PINEAPPLE WITH MINT SUGAR

Preheat the barbecue. Peel the pineapple and slice horizontally into 2-cm/ 3/4-inch rings. Cut the rings in half to make semi-circles and remove the core. Mix the melted butter and two tablespoons of the sugar in a shallow dish. Add the pineapple, turning to coat and taking care not to break the semi-circles.

Preparing a mortar and pestle, crush the mint with the remaining sugar and set aside.

Arrange the pineapple in a hinged wire grill basket, reserving the buttery juices. Cook for 3-4 minutes over medium-hot coals, brushing with the juices. Turn and cook for a further 3-4 minutes,
brushing, until slightly charred.

Arrange in a warmed dish, sprinkle with the mint sugar and serve immediately.

SERVES 4-6

1 ripe pineapple
60 g/2 1/2 oz unsalted butter, melted
4 tbsp demerara sugar
2 tbsp chopped fresh mint