Charred pineapple with bourbon caramel sauce

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How to make Charred pineapple with bourbon caramel sauce

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 0:30
  • Total Time : 0:50

Ingredients

  • 1 litre vanilla ice-cream
  • 50g sachet coconut milk powder
  • 1/2 cup caster sugar
  • 50g butter, softened
  • 1/4 cup thickened cream
  • 1 tablespoon bourbon whisky (optional)
  • 1 large pineapple
  • 1/4 cup fresh mint leaves
  • 1 tablespoon toasted coconut flakes

Method

  • Step 1 Place ice-cream in a bowl. Set aside for 10 minutes to soften (but not melt). Add milk powder. Stir to combine. Return to tub. Cover surface with plastic wrap, then lid. Freeze for 6 hours or until rm.
  • Step 2 Place sugar and 1/3 cup water in a saucepan over medium heat. Stir, without boiling, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 to 10 minutes or until dark golden. Remove from heat. Carefully add butter, stirring until melted. Add cream and whisky. Mix well. Set aside.
  • Step 3 Cut pineapple into 6 x 1cm-thick rounds. Using a 10cm round cutter, remove and discard skin from pineapple slices. Using a 3cm round cutter, remove and discard core from centre of pineapple slices. Place pineapple on a tray lined with paper towel. Pat slices dry with paper towel.
  • Step 4 Heat a greased barbecue grill on medium heat. Add pineapple. Brush with a little of the caramel sauce. Cook for 5 minutes or until pineapple starts to caramelise and char. Turn. Brush with a little more sauce. Cook for 5 minutes or until starting to char. Transfer to serving plates. Top with scoops of ice-cream and drizzle with remaining sauce. Sprinkle with mint leaves and toasted coconut. Serve immediately.

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