melting the quince paste in a small saucepan with four tablespoons of water until you have a thick glaze. Brush the pineapple quarters with the melted butter and place on a pre-heated barbecue for 5 minutes on each side. Keep brushing the pineapple pieces with the quince glaze to ensure the pineapple pieces are nicely charred and caramelised on both sides.
    3. To plate, brush some hot quince glaze on the plate, top with a charred piece of pineapple and a quenelle of PX ice cream and serve.

      Shop Ingredients

      Valliser Quince Paste 200g
      Add to basket

      Valliser Quince Paste 200g

      £5.90
      Alvear Pedro Ximenez 1927
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      Alvear Pedro Ximenez 1927

      £30.50
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