Chargrilled Pineapple with Lime and Brown Sugar Glaze
Char grilled pineapple is one of my favourite summer desserts. I am refusing to be deterred by the fact that the UK does not seem to be having a summer this year. This is such an easy pudding, and manages to feel reasonably decadent but healthy at the same time. With the leaves still on, this desert also looks pretty glamorous too. (Just shhh don’t tell anyone how easy it is).
- Butter 1 teaspoon
- Brown Sugar 1 teaspoon
- Limejuice 2-3 teaspoons
I like to serve this in wedges with the skin removed, but some of the sprouty leaves still on the pineapple wedge. (Pineapple rings make me think too much of 1970s gammon recipes)
Slice the pineapple into quarters.Slice off the skin.Cut ridges to get the “eyes” out of the fruit. This photo makes it look like I sliced large welts out of the pineapple – you don’t actually lose that much fruit!Make the glaze, by melting the butter adding a large squeeze of fresh line, and a heaped teaspoon of soft brown sugar (or honey). Disolve the sugar into the liquid.Brush the pineapple flesh with the glaze, and char grill on a high heat in a griddle pan – or even better on the bbq.The lime really helps to cut through the sweetness of the pineapple. Serve the chargrilled pineapple with wedge of lime and some vanilla ice-cream. And a large glass of something cold!