Simple and satisfying, this dessert is great for summer barbecues, when it's too hot to handle much more than some caramelised grilled fruit.
- 1 pineapple, peeled, cored and cut lengthways into 8 wedges
- 8 bamboo skewers, soaked in cold water
- 1 tbsp softened butter
- 140 g (5 oz/¾ cup) soft brown sugar
- 2 tsp ground cinnamon
- pinch of sea salt flakes
- mint leaves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Thread the pineapple wedges onto the skewers.
2. Preheat a barbecue grill to medium and lightly grease with oil.
3. In a small saucepan, cook the butter and brown sugar over low heat, stirring until melted. Add the cinnamon and salt and mix well. Remove from the heat.
4. Brush the sugar syrup over the pineapple wedges and cook on the grill for 3–5 minutes on each side, until caramelised.
5. Serve hot on a platter scattered with mint leaves.
Recipe from Feed The Man Meat (Smith Street Books).