Roast pineapple with butterscotch sauce

Pineapple will never be the same after you try this hot BBQ roast pineapple dessert with your favourite ice cream.

Ingredients

• Whole pineapple
• Zest of 2 limes
• Juice of 2 limes
• 1/4 cup brown sugar
• 1/2 cup salted pistachio nuts
• 1 bunch mint leaves, finely chopped
• Butterscotch sauce
• 1 cup caster sugar
• 250ml thickened cream
• 75g unsalted butter
• 2 tbsp dark spiced rum

Method

1. Pre-heat a hooded barbecue to 200C. Peel the pineapple and cut off the top and bottom.
2. Put the pistachio nuts, zest and brown sugar in a mortar and grind until smooth. Place lime juice, mint leaves and ingredients from the mortar on a plate and mix until combined.
3. Place pineapple on a trivet on top of a convection tray and cook for 20 minutes in the hooded barbecue.
4. To make the butterscotch sauce, cook caster sugar over medium heat in a saucepan for five minutes until brown. Stir in cream, butter and dark spiced rum. Simmer and stir until smooth.
5. Using the flat plate on the barbecue, caramelise the pineapple on each side. Remove from the hotplate and roll on the plate with pistachio nuts and zest to coat all over.
6. Place on a serving plate, pouring over remaining zest. Slice pineapple into wedges and drizzle with caramel sauce.

Serves six. roast pineapple roast pineapple roast pineapple roast pineapple roast pineapple roast pineapple ll l l l l l l l l l l l l l l l l ll l l l l l l l l l l l l l l l l l ll l l l l l l l l l l l l ll l  l  ll l l l l l l l l l l l l l l l l ll l l l l l l l l l l l l l l l l l ll l l l l l l l l l l l l ll l  l 

Share this...

Facebook

Pinterest

Twitter

Linkedin