cream Archives

Fish recipes

Gooseberry cream vanilla sponge trifle with singed meringue caps

2 minutes

Afternoon tea

White chocolate cardamom and orange layered cake with white chocolate ganache

1 hour

Berry recipes

Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

10 - 15 minutes

Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 - 15 minutes

Ingredients

2 pineapples, peeled and each cut into 6 wedges
50 g treacle sugar
2 limes, juiced
Rum-and-raisin ice cream, for serving
4 granadillas
100 g toasted coconut flakes

For the crumble:

75 g butter
175 g flour
75 g sugar

For the butterscotch sauce:

2/3 cup cream
155 g brown sugar
50 g butter, cubed

Method

Preheat the oven to 180°C. Sprinkle the pineapple pieces with the sugar and lime juice. Grill on the braai until caramelised and soft.

Scatter the crumble on a serving dish, squeeze the granadilla pulp over the crumbs and top with the pineapple pieces. Add a few scoops of ice cream, drizzle with the butterscotch sauce and scatter with the coconut flakes.

To make the crumble, rub the butter into the flour until the mixture resembles breadcrumbs, then stir in the sugar. Spread the crumbs on a baking tray and bake for 10 to 15 minutes until golden brown.

To make the butterscotch sauce, heat the cream, sugar and butter in a saucepan over a medium heat for 5 minutes. Increase the heat and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often, until the mixture thickens slightly.

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Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

Ingredients

Method