34 Mayfair’s Head Chef, Harvey Ayliffe, has created a chargrilled spicy pineapple that offers a deliciously fruity dessert with an added rum kick.
For the pineapple:
A tub of clotted cream or a litre of good quality rum
Raisin ice cream to serve
For the sauce:
70ml dark rum
35g sugar (of your choice)
1 tsp mild or hot chilli flakes, depending on preference
1 Remove the skin and core from the pineapple and cut vertically into 8 wedges. Mix the rum, sugar and chilli flakes together in a large bowl and add the wedges to marinate.
2 Cover with Clingfilm and leave for at least an hour before cooking. We envisage you doing the pineapple at the end of your barbecue, when all the meat or fish has been cooled. Therefore, we advise you to wipe down the barbecue grill before you start cooking the pineapple.
3 Put the wedges onto the grill and cook until they are nicely charred and beginning to soften. Retain the marinade for when they’re cooked.
4 When cooked, put the pineapple pieces into a serving dish and pour over the remaining marinade. Serve with clotted cream or rum & raisin ice cream.
Recipe courtesy of Harvey Ayliffe for 34 Mayfair