Charred BBQ Pineapple

photo credit: The Telegraph

Serves four, or eight if serving with ice cream

INGREDIENTS

• 1 pineapple

• Leaves from a small bunch of fresh mint

• 4 tbsp Tapped Red Pepper Infused Maple Syrup (cinnamon infused is also good!)

DIRECTIONS

1. Cut the top and bottom off the pineapple and then slice off the peel in long strips, cutting from top to bottom. Little whiskered dimples will remain on the buttercup-yellow flesh, which are fine to leave, but if you have time you can cut them out.

2. Chop or shred half of the mint leaves.

3. Cut the pineapple in half from top to bottom and into eight wedges.

4. Mix together the maple syrup and shredded mint, and spread this over both sides of the wedges.

5. Cook the pineapple on the barbecue until nicely striped deep brown, turning the wedges over once. Serve scattered with the remaining mint leaves and any juices that have accumulated in the dish poured over, and with ice cream, if you like.

(adapted from the Telegraph)