Method

• 1.
  For the pineapple granita, whiz all ingredients, 1/4 tsp salt flakes and 1 cup (250ml) water in a blender until smooth. Pass through a fine sieve into a lamington pan and freeze for 1 hour or until starting to set. Scrape with a fork to create fine crystals, then return to freezer. Repeat a few more times and freeze until required.
• 2.
  For the rum butterscotch sauce, combine cream, rum and verjuice in a small bowl. Place sugar in a medium saucepan with 1/4 cup (60ml) water. Stir over medium heat for 5 minutes or until sugar dissolves. Increase heat to high and cook, without stirring, for 5-6 minutes until a light caramel. Slowly pour in the cream mixture, gently swirling the pan as you go (it will bubble up). Turn off the heat and stir in the butter. Allow to cool before serving.
• 3.
  For the steamed meringue, place egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk until soft peaks form. With mixer running, add caster sugar, 1 tbs at a time, whisking constantly until dissolved.
• 4.
  Once all the sugar has been added, add vanilla and whisk on high speed until just combined. Line a bamboo steamer with baking paper. Spoon meringue (or pipe using a piping bag fitted with a 1.5cm nozzle) onto paper to form 4 x 8cm rounds.
• 5.
  Place steamer basket over a saucepan of just simmering water (meringue will turn grainy if water is boiling). Cover and steam for 2-3 minutes or until the meringue is just set. If meringue starts to puff up, turn the heat down. Lift out meringues on the baking paper and place on a clean tray. Refrigerate until ready to serve.
• 6.
  Spoon rum butterscotch sauce into serving bowls. Top with barbecued pineapple, granita and the steamed meringues. Drizzle with a little more butterscotch and serve immediately.