First we cook the rice with honey and sugar and leave to one side.
In a small pot we water, sugar, cinnamon sticks, cloves and the star anise.
Bring to the boil, peel the peach and add this to the sugar stock and cook it until it is tender but still quite firm.
In a small pot put some sugar and water and cook for the sugar glaze. Once the sugar starts to turn brown remove from the heat and using a spoon dip the spoon into the sugar and let the sugar fall onto an oiled plate to make your decorations.
Blend the pineapple juice with the ice cream and return it to the freezer.
Now we blend the berries with sugar and leave to one side for decoration.
Now we remove the peach from the sugar syrup and leave aside to cool.
Sean visits three homes to see the feast come together with a menu including roasted pig with an orange marinade, cooked in a curiously named, ‘China Box’ - a special portable oven Anerys imported from Florida. Martha cooks, congri (sticky rice with black beans), stuffed potato balls are made along with Margarita’s special rice pudding and everyone’s favourite, tamales. Nobody will be left hungry or disappointed.