Our March Special is Pineapple, Apricot and Malibu Ice Cream - a really tropical taste to remind everyone what warmth and sunshine feels like. For a special Mother’s Day dessert, serve it in a scooped out Pineapple Shell, accompanied by fresh Tropical Fruit Salad. It’s an easy dessert as there is no last minute preparation.

To make the Topical Fruit Salad: Cut a ripe pineapple in half lengthwise, leaving the leafy top attached to one half. Cut the flesh out from the other half, place the flesh in a bowl and discard the skin. Carefully cut the flesh from the half with the leafy top, leaving approx 1 cm depth all round, so that the skin maintains its shape. Place the flesh in the bowl, and put the shell in the freezer to freeze. When frozen, pile scoops of the Pineapple Apricot and Malibu Ice Cream in the frozen shell, then return to the freezer.

Add other tropical fruits to the pineapple flesh in the bowl - Kiwi fruit, Mango, Grapes, sliced Banana, or whatever you choose - sprinkle lightly with caster sugar and stir well. Leave to stand in a cool place for one hour. The sugar will draw some of the juice out of the fruit. To serve: Put the Pineapple shell on a pretty platter and serve the fruit salad in a serving bowl. Serve a scoop of ice cream accompanied by fruit salad.
Just Rachels.