Skewers make for easy cooking and eating. This simple dessert is fresh and a perfect way to finish a meal. If you don’t have metal skewers soak bamboo ones in water for 30 minutes before threading to ensure they don’t burn. I usually splash a bit of Cointreau over the cooked skewers and dollop the crème fraiche on top to serve.
Ingredients
| 1 | Pineapple, peeled, core removed (Main) |
| 200 g | Creme fraiche |
| 1 Tbsp | Honey, or rice syrup |
| 1 Tbsp | Chopped mint |
| 1 Tbsp | Chopped basil |
| ½ | Lemons, zest of |
| 1 sprinkle | Demerara sugar |
| 1 splash | Cointreau, or another liqueur of your choice |
| 1 drizzle | Honey, extra, optional |
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Directions
- Cut pineapple into even-sized chunks. Thread 3 or 4 pieces on each skewer.
- Place creme fraiche, honey, mint, basil and zest in a small bowl and stir well.
- Preheat a barbecue plate to medium heat. Sprinkle skewers with sugar. Barbecue for 2 minutes each side until golden.
- Serve warm with a splash of your favourite liqueur and extra honey if using. Dollop over the creme fraiche.
