Roast Pineapple Ice Cream Sundae with Rum and Star Anise Syrup
Grilled pineapple, caramelised over the coals and simmered in a boozy rum and star anise syrup. Layered with salted caramel or coconut ice cream and fun toppings, it’s an indulgent barbecue sundae with real showstopper appeal.
Ingredients
1 pineapple, peeled, cored and quartered
300g brown sugar
100ml rum
4 star anise
1 tub salted caramel or coconut ice cream
OPTIONAL TOPPINGS
Squirty cream
Rafaello truffles
Caramel popcorn
Method
1. Preheat your Kamado Joe grill to 180°C for direct cooking.
2. Place the pineapple quarters directly onto the grill and cook for around 20 minutes, turning regularly, until deeply caramelised with lightly charred edges.
3. Transfer the grilled pineapple to a pan and add the brown sugar, rum and star anise. Return to the grill and cook for a further 20 minutes, allowing the sugar to melt into a glossy syrup. Remove the pineapple from the pan and cut into bite-sized chunks. Leave the syrup to cool slightly.
4. To serve, layer scoops of salted caramel or coconut ice cream with the roast pineapple and spoonfuls of the rum and star anise syrup. Finish with your choice of toppings such as squirty cream, Rafaello truffles or caramel popcorn.
More Recipes Ideas
Method
1. Preheat your Kamado Joe grill to 180°C for direct cooking.
2. Place the pineapple quarters directly onto the grill and cook for around 20 minutes, turning regularly, until deeply caramelised with lightly charred edges.
3. Transfer the grilled pineapple to a pan and add the brown sugar, rum and star anise. Return to the grill and cook for a further 20 minutes, allowing the sugar to melt into a glossy syrup. Remove the pineapple from the pan and cut into bite-sized chunks. Leave the syrup to cool slightly.
4. To serve, layer scoops of salted caramel or coconut ice cream with the roast pineapple and spoonfuls of the rum and star anise syrup. Finish with your choice of toppings such as squirty cream, Rafaello truffles or caramel popcorn.
