Pinapple Wafers with Ice-cream and Chocolate Sauce

Ingredients

• 75g unsalted butter, melted
• 1/2 fresh pineapple, diced
• 1/3 cup (50g) plain flour
• 1 1/3 cups (200g) pure icing sugar
• 2 tbs caster sugar
• 1 tbs dark rum
• Coconut ice-cream, to serve

• Chocolate sauce

• 125g good-quality dark chocolate, grated
• 1 1/2 tbs caster sugar
• 1/4 cup (60ml) thin cream

Method

1. Preheat oven to 170°C. Line a baking tray with baking paper and lightly grease a dariole mould on the outside.
2. Blend butter, 75g pineapple, flour and icing sugar in a blender (not food processor) until very smooth. Place spoonfuls of mixture into a baking tray and spread into 8cm circles (allow room to expand during cooking). Bake for 8-10 minutes until golden and bubbling. Cool for 10 seconds, then mould each circle over the upturned dariole mould to form a basket shape. If wafers harden too quickly, return to oven for a few seconds to soften. (The moulded wafers will keep in an airtight container for up to 3 days.)
3. For sauce, place chocolate and sugar in a saucepan with 1 cup (250ml) water over medium heat. Bring to boil, stirring, then reduce heat to low and simmer for 10 minutes. Stir in cream and cool.
4. Place caster sugar, dark rum and 2 tablespoons water in a saucepan over low heat and stir to dissolve sugar. Add remaining pineapple and cook, stirring for 2-3 minutes until lightly caramelised, then cool. Serve ice-cream in baskets with chocolate sauce and pineapple.