Remove peel from pineapple, cut in half, cut out stem end, then dice three quarters of flesh (rest for garnish) and place in frying pan with juice of one lemon and 50 g brown sugar and soften for 5- 7 min with lid closed. Cool down.
In separate frying pan boil water with 50 g sugar to syrup thickness, cool, then add rum and add to pineapple purÂe form. Finely grind the purÂe with a hand blender. Pour the mixture into a shallow dish and freeze for a few hours, stirring with a fork every 15 minutes for the first hour to avoid too many ice crystals.
For the sauce, cut the passion fruit in half, scoop out the pulp with a spoon and place in a small pan with 50 g of brown sugar. Stir and let it bubble gently for 3-4 minutes. Cool, pass through a sieve and add 1 tablespoon of the seeds to the sauce. Set sauce aside to cool until ready to use.
For the puff pastry, preheat oven to 200§C. Lay out dough, sprinkle sugar on top, press firmly with rolling pin. Cut dough into 12-16 “kitchen pieces”, place on baking sheet lined with parchment paper. Bake in hot stove for 12-15 minutes until sugar is caramelized.
Divide the sorbet evenly into bowls, cut the pineapple flesh into cubes, place on top of the sorbet and finally pour the sauce over it.
Bring to the table together with the fresh pastries.
For 2 people:
Cook original amount of sorbet and sauce, lä