Saturday, 21 May 2011

Grilled pineapple and butterscotch sauce

 More BBQ goodness.

1 fresh pineapple, peeled/cored/chunked, marinated overnight in the juice and zest of 2 limes, 1-2tbsp caster sugar (to taste), and a handful of chopped fresh mint.

Thread the chunks on skewers and grill, or just eat from the bowl. Delicious with butterscotch sauce - I used a recipe from which translates as:

225 g / 8 oz light muscovado sugar (lump free) (original said dark brown sugar, but I think this made it too treacly, whereas light brown will not overwhelm)
112 g / 4 oz unsalted butter
175 ml / 6 fl.oz double cream
1 tbsp vanilla extract
sea salt to taste (original = kosher salt)

In a heavy bottomed pan on a medium heat, melt the butter. Add the sugar and stir well - it will look like wet sand. Let the sugar melt and the "sand" mixture become more liquid, stirring to make sure no sugar gets left behind. Once it's liquid (it will still be slightly granular), pour in the cream and whisk well. Keep whisking occasionally as the mixture bubbles away for about 10 minutes. Pour into a heatproof but cool container and leave to come to room temperature, then stir in the vanilla and salt.
Goes well on the pineapple, but also other fruit, ice cream, biscuits, fingers, etc...

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