Barbequed Pineapple
Over a year ago
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Ingredients
- one large Pineapple
- 25g unsalted butter
- 50g Dark muscavado suger
- 50ml Dark Rum
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Description
I found this in a book a few years ago and ever since it has become mandatory for any barbeque
Method
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1
Cut the pineapple into quarters lenghtways leaving on the base and the top. Use a sharp knife to remove the core. Run the knife from the top to the base as close to the skin as possible to remove the flesh from the body of the pineapple, then slice across the flesh to cut into slices. Now run a skewer through the base and all the slices of flesh to the top. This should now be all held together by the skewer. repeat for the other three quarters. Melt the butter and suger together and add the rum. Baste the pineapple and place the quarters on the barbeque and baste regularly until the pineapple starts to caramelise.
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