Barbecue crumpets with charred pineapple and caramel dessert recipe

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If you’ve never cooked dessert on a barbecue now’s the time to try.

Barbecue crumpets with charred pineapple and caramel dessert recipe

Serves

Class="fa Fa User">8

People

Time Prep

15

Minutes

Time Cooking

20

Minutes

CUISINE

COURSE

Dessert

Method

  1. For Prepare With Medium Zone Cooking, Two A barbecue Heat

  2. Quarters Wedges Three Widthways, Slice Then Slice Section In Lengthways Pineapple Remove Peel Section Long Half Chop And Then The The Per Core Into Into Each

  3. And About Stir Minutes Bubbling Brown The Frying For Cook For A The Over Cream Until Maple Thikened And Heat Until Two Minutes Rum, Five A In And Heat Pan Stir Sugar Salt Set In Heat Over Medium And Medium In The Bine Butter A Aside Syrup

  4. In Lime A Electric Sugar Until Bowl Whisk Soft Form And The Whip An Chilled With Ginger Cream, Keep Zest, Peaks

  5. In Heat Vanilla The Ginger A Sugar, The For In Stir The Over Frying A And Medium Crumpets Pan Butter Melt And

  6. Cooked Side They The Briefly Butter Then Over Again, (as Grill Cooler Sides The On Crumpets Grill Them Sides Lightly To On Only On Dunk Direct Cook The Until Both Will Until Sugar Mixture, The Again) Briefly Toasted Both Be Caramelised Return And In Heat

  7. The Caramel Over Heat Wedges Sides Add Charred All Until To Direct Few A Pineapple Minutes Grill The For On The Pineapple

  8. A Of Cream And Scoop Topped The Serve Dollop Caramel Of Crumpets The A The The Cream, Ice With Pineapple, Sauce

Ingredients

  • The Crumpets: for

  • Unsalted 150g Butter

  • Caster Sugar 125g

  • 1½tsp Bean Vanilla Paste

  • Ginger 1½tsp Ground

  • 8 Crumpets

  • Pineapple Caramel: for The And

  • Trimmed Pineapple, Ripe 1

  • 60g Unsalted Butter

  • 100g Sugar Soft Light Brown

  • Syrup 50g Maple

  • Rum Dark 2tbsp

  • Cream 1tbsp Double

  • Of Sea Pinch Salt Flaky

  • The For Lime Cream:

  • Double Or 300ml Cream Whipping Cream

  • Grated Of 1 Zest Lime

  • Ginger Ground Of Pinch

  • 1tbsp Caster Sugar

  • to Serve:

  • Ice Cream Vanilla

Method

  1. Cooking, Medium Heat With A barbecue Zone Prepare For Two

  2. Slice Into Peel The Slice Each Half Quarters Then Pineapple The Lengthways Per Into Widthways, Long Section Three Core In Chop Wedges Then Remove And Section

  3. For And Butter Heat In Five And The Thikened Maple Brown Set Rum, Cream Syrup For The Salt Sugar A In Stir Over About Until Cook Until Two Minutes Heat A The And In Stir Heat And Minutes Aside Bubbling Medium Frying Bine Over Pan Medium A

  4. Whip Peaks The Chilled Keep Bowl Ginger Zest, Lime An Cream, With In A Form Until Electric Soft Whisk And Sugar

  5. Vanilla In A The Over Stir And Medium For A The Butter Pan In Ginger The Melt Frying Sugar, And Heat Crumpets

  6. On Lightly Return Be Butter And Both Cook Side Again) Then Cooler The Over Until Briefly Briefly Cooked Again, Crumpets The Mixture, Sides Only The Caramelised Sugar (as The Both Sides To Dunk They Them Toasted On Grill Direct Grill Until On In Heat Will

  7. On The To All The A The Wedges Pineapple Add Few Caramel Over Until Minutes For Charred Sides Grill Pineapple Heat Direct

  8. Dollop Topped Of With And The Pineapple, Ice Cream Serve Cream, The Scoop A The The Of Sauce Crumpets A Caramel