One of the juiciest of fruits, sweet-and-sour pineapple stars in this summer-ready dessert that, topped with a rum-infused caramel sauce, will transport you to the tropics.
- Prep time 25 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Rum Caramel Sauce:
Pineapple:
Method
Rum Caramel Sauce: In saucepan, cook sugar and 3 tbsp water over medium heat, stirring occasionally, until sugar is dissolved, about 3 minutes. Without stirring but brushing down side of pan with pastry brush dipped in cold water, cook until amber in colour, 10 to 12 minutes.
Standing back and averting face, whisk in cream and salt; bring to boil. Cook, whisking, until slightly thickened, about 1 minute. Whisk in rum; remove from heat. Whisk in butter; scrape into bowl. Let stand until thickened, about 30 minutes.
Pineapple: Meanwhile, preheat barbecue to medium heat (about 350°F); grease grill. Place pineapple on grill; cook, uncovered, flipping once, until grill marked on both sides, 4 to 5 minutes. Transfer to serving platter; let cool slightly. Top with yogurt, hazelnuts and coconut chips (if using); drizzle with Rum Caramel Sauce. Garnish with mint (if using).
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 64 mg
- Sugars 22 g
- Protein 8 g
- Calories 211
- Total fat 8 g
- Potassium 304 mg
- Cholesterol 16 mg
- Saturated fat 3 g
- Total carbohydrate 28 g
%RDI
- Iron 5
- Folate 6
- Calcium 9
- Vitamin A 4
- Vitamin C 36
