So my first failed attempt at pineapple ice cream has yielded this recipe. I had tried to make a curried base and add the pineapple. As I mentioned in a previous post, this was a colossal failure, but it did give me the idea for this sauce.
As Mrs. Fellow pointed out curry is a savory ingredient. It makes this dessert hard to imagine. From perspective this is a natural extension of Asian flavors. Pineapple holds up well to curry and is also a dessert. Why not create an ice cream topping that uses both flavors?
Curry without accompaniment is probably too savory. That is why I added ginger and cinnamon -- two common dessert spices that also pair well with both pineapple and curry. The end result is something that is very yin and yang. It is simultaneously sweet and savory. When you taste it you get three very contradictory sensations - sweet from the sugar and the pineapple, tartness from the lemon juice, and the spices with just a twinge of heat. My serving suggestion is with vanilla or coconut chip ice cream.
To further work on this recipe I think there is real possibility to create a curried caramel or to add coconut (shredded, toasted, milk, or cream). I also would suggest you play with lime and fresh ginger as opposed to powdered.
Curried Pineapple Sauce for Ice Cream
20 oz can of pineapple chunks in unsweetened pineapple juice
Juice of half a lemon
1 cup of sugar
1 teaspoon curry powder
1/2 teaspoon Cinnamon
1/8 teaspoon of ground ginger
Drain the pineapple and reserve the juice.
Put the pineapple juice and lemon juice into a saucepan with the sugar, curry, ginger, and cinnamon. Bring to boil.
Add the pineapple to the saucepan, return to a boil.
Reduce the heat to low and simmer for 15-20 minutes until a light syrup forms with the liquids.
Serve warm or cold.