HONEY-ROASTED PINEAPPLE

As the temperature soars, it’s time to move the cooking outdoors and onto the braai

INGREDIENTS

• 1 large fresh pineapple, peeled and sliced
• 45ml brown sugar
• 20g butter
• seeds scraped from ½ vanilla pod
• 60ml honey
• 45ml rum (optional)

TO SERVE:

• 30g coconut shavings, toasted
• 40g raw pistachio nuts, roughly chopped
• good-quality vanilla ice cream

METHOD

1. Sprinkle both sides of the pineapple with the sugar.
2. Grill the pineapple on a hot braai or in a grill pan over a high heat, for 1–2 minutes per side.
3. Melt the butter in a frying pan, add the grilled pineapple, vanilla seeds, honey and rum (if using) and bring to the boil. Remove from the heat.
4. Divide the pineapple among serving plates and drizzle the pan juices over the top.
5. Garnish with the coconut shavings and pistachio nuts and serve with a scoop of vanilla ice cream.

(Serves 4 )