Save to your scrapbook
Grilled pineapple with toasted brioche
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Grilled pineapple with toasted brioche
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.
- Preparation time: 20 minutes
- Cooking time: 20 minutes
Serves: 4
Ingredients
150g caster sugar
75ml water
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
To serve:
4 slices essential Waitrose Sliced Brioche Loaf
25g butter, melted
Method
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
Comments
This recipe was first published in July 2018.
Average user rating