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grilled fresh pineapple spear kebobs with a chocolate malibu sauce, fresh assorted berries and vanilla gelato
Ingredients
1 pineapple, cut in long spears
skewers, soak in water
ΒΌ cup Demerara sugar
Sauce
250 gr. Lindt milk chocolate
125 ml. Whipping cream
125 ml. Malibu liqueur
Method
- Soak skewers for 30 minutes to prevent burning
- Preheat grill top or bbq. Season with canola oil to prevent sticking
- Prepare pineapple skewers, sprinkle Demerara sugar over
- Grill both sides; skewers will caramelize and should be a golden colour
- Meanwhile prepare dipping sauce; simply place ingredients in a sauce pan and whisk to high heat.
- Place sauce in individual sauce boats.
Serves 4-6.
Recipes created by Executive Chef Frank Abbinante
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