Caramelised Pineapple With Hot Chocolate Sauce
by Nigella. Featured in NIGELLA SUMMERIntroduction
There's no other way to put this: these are fruit kebabs. I know how this sounds, but that's not how they taste.
These skewer-threaded chunks of pineapple are sprinkled with sugar and blitzed on the barbecue or under the grill till that absurdly yellow, tropical-sunshine flesh is scorched a deep, golden brown. Just when you thought it couldn't get any better, there is more. You make a thick, dark coconut-rum-deepened chocolate sauce and dip the pineapple into it as you eat.
To make this less a Barbie-fest, however, you can forget the bamboo skewer element and simply sugar and grill pieces of pineapple and serve them up to be eaten relatively elegantly, with knife and fork, a jugful of hot chocolate sauce on the table alongside.
For US cup measures, use the toggle at the top of the ingredients list.
There's no other way to put this: these are fruit kebabs. I know how this sounds, but that's not how they taste.
These skewer-threaded chunks of pineapple are sprinkled with sugar and blitzed on the barbecue or under the grill till that absurdly yellow, tropical-sunshine flesh is scorched a deep, golden brown. Just when you thought it couldn't get any better, there is more. You make a thick, dark coconut-rum-deepened chocolate sauce and dip the pineapple into it as you eat.
To make this less a Barbie-fest, however, you can forget the bamboo skewer element and simply sugar and grill pieces of pineapple and serve them up to be eaten relatively elegantly, with knife and fork, a jugful of hot chocolate sauce on the table alongside.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6-8
For the Pineapple
- 1 ripe pineapple
- approx. 250 grams demerara sugar
For the Chocolate Sauce
- 200 grams dark chocolate (minimum 70% cocoa solids)
- 125 millilitres malibu
- 120 millilitres double cream
For the Pineapple
- 1 ripe pineapple
- 1⅓ cups turbinado sugar
For the Chocolate Sauce
- 7 ounces bittersweet chocolate (minimum 70% cocoa solids)
- ½ cup malibu
- ½ cup heavy cream
Method
You will need 14 bamboo skewers soaked in cold water to stop them catching fire in the heat of the barbecue or grill.
- Preheat the grill or barbecue. Cut the top and bottom off the pineapple and, working vertically, slice the skin off the fruit. Cut into quarters and then into about three pieces again lengthways so that you have wedges of pineapple. Cut out the woody core and thread the wedges on to the soaked bamboo skewers lengthways and arrange these in a shallow dish.
- Put the chocolate, broken up into pieces, into a thick-bottomed pan along with the Malibu and melt over a low heat. Then, stirring, pour in the cream, plus any juice that has gathered from the fruit. When the sauce is thick, smooth and hot, pour into a bowl with a ladle, or enough little bowls to give one per person.
- Lay the pineapple kebabs on a sheet of foil and either grill or barbecue the pineapple, thickly coating it with demerara sugar first, until it caramelises and scorches in the heat.
- Take off the barbecue and lay them on a large plate and let everyone take them as they want, dipping the pineapple skewers into the hot chocolate sauce as they eat.
You will need 14 bamboo skewers soaked in cold water to stop them catching fire in the heat of the barbecue or grill.
- Preheat the grill or barbecue. Cut the top and bottom off the pineapple and, working vertically, slice the skin off the fruit. Cut into quarters and then into about three pieces again lengthways so that you have wedges of pineapple. Cut out the woody core and thread the wedges on to the soaked bamboo skewers lengthways and arrange these in a shallow dish.
- Put the chocolate, broken up into pieces, into a thick-bottomed pan along with the Malibu and melt over a low heat. Then, stirring, pour in the cream, plus any juice that has gathered from the fruit. When the sauce is thick, smooth and hot, pour into a bowl with a ladle, or enough little bowls to give one per person.
- Lay the pineapple kebabs on a sheet of foil and either grill or barbecue the pineapple, thickly coating it with turbinado sugar first, until it caramelises and scorches in the heat.
- Take off the barbecue and lay them on a large plate and let everyone take them as they want, dipping the pineapple skewers into the hot chocolate sauce as they eat.
Additional Information
MAKE AHEAD / STORE:
The chocolate sauce will keep in the fridge for 3 days. Reheat gently in a saucepan over a low heat, stirring regularly, until smooth and liquid. It can also be frozen for up to 3 months. Thaw overnight in the fridge and heat as above.
MAKE AHEAD / STORE:
The chocolate sauce will keep in the fridge for 3 days. Reheat gently in a saucepan over a low heat, stirring regularly, until smooth and liquid. It can also be frozen for up to 3 months. Thaw overnight in the fridge and heat as above.
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What 2 Others have said
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Posted by Mumof-5 on 5th September 2014
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Posted by mkmkgirl on 23rd June 2014
Show more commentsI made this recipe a few years ago for my big kids but not adults (yes, with alcohol) and they loved it. There's nothing like fresh pineapple. Alcohol was reduced but added to the chocolate sauce - delicious.
This is a truly decadent recipe. I have made this over the last 10 years for different parties and guests, it ALWAYS gets rave reviews. The sweet pineapple, grilled,caramelized with the sugar on the grill, and the rich dark chocolate and coconut rum is almost too much to imagine. This dessert adds the touch of elegances at the end of a meal, that your guests will be talking about for years! Guaranteed.