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Grilled pineapple with toasted brioche
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Pineapple is a fruit that grills beautifully. It holds together well and a light charring enhances its natural tropical sweetness. The spiced rum caramel works as a great glaze and also doubles up as a sauce at the end, but it can burn easily whilst you’re grilling so keep the pineapple moving as it cooks.
150g caster sugar
3 Waitrose Cooks’ Ingredients Star Anise
4 tbsp dark rum
1 large pineapple, peeled, cored and quartered
For the vanilla cream:
300ml double cream
1 tbsp icing sugar, sifted
1 vanilla pod, seeds scraped
1 tbsp dark rum
4 slices essential Waitrose Sliced Brioche Loaf
25g butter, melted
1. Bring the sugar, water and star anise to the boil in a large non-stick frying pan and boil for 7-8 minutes. As soon it reaches a dark amber colour, remove from the heat and stir in the rum. Combine the ingredients for the vanilla cream in a large bowl, whisk to soft peaks then cover and chill.
2. Preheat the barbecue for direct grilling. Thread each pineapple quarter onto a skewer, brush with the caramel then grill for 7-8 minutes, turning regularly and brushing with the caramel until softened and lightly charred. Remove from the heat and give a final brush with the caramel.
3. Brush the brioche slices with butter and lightly toast on the barbecue. Serve the pineapple with the brioche, vanilla cream and a drizzle of any leftover caramel.
Cooks tip: You will need 4 skewers. If using wooden skewers, soak in warm water for an hour to avoid burning.
Recipe taken from Fire & Smoke by Rich Harris, Kyle Books, 2016
This recipe was first published in July 2018.