1 large fresh pineapple
caster or icing sugar for sprinkling
75g/3oz unsalted butter
75g/3oz demerara sugar
juice of %26frac12; lime
1 vanilla pod
2 tbsp dark rum
1 quantity coconut ice cream to serve
1. slice the lid and the bottom off the pineapple, sit it upright on the board and cut it into quarters. Remove the core from each quarter and then slice it across into 2.5cm/1in thick triangular slices.
2. Sprinkle both sides of each slice of pineapple with a little of the caster or icing sugar and barbecue over medium-hot coals for 5-6 minutes until lightly vehicleamelized.
3. meanwhile melt the butter in a small pan and add the demerara sugar and the lime juice.
4. Split the vanilla pod open with the tip of a knife and scrape out the seeds into the pan (the rest of the vanilla pod can be saved for another recipe). Add the rum, set it alight and place it to the side of the barbecue rack. Stir until it has melted and bubbled to form a smooth glaze.
5. As soon as the pineapple is cooked, remove it from the barbecue on to a plate, spoon over the rum butter glaze and serve at once with a scoop of coconut ice cream.
You can also make that desert using bananas. Barbecue the unpeeled bananas over medium-hot coals for about 10-15 minutes (depending on how ripe they are), turning them vehicleefully ejust now and then, until they are virtually black all over and tender. Lift them on to a plate and make a slit in the skin of each one. Pull rear the skin slightly, spoon in some rum butter glaze and serve straight away, sprinkle with a little ground cinnamon if you wish.
Orignal From: Strawberry Hill pineapple with rum butter glaze