Recipe

Mint syrup with grilled pineapple

A fresh and fruity pineapple dessert thats perfect for summer.

  • 30 mins cooking
  • Serves 8
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Ingredients

  • ½ cup (110g) caster (superfine) sugar
  • ½ cup (125ml) water
  • 1½ cups firmly packed fresh round-leaf mint leaves
  • 1 cup (50g) coconut flakes
  • 1 medium yellow-fleshed pineapple (1.25kg), cut crossways into 1.5cm thick slices
  • 1 litre (4 cups) vanilla or passionfruit frozen yoghurt
  • ¼ cup small fresh round-leaf mint leaves, extra

Method

  • 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.

Notes

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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