Rum-glazed grilled pineapple with lime crème fraîche
Light up the barbecue and put our rum-glazed grilled pineapple on the menu. Served with a lime crème fraîche, it's a grown-up dessert that's sure to impress
- Serves: 4 persons
- 100ml dark rum
- 2tbsp light brown soft sugar
- ¼tsp ground nutmeg
- ¼tsp ground allspice
- ¼tsp ground cinnamon
- 200ml crème fraîche
- 2limes, zested and juiced
- 1pineapple, peeled and cut into 8 wedges
- ½scotch bonnet chilli, deseeded and finely chopped (optional)
Step 1Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
Step 2Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
Step 3Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don’t burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.