To make the batter, beat together the yolks, flour, baking powder, nutmeg, ginger and orange zest in a bowl to a thick paste. Gradually stir in the Kinnie until you obtain a nice smooth, fairly thick batter. Whip the egg whites with the salt to soft peaks and fold into prepared Kinnie batter. Drain the pineapple rings from their syrup and dry on absorbent paper. Dip the pineapple rings into the flour, and then into the prepared batter. Carefully deep fry the battered pineapple until golden and crispy. Place on absorbent paper to dry from excess oil. Meanwhile, melt the sugar together with a drop of water in a small saucepan and cook till you have a caramel. Stir in the sesame seeds and mix well. Carefully dip the pineapple rings into the hot sesame caramel and allow to cool on baking paper. Serve the caramelized pineapple rings whilst still warm with a scoop of vanilla ice cream. Suggested accompanying wine: DELICATA Casella Moscato sweet white wine