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Achievable elevated desserts — laminated doughs, cakes, custards
Spiral corer — core, peel, and slice pineapple in one motion
Frozen passion fruit — pornstar martini, mousse, curd, tropical cocktails
Split mango around the pit — clean halves for cubing and serving
Toasted coconut — garnish curries, top desserts, granola
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Achievable elevated desserts — laminated doughs, cakes, custards
Spiral corer — core, peel, and slice pineapple in one motion
Frozen passion fruit — pornstar martini, mousse, curd, tropical cocktails
Split mango around the pit — clean halves for cubing and serving
Toasted coconut — garnish curries, top desserts, granola
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Bring brown sugar, lemon juice, water, and ginger to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl and cool to room temperature, about 15 minutes. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: While grill heats, cut core from pineapple and discard. Cut each piece of pineapple lengthwise into 8 wedges, then halve each wedge diagonally (use caution; peeled pineapple is slippery). Grill pound cake, covered only if using a gas grill, on lightly oiled grill rack, turning over once with a metal spatula, until grill marks appear, about 1 1/2 minutes total. Divide coconut pound cake among 8 shallow bowls, then top each slice with a generous scoop of ice cream and some pineapple and mango. Drizzle each serving with 1 1/2 tablespoons lemon ginger syrup.