Caramelised Rum Pineapple with French Toast
This recipe is brought to you from Bryant & May.
Ingredients
Serves 8
1 large sweet pineapple
Olive oil to brush
100g butter
Finely grated zest and juice of 1 lime
130g dark muscovado sugar
30g butter
30ml dark rum
150ml double cream
A pinch of flaky salt
3 large free-range eggs
75ml double cream
½ tsp ground cinnamon
4 thick slices of brioche (4cm thick)
4 scoops of coconut ice cream
A handful of toasted coconut flakes
A handful of pecan nuts, toasted
Method
1. To prepare the pineapple, stand it upright on a board and slice off the peel, removing the ‘eyes’, leaving the leafy tops attached. Quarter the pineapple lengthways into 4 long wedges.
2. For the nut-brown butter, heat the butter in a small cast-iron pan on the barbecue until it starts to turn nutty brown. Take off the heat and add the lime juice to stop the cooking and add flavour. Allow to cool a little, then stir in the lime zest and set aside for later.
3. Brush the pineapple wedges with a little olive oil and lay on the barbecue with the leaves overhanging the edge of the grid so they don’t burn; this will also make it easier to turn them. Cook for about 12 minutes, rotating the pineapple every 2–3 minutes and brushing it frequently with the nut-brown butter; this will help the pineapple caramelise as it cooks.
4. Meanwhile, for the salted rum caramel sauce, put all the ingredients into a small cast-iron pan on the barbecue. Bring to a simmer, stirring, and cook gently for 5 minutes or until lightly thickened.
5. Once the pineapple is nicely caramelised, lift it off the barbecue and place in a large bowl. Scatter over the coconut flakes and toasted pecans and rest for 5 minutes.
To serve, place a portion of pineapple on each plate, pour on some caramel sauce and a wedge of French toast (please see recipe below)
BBQ French toast
1. For the eggy bread, crack the eggs into a shallow bowl.
2. Add the cream and cinnamon and beat well with a fork to combine.
3. Dip each slice of brioche into the egg mixture very briefly to coat, then place on a tray and bring it over to the barbecue.
4. Achieve a medium to low heat.
5. Lightly oil the grid to avoid sticking, then add the eggy brioche slices.
6. Cook, turning every minute or so, for about 5 minutes until you get a lovely brown crust on both sides.
Then serve alongside the pineapple and a large scoop of vanilla ice cream
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Method
1. To prepare the pineapple, stand it upright on a board and slice off the peel, removing the ‘eyes’, leaving the leafy tops attached. Quarter the pineapple lengthways into 4 long wedges.
2. For the nut-brown butter, heat the butter in a small cast-iron pan on the barbecue until it starts to turn nutty brown. Take off the heat and add the lime juice to stop the cooking and add flavour. Allow to cool a little, then stir in the lime zest and set aside for later.
3. Brush the pineapple wedges with a little olive oil and lay on the barbecue with the leaves overhanging the edge of the grid so they don’t burn; this will also make it easier to turn them. Cook for about 12 minutes, rotating the pineapple every 2–3 minutes and brushing it frequently with the nut-brown butter; this will help the pineapple caramelise as it cooks.
4. Meanwhile, for the salted rum caramel sauce, put all the ingredients into a small cast-iron pan on the barbecue. Bring to a simmer, stirring, and cook gently for 5 minutes or until lightly thickened.
5. Once the pineapple is nicely caramelised, lift it off the barbecue and place in a large bowl. Scatter over the coconut flakes and toasted pecans and rest for 5 minutes.
To serve, place a portion of pineapple on each plate, pour on some caramel sauce and a wedge of French toast (please see recipe below)
BBQ French toast
1. For the eggy bread, crack the eggs into a shallow bowl.
2. Add the cream and cinnamon and beat well with a fork to combine.
3. Dip each slice of brioche into the egg mixture very briefly to coat, then place on a tray and bring it over to the barbecue.
4. Achieve a medium to low heat.
5. Lightly oil the grid to avoid sticking, then add the eggy brioche slices.
6. Cook, turning every minute or so, for about 5 minutes until you get a lovely brown crust on both sides.
Then serve alongside the pineapple and a large scoop of vanilla ice cream
