Pigeon Cottage Kitchen

With, hopefully, some nice weather on the way, it’s good to have a dessert recipe in your back pocket that delivers on the BBQ. I’m quite fond of this one; chargrilled pineapple baked in butter, rum and brown sugar to make a delicious boozy caramel sauce with some vanilla or coconut ice cream on the side.

Ingredients (makes 4 large or 8 small portions)

• 1 large, ripe pineapple.
• 40g unsalted butter, melted
• 1 tbsp of pineapple or dark rum
• 50g soft brown muscovado sugar
• 2 tbsps chopped pistachios
• Vanilla or coconut ice cream to serve

To make…

• Fire up the BBQ!
• First, prep the pineapple. You can do this in advance to make it easy if this is for a big gathering. Top and tail it, slice the skin off. Halve the pineapple from top to bottom, then into eight vertical slices. Slice off the tough centre vertically. You should end up with eight trimmed ‘fingers’ of pineapple. Set aside.
• Tear off a big sheet of aluminium foil and lightly butter a big rectangle in the centre – big enough for the pineapple fingers.
• Before you cook any meat, lay the pineapple fingers on the grill. Leave a couple of minutes to char. Char both sides.
• Lay the charred pineapple onto the buttered foil.
• Mix the rum and sugar together in a bowl. Stir in the melted butter. Pour over the pineapple. Pull up the sides of the foil and make a sealed parcel. Wrap it in another layer of foil – this makes it easier to remove from the BBQ grill so it doesn’t tear. When you’re ready to cook, carefully place it on the BBQ and leave it to bake for a good 30 minutes. Usually, you’ll be cooking this on the last heat of your BBQ so that should be long enough. The hot juices from the pineapple should mix in with the butter, sugar and rum mix to form a delicious sauce.
• To serve, carefully open the foil parcel, plate the pineapple and pour the sauce over it. Scatter with chopped pistachios and serve with a scoop of ice cream on the side.

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