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Ember-baked pineapple with Van Der Hum

Recipe from: 9/1/2007 12:00:00 AM

Ingredients 5
Servings 6
Time 15


  • 2
    pineapples, peeled and quatered (leave the leaves on)
  • 15
    lemon juice
  • 100
    Van der Hum liqueur
  • 125
    brown sugar
  • double-thick cream


1. Drizzle the pineapples with the lemon juice and Van Der Hum, and sprinkle with brown sugar.
2. Once your meat is done, place the pineapple pieces on a clean grid and grill them over the cooled braai coals until the sugar starts to caramelise and the fruit becomes tender. Remove from the grid and top with a dollop of doublethick cream. Serve immediately.

Read more on: bake  |  grill  |  fruit

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