Pineapple clafoutis

Combine the dry ingredients: toasted almond flour, sugar, then the flour, and pass them through a sifter to remove lumps.

Crack the whole eggs into a separate bowl to check for shell, then add them to the mixing bowl.

Add the egg yolks. The whites are mostly water and protein and give a firmer structure; the yolks carry fat and give tenderness and richness.

Add the heavy cream and the grated orange zest and whisk together.

Whisk the dry ingredients into the liquid to make a fairly liquid batter.

Rest the batter several hours or ideally overnight. Baked straight away it can souffle and collapse from the whipped-in air, and can taste gritty because the almond flour has not fully hydrated. After resting it thickens slightly.

Peel the pineapple with a very sharp knife and slice it.

Grill the pineapple on a cast iron grill pan with no fat in the pan; brush melted butter onto the fruit instead, so the fat stays off the hot grill and does not smoke or burn.

While the second side grills, brush with a caramel syrup made with rum, vanilla and star anise. Grill three or four minutes in total, then remove.

Line each pan with melted butter, which browns the bottom of the clafoutis, and add a little granulated sugar.

Fill the pans roughly halfway with the rested batter and add the fruit generously and randomly.

Dust the surface with confectioner sugar for sweetness and to form a crust.

Bake a large format lower and longer, for instance 300 to 325 degrees for 30 to 40 minutes.

Bake a small format hotter and shorter, for instance about 350 degrees for 15 to 20 minutes.

It is done at a brown colour with a slight rise -- a hybrid of a cake and a custard, with body but soft and creamy.

Serve the individual sizes dressed up, for instance with coconut sorbet and a mango and passionfruit coulis.