- 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
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.