Place sugar and water in a saucepan and gently heat until you have a light brown caramel. Remove from heat and place pan into cold water for 2-3 minutes. When the caramel is cool, whisk in butter and cream and leave to one side, but keep warm.
Top, tail and peel pineapple, then cut in half. Gently heat 50g of butter and 1 tsp of sugar and add the pineapple. Keep turning pineapple until it becomes soft and golden brown. This should take 5-10 minutes, remove from pan and place in serving dish.
Scoop passion fruit pulp into sieve and pass through, so you have only juice left. Lightly whip cream to soft peaks and fold in clotted cream, add passion fruit juice gradually stirring all the time. Pour warm caramel over pineapple and top with passion fruit cream and serve.
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