The World's Laziest Dessert

So, I had the lamb nailed. (Btw at the moment in the Shires, spring-born lamb is in its peak season, so get it while you can!) Now was the dilemma: dessert.

The thing I hate about dessert is that preparing it takes me away from the conversation. Unless I prepared it the night before, I want it done in an instant. So this leaves me the option of going to Tesco and buying a premade cake. And feeling rather cheated. Not to mention broke. However, there is another way.

One particular family I know seem to be obsessed with anything chilli-tasting. Their kitchen houses plenty of wonderful quirky chilli sauces, and the old favourites such as Tabasco and Encona. You remember that kid you grew up with who had ketchup with EVERYTHING? Their sons regard hot chilli with the same sort of bizarre loyalty.
So I decided I would feed the addiction just this once.

Caramelised Chilli Pineapple
(serves 3-4)

Large-ish tin of sliced (ringed) pineapples, 80-90% drained
2 red chillis (medium or hot heat level), deseeded and chopped finely
50g (or so) caster sugar
Tub of good quality vanilla ice-cream (Devon or Cornish works well here, I used the Kelly's brand)

One or two hours before eating, place the pineapple in a large bowl and mix in with the sugar.
Tip the chillis in and toss, making sure they are evenly coated. Cover with cling film and refridgerate.

10 or so minutes before serving, heat up a saucepan to a hot temperature, and tip all the contents in. Get it bubbling and frothy, and reduce to a medium/lower setting to simmer.

Be warned; it appears the mixture of sugar and chillis cooking can release a vapour that can for some reason, make you want to splutter and choke everywhere. (Best to place a kitchen towel over the lower part of your face, a la Lawrence of Arabia style. Yes you will look stupid.) Not recommended if you suffer with asthma :S

Continue cooking until the pineapple browns in a few places. You may find that there simply isn't enough sugar (I did), so feel at liberty to add some more.

Tip the piping hot chilli pineapples onto serving plates, get the ice-cream out of the freezer at the last minute, and serve with a couple of scoops each.