Griddled pineapple with toasted honey & ginger cream
Griddle the pineapple for this dessert on the barbecue if you’re hosting outdoors. Serve with our honey & ginger cream for the perfect end to a summer menu
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 363
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fat 17g
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saturates 10g
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carbs 48g
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sugars 0g
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fibre 4g
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protein 2g
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salt 0.04g
Ingredients
- 1 large pineapple , peeled and cut into wedges
- 50g demerara sugar
- large handful of mint (around 50 leaves), roughly chopped, plus extra leaves to garnish
- 3 tbsp honey
- 20g ginger , finely grated
- 125g double cream
Method
Heat a griddle pan on a medium heat and add the pineapple wedges, turning regularly, until juicy with char lines, around 5-6 mins on each side. Or do this on the barbecue.
While the pineapple cooks, put the sugar and chopped mint in a bowl and lightly bash using the end of a rolling pin until combined. Tip onto a plate.
Pour the honey into a small saucepan and put on a medium heat. Allow to melt gently, then stir in the ginger. Stirring all the while, cook for another 2-3 mins until darkened slightly, then pour into a large heatproof bowl and allow to cool for a few minutes.
Pour the cream onto the cooled honey and whip to soft peaks. Keep chilled until you’re ready to serve.
Once the pineapple is cooked, use tongs to dunk it straight into the sugar and mint. Transfer to serving plates or a platter and top with the cream. Garnish with the extra mint leaves.
