- For 4 portions, the pineapple should weigh 650-800 g (approx. 1500-1700 g unpeeled). - Serve warm with a scoop of lime sorbet or an ice cream of your choice (e.g. vanilla, coconut, rum and raisin).

To make your own cinnamon sugar, place a bowl onto mixing bowl lid, weigh in 2 oz sugar and 1 tsp cinnamon, to taste. Stir to combine and set aside until needed.

For TM31 users: when blending gradually increase from speed 1 to speed 9.

You can substitute firm brown pears for red pears. Traditionally brown and red pear varieties such as Beurre Bosc, Corella and Red Sensation are used when poaching however; the more commonly available Williams pear can also be used in this recipe.

For extra flavour, replace water with Meghli water : place 2000 g water , 5 cinnamon sticks, 2 whole nutmeg seeds , 2 pieces of fresh ginger and 10 cloves into mixing bowl and cook 60 min/100ºC/speed 1 . Add 1 tbsp aniseed, 1 tbsp ground cinnamon, 1 tbsp ground caraway, stir with spatula and leave it to infuse. When cooled down, strain it. Omit the extra tablespoon ground cinnamon in the main recipe if using meghli water.

When serving a large crowd, grind ice in batches and pack into small serving glasses or bowls and freeze until ready to use.

To make your own vanilla bean paste, refer to the recipe on Cookidoo®. Alternatively, you can replace the paste with natural vanilla extract.

Lollipops start with the simple combination of sugar and water, which is made into a syrup then heated to a specific temperature to reach the hard-crack stage. They can be made with different shapes, using moulds or simply pouring the syrup on to an oiled or lined surface to set.

To make your own vanilla sugar find recipe on Cookidoo.

Lollipops start with the simple combination of sugar and water, which is made into a syrup, heated to a specific temperature to reach the hard-crack stage. They can be made with different shapes, using moulds or simply pouring the syrup on to an oiled or lined surface to set.

This recipe is a favorite of Diamond Club Member, Isaac Huang .

Syrups can be made a day in advance and stored in the refrigerator.

To blanch 500 g almonds place 600 g water into mixing bowl, heat 8 min/100°C/speed 3 , then add almonds into mixing bowl and boil 3 min/100°C/speed  . Immediately rinse almonds under cold running water, peel them and place on kitchen towels to cool completely. Dry well before using almonds in any recipe.

This recipe is a favorite of Diamond Club Member, Isaac Huang .

If you prefer, you can use black sesame seeds or a mix of black and white sesame seeds.

Lollipops start with the simple combination of sugar and water, which is made into a syrup, heated to a specific temperature to reach the hard-crack stage. They can be made with different shapes, using molds or simply pouring the syrup on to an oiled or lined surface to set.

Black sesame seeds are rich in magnesium, calcium and zinc. They are also high in fibre, vitamin B and iron - all of which can help fight the signs of aging. Black sesame seeds can be found at most Asian food stores and some gourmet food stores.

Place 150 g psyllium husk in mixing bowl, pulverise 1 min/speed 10 . Transfer to an airtight container and store in a cool and dry place. Use as desired.

To make your own cinnamon sugar, place a bowl onto mixing bowl lid, weigh in 2 oz sugar and 1 tsp cinnamon, to taste. Stir to combine and set aside until needed.

When serving a large crowd, grind ice in batches and pack into small serving glasses or bowls and freeze until ready to use.

Add 10 minutes of steaming time if preferred softer texture.

The amount of agave needed will depend on the ripeness of bananas used.