Pineapple with Sichuan peppercorn sorbet

Serves 4

Sichuan peppercorns have a lovely tingling quality, which adds a nice twist to the sorbet (Jason Lowe)

Pineapple is a great after-dinner fruit because it helps to digest your food. This is a kind of sorbet granita which can be made without an ice-cream maker, and Sichuan peppercorns have a lovely tingling quality, which adds a nice twist.

1 large sweet pineapple
1tsp Sichuan peppercorns, lightly crushed

Top and tail the pineapple (I've left mine with the skin on here, but peel it if you wish). Cut four slices from the pineapple then peel, chop and blend the rest with the Sichuan peppercorns.

Transfer to a plastic or non-reactive container and place in the freezer. Leave in the freezer for 4-6 hours, stirring every so often until frozen. Quarter each pineapple slice and arrange on plates with the sorbet.