Grilled pineapple
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 10 to 15 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 2 pineapples,with stems, peeled and each cut into 6 wedges
- 50g treacle sugar (use brown sugar as an alternative)
- 4 limes,finely grated zest
- rum and raisin ice cream, for serving
- 12 granadillas,pulp removed
- 100g coconut flakes, toasted
- 50 g Butter
- 50 g flour
- 75g White sugar
- 170ml fresh Ayrshire cream
- 200 g sugar for the egg whites
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat the oven to 180°C.
- Sprinkle the pineapple pieces with the treacle sugar and lime juice.
- Grill on the braai until caramelised and soft.
- To make the crumble, rub 75g of butter into the flour until the mixture resembles breadcrumbs, then stir in the 75g of sugar.
- Spread the crumbs on a baking tray and bake for 10 to 15 minutes until golden brown.
- To make the butterscotch sauce, heat the cream, the brown sugar and the remaining 50g of butter (in cubes) in a saucepan over a medium heat for 5 minutes.
- Increase the heat and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often, until the mixture thickens slightly.
- Scatter the crumble on a serving dish, squeeze the granadilla pulp over the crumbs and top with the pineapple pieces.
- Add a few scoops of ice cream, drizzle with the butterscotch sauce and scatter with the coconut flakes.
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