Serves: x
Preparation time: 5 minutes
Cook time: 8-10 minutes
Take your barbecue to a new level! Cinnamon infused butter to soak into fresh pineapple spears, caramelising to lock in that sweet, rich taste.
1)Place the butter, brown sugar, cinnamon, honey and vanilla into a bowl and mix until fully combined.
2)Tip out onto baking paper and roll into a cylinder & twist at the edges until tight. Then place in the fridge until firm.
3)Place a cast iron pan on the BBQ to heat for a few minutes.
4) Slice butter and add 3 knobs to the pan.
5)Gently add the pineapple spears into the pan and cook for 8/10 minutes until caramelised, turning every minute. Be careful not to let it burn.
6) Plate up and serve with ice-cream for a delicious sweet and fruity dessert.
7) You’ll need a cast iron pan to cook on your BBQ.
8) Alternatively, use a pan on your kitchen hob.
1 Pineapple cut into spears
250g Dromona Butter
100g brown sugar
2 tbsp cinnamon
2 tbsp honey
1 tsp vanilla extract
