Spiced grilled pineapple with maple sesame brittle served on a plate

Spiced grilled pineapple with maple sesame brittle

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(1 ratings)

Prep: 15 mins Cook: 20 mins plus cooling and 30 mins marinating

Easy

Serves 4

Make this delicious dessert the next time you have a barbecue. After the coals have died down a little, char some pineapple and serve with our brilliant brittle

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal486
  • fat30g
  • saturates14g
  • carbs50g
  • sugars48g
  • fibre3g
  • protein3g
  • salt1.1g
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Ingredients

  • 2 limes, zested and juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • pinch ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • pinch mixed spice
  • 3 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 1 medium ripe pineapple
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • vegetable oil, for grilling
  • small handful Thai basil or mint leaves and thick Greek yogurt or frozen yogurt, to serve

For the brittle

  • 25g maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 100g caster sugar
  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g sesame seeds
  • ½ tsp sea salt flakes

Method

  1. To make the brittle, line a heavy baking tray with parchment, and put the maple syrup, sugar, butter and 25ml water in a heavy-based saucepan. Stir until the sugar has melted, then leave to bubble on a medium heat for 15 mins or until dark golden brown. Stir in the sesame seeds and sea salt flakes, and stir briefly before pouring onto the lined tray. Working carefully so you don’t touch the sugar and burn yourself, spread out into a thin layer. Leave to cool and harden.

  2. Mix the lime juice and most of the lime zest with the ground ginger, mixed spice and maple syrup. Top and tail the pineapple, cut away the skin and any black marks from the flesh, then cut into 1cm slices. Toss with the lime and maple mix, then leave for at least 30 mins to marinate.

  3. Wait until the embers are low on a barbecue (the ideal time is after you’ve cooked a main) or heat a griddle pan to hot. Lightly oil the grill bars or griddle pan to prevent the fruit from sticking, and grill the pineapple for 1-2 mins on each side until golden and lightly charred. Cut into bite-sized shards, then transfer to a platter while you cook the rest.

  4. Finely slice the larger basil or mint leaves and keep the smaller leaves whole. Bash the brittle into pieces, and serve scattered over the charred pineapple with the herbs and a drizzle of the marinade. Scatter the remaining lime zest over the yogurt or frozen yogurt and serve on the side.

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