Grills that will thrill! Grilled sundae of tropical fruit ice cream

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Grills that will thrill! Grilled sundae of tropical fruit ice cream

Fire up the barbecue or grill for these crowd-pleasing recipes packed with spicy spring flavors.

This glorious grilled tropical fruit sundae is best served with a little coconut shavings

For 4 persons

  • 4 tablespoons of light muscovado sugar
  • 400 ml of rum
  • ½ a small pineapple, peeled, cored and cut into rings
  • 1 small ripe mango, cut into 2 ‘cheeks’ on either side of the stone
  • 8 scoops of coconut or vanilla ice cream

To serve

  • Roasted coconut shavings (optional)

Put the sugar and rum in a small saucepan. Bring to a boil over a very low heat and regularly rotating pan. Simmer for a few minutes and let cool. Preheat a grill or barbecue.

Place the pineapple rings and mango cheeks in a bowl and grill or barbecue until soft and slightly charred. Transfer to a plate, cut into bite-sized pieces and drizzle with the rum syrup.

Prepare 4 sundae or other tall glasses. Put some pineapple and mango cubes on the bottom of each, add a scoop of ice cream, more fruit, another scoop of ice and a drizzle of rum syrup. Finish with a little coconut shavings, if using, and serve immediately.

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