Beens as it is National BBQ week here is a great dessert recipe cooked on the BBQ! Most people forget that barbecued desserts can be just as good as the mains! This marinated pineapple is soaked in rum, spices and mint and then charred on the BBQ until sticky! Served with a light and refreshing ginger frozen yoghurt and the left over marinade, which is reduced to a sticky syrup to drizzle over…. no one wastes good rum ever! If you don’t like frozen yoghurt, Haagen Das do an AMAZING salted caramel ice cream…. you can thank me later!

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Serves 3-4

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Ingredients:

1 very ripe pineapple, top and bottom removed, tough skin removed and tough “eyelets” cut out

1 cup of spiced rum

4tbsp dark brown sugar (or a sweetener syrup if diabetic)

1tbsp vanilla paste

2sprigs of fresh mint

1tsp freshly milled peppercorns (optional but delicious)

Pinch of salt

Ginger Yoghurt:

500g greek yoghurt

4htbsp sweetener

4 balls of stem ginger (no syrup), finely diced

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Method:

Mix the yoghurt, sweetener and diced stem ginger and place in a container in freezer and freeze for 6 hours or overnight.

Place the prepared pineapple and all the other ingredients in a zip lock bag and leave to marinade overnight.

Drain the rum syrup off into a small sauce pan and bring to the boil until thickened and has a syrup consistency, around 5 minutes.

Remove frozen yoghurt from freezer and let stand for 10minutes. Blend until smooth and place back into the freezer. This will give it a smoother consistency with less ice crystals.

After you have cooked your mains on your bbq, give it a quick scrap/brush down to remove any bits left from earlier, place pineapple on and cook on one side for 5-8minuted until lightly charred, turn over and cook for a further 5-8 minutes.

Served with scoops of the frozen yoghurt and drizzle over the reduced syrup and garnish with extra mint if you like.

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