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RECIPE: caramel rum pineapple skewers

dessert

This four-ingredient, super simple grilled pineapple dessert recipe epitomises summer: juicy, ripe pineapple gets bathed in a caramel rum sauce, barbecued then served with more sauce & of course some coconut ice cream.

All that’s left for you to do is put your feet up & enjoy.

One incredible grilled pineapple dessert for next to no effort. That was easy wasn’t it.

If you liked this week’s dessert, why not try out last week’s recipe for your main.

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WRITTEN By:
Lovoni Walker

Cooking up a storm for 25 years. A bit of a gypsy, I currently live in a sleepy little town in Indiana, USA with my American husband & our Mexican hairless dog, Finn.

READ MORE BY Lovoni Walker

Preparation Time10 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves4-6

LevelEasy


ingredients

1 ripe pineapple

12 x 23cm (approximately) skewers

397g tin dulce de leche (I used Nestle)

60ml spiced rum

3 tbsp butter coconut pineapple ice cream, to serve (I used Haagen Dazs)

1.

Trim & peel pineapple. Cut lengthways into quarters; remove core. Cut each quarter lengthways into thirds. Carefully insert a skewer lengthways into each piece.

2.

In a small pan, combine dulce de leche, rum & butter. Stir over medium heat until mixture is runny. Simmer, stirring about 2 minutes to cook off the alcohol. Pour half the sauce into a serving jug & set aside

3.

Light the barbecue. Barbecue the pineapple over medium-high heat for 4 to 5 minutes on each side, brushing with caramel sauce, until pineapple is cooked and grill marks appear. Transfer to a platter or serving plates. Drizzle with reserved caramel mixture*. Serve with ice cream.

*If the sauce is too thick, stir in a tablespoon of warm water.

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