This idea came while working for the Luke Dale-Roberts Test Kitchen where it was used as an aperitif for their 7-9 course meal. It’s very popular because it evokes a tropical beach. We only use Durban Queen pineapples because they are more fragrant and less fibrous or acidic. To thicken we simply use more pineapple and a little lemon juice to complement the sweetness. We use Madagascan vanilla seeds to enhance its sub-tropical feel.