Mint syrup with grilled pineapple

A fresh and fruity pineapple dessert thats perfect for summer.



1.Preheat oven to 180°C.
2.Stir sugar and the water in a small saucepan, over medium heat, for 4 minutes or until sugar dissolves and syrup reduces slightly. Transfer to a small stainless steel bowl; freeze for 15 minutes to chill rapidly.
3.Meanwhile, place mint in a heatproof bowl, cover with boiling water; stand for 10 seconds. Drain, refresh under cold running water; squeeze to remove excess water.
4.Place coconut on an oven tray; bake, shaking the tray occasionally, for 3 minutes or until golden.
5.Preheat a large grill plate (or grill or barbecue) over medium-high heat. Cook pineapple, in two batches, for 2 minutes each side or until golden.
6.Process blanched mint and sugar syrup until finely chopped.
7.Divide grilled pineapple among plates; top with frozen yoghurt, drizzle with syrup. Serve sprinkled with coconut and extra mint.

Choose a yellow-fleshed pineapple, such as bethonga, for the best flavour. You could also use mango cheeks cut from four mangoes instead of the pineapple. Drizzle with passionfruit pulp, if you like


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