Caramelised pineap­ple skew­ers with rum driz­zle

Living Etc - - ENTERTAINING / ETC -

Makes 8

* 240g ic­ing sugar, sifted * 2 ta­ble­spoons white rum * 1 ta­ble­spoon lemon juice

* 1 x 1kg pineap­ple, trimmed and peeled * 220g white sugar To make the rum driz­zle, place the ic­ing sugar in a bowl. Add the rum and lemon juice and whisk un­til smooth. Cover with cling film and set aside.

Pre­heat a grill pan or barbecue over a medium heat. Cut the pineap­ple into 8 pieces and thread each piece on to a wooden skewer.

Place the white sugar on a tray and press the cut sides of the pineap­ple into the sugar. Cook for 2 min­utes on each side, or un­til golden and caramelised. Top with the rum driz­zle to serve.

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