Passion Fruit Compote
2 lemongrass stalks, slit lengthways
125g/4oz/½ cup caster (superfine) sugar
1 large pineapple
grated zest and juice of 1 lime
2 passion fruit, halved
1 Bruise the lemongrass by pressing with the end of a rolling pin. Place in a pan with 600ml/1 pint/2½ cups water and the sugar. Heat gently, stirring occasionally, until the sugar dissolves. Increase the heat and simmer for 5 minutes. Set aside for 20 minutes for the syrup to cool.
2 Meanwhile, slice off the top and bottom of the pineapple. Remove the skin and slice the fruit into circles. Cut them in half and discard the central core.
3 Discard the lemongrass and add the lime zest and juice to the syrup. Scoop out the seeds from the passion fruit and stir into the syrup.
4 Put the pineapple in a glass serving dish and pour the syrup over. Set aside to cool completely and then serve or freeze.