Tuesday, 7 March 2017

Griddled Pineapple with Coconut, Lime and Rum Syllabub

It may not quite be the perfect weather at the moment for wheeling out the BBQ but it won't be long before the smell of cheap burnt sausages are invading every garden up and down the UK.

A griddled or barbecued pineapple is amazing as a dessert after you've packed back a week's supply of meat cooked by a can wielding uncle or dad. The ridges of the BBQ give it a caramelised edge and the heat makes this beautiful fruit even more fresh and juicy.

I serve mine with a syllabub, an ancient English dessert of cream and alcohol, with rum, coconut and lime added to give it that Caribbean twist.

Make it in advance, put it in little glasses in the fridge, whack the slices of pineapple on the BBQ and it makes for a very impressive and stress-free dessert. Equally, the pineapple can be cooked on a non-stick griddle pan.

Griddled Pineapple with Coconut, Lime and Rum Syllabub
Feeds 4

1 whole pineapple, skinned
2 tbsp sugar
1 sprig of fresh mint

For the syllabub
300ml double cream
2 tbsp soft brown sugar
Juice of 1 lime
2 tbsp rum
2 tbsp grated coconut and the milk (if you are using fresh)

1 - To make the syllabub, mix the sugar, lime and rum in a bowl and set aside.
2 - In a large bowl, whip the cream to soft peaks. Pour in the sugar, lime, rum, coconut and milk and quickly whisk in. Tip into small glasses and put into the fridge.
3 - Heat up a griddle pan or BBQ. Slice the flesh from the pineapple away from the core and then cut these into small segments. Place onto the griddle or BBQ and cook on each side for 2-3 minutes until slightly charred.
4 - Whilst the pineapple is cooking, grind the mint up with the sugar in a pestle and mortar.
5 - To serve, place the glasses onto plates and grate on dark chocolate. Stack the pineapple up alongside, sprinkle on some mint sugar and serve.

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