Fresh buffalo mozzarella with tomato dipIt's not hard to make your mouth water when contemplating making this dip-cum-fondue.Grilled pineapple with coconut ice-cream
by Jo Pearson | Cuisine issue #150
Photo by Kieran Scott Serves: 6Other seasonal fruit, such as peaches, plums or mangoes can be used instead of pineapple
2 ripe gold pineapples
3 tablespoons vanilla bean sugar
1 litre coconut ice-cream
1 fresh pomegranate, seeds removed
Preheat the barbecue to hot. Peel the pineapple and cut into 5mm slices. Sprinkle the sugar over the slices
and stand for 15 minutes or until the sugar has dissolved.
Barbecue the pineapple for 3 minutes each side or until caramelised. Allow to cool slightly then serve with the ice-cream, topped with the pomegranate seeds.
Wine Sweet riesling.
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