Roast Pineapple with Butterscotch Sauce

Instructions

1. Pre heat Webber barbecue to 200degrees. Peel the pineapple and cut off top and bottom.
2. Put pistachio nuts, zest, brown sugar in a mortar and grind until smooth. Place lime juice, mint leaves and ingredients from the mortar on a plate and mix until combined.
3. Place pineapple on trivet on top of convection tray and cook for 20 minutes in a hooded barbecue. (Webber)
4. To make butterscotch sauce. Cook caster sugar over medium heat in a saucepan for 5 minutes until brown. Stir in cream, butter and dark spiced rum. Simmer, stir until smooth.
5. Using the flat plate on the barbecue, caramelize the pineapple on each side. Remove from hot plate and roll on plate to coat with pistachio nut and zests.
6. Place on serving plate pouring over remaining zests. Slice pineapple into wedges and drizzle with caramel sauce.

• Servings : 6
• Recipe Type : All, Sweets