Pineapple skewers

Babiche Martens

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

Directions

1. Cut pineapple into even-sized chunks. Thread 3 or 4 pieces on each skewer.
2. Place creme fraiche, honey, mint, basil and zest in a small bowl and stir well.
3. Preheat a barbecue plate to medium heat. Sprinkle skewers with sugar. Barbecue for 2 minutes each side until golden.
4. Serve warm with a splash of your favourite liqueur and extra honey if using. Dollop over the creme fraiche.