Looking for a nice dessert to prepare on the BBQ? This grilled mini pineapple is just what you need! The hard pineapple retains its bite and can cope with the heat. Tastes extra yummy served with a scoop of ice cream and caramel sauces!
Put the caster sugar and 4 tablespoons of water in a thick-based saucepan. Melt the sugar on a low heat. When the sugar crystals have dissolved, turn up the heat and allow the sugar mixture to caramelise to a nice, deep brown. Remove from the heat immediately. Add the butter and cream. Use caution as the hot liquid, butter, and cream may splatter! Stir to create a smooth sauce. Return to the heat if the sauce doesn’t become smooth. Add 1 small teaspoon of sea salt. Leave to cool to until use.
Heat a frying pan and toast the hazelnuts nuts over a medium heat for about 3 minutes until golden brown. Cool them on a plate. Roughly chop the nuts.
Slice the mini pineapple into 4 equal wedges. Leave the green crown intact. Grill them on the barbecue (or in the grill pan) until they are completely hot and have nice char marks. Turn them occasionally.
Serve the grilled pineapple with the caramel sauce and a scoop of vanilla ice cream. Sprinkle with the hazelnuts.
Variation tip: Use (un)salted peanuts instead of hazelnuts.
