Thursday, June 26, 2008


My husband loves being 'BBQ Man' on Saturday evenings in the summer and last weekend he knew from that the weather forecast was for rain and gale force winds, but he still insisted the weather would turn out OK.

We go through this nearly every weekend in the summer and then the planned outdoor BBQ ends up being cooked indoors. Although, to be fair, we have had a handful of BBQ's so far this year.

Last year he put his foul weather gear on, put the garden parasol up and proceeded to BBQ!!! How's that for sheer determination. I have to admit though we did have visitors, and he thought he would put on a 'bit of a show'.

The pineapple cooked really well on the grill pan! The sauce was delicious and not too rich. The pineapple was a little difficult to eat, and I think after cooking, the pineapple should be cut across the width down to the skin, then you won't have to fight with it so much!

Delia Smith has a wonderful recipe for coconut ice cream which would go very well with the pineapple.


ISBN 1841728233 - Page 192

Serves: 6

For the rum butter sauce:

100g soft brown sugar, 100g unsalted butter, 100ml dark rum, 1 medium pineapple with leafy top if possible, cut length ways into wedges and core removed.

1. Put the sugar, butter and rum in a small saucepan and heat until the sugar dissolves.
2. Brush a little of the mixture over the pineapple wedges, then cook them on a preheated barbecue or on a stove-top grill pan for 2 minutes on each side until charred and tender.
3. Serve with ice cream and remaining rum sauce.

No comments:

Post a Comment