Barbecue crumpets with charred pineapple and caramel dessert recipe

For the crumpets:

150g unsalted butter

125g caster sugar

1½tsp vanilla bean paste

1½tsp ground ginger

8 crumpets

For the pineapple and caramel:

1 ripe pineapple, trimmed

60g unsalted butter

100g soft light brown sugar

50g maple syrup

2tbsp dark rum

1tbsp double cream

Pinch of flaky sea salt

For the lime cream:

300ml double cream or whipping cream

Grated zest of 1 lime

Pinch of ground ginger

1tbsp caster sugar

To serve:

Vanilla ice cream