PINEAPPLE WEDGES WITH RUM BUTTER GLAZE

INGREDIENTS:

1 MEDIUM PINEAPPLE

2 TABLESPOONS DARK BROWN SUGAR

3 TEASPOON GROUND GINGER

4 TABLESPOONS MELTED BUTTER

2 TABLESPOONS RUM EXTRACT

SERVES 4

1) WITH A LARGE, SHARP KNIFE, CUT THR PINEAPPLE LENGTHWISE INTO

4 WEDGES. CUT OUT AND DISCARD THE CENTRAL CORE.

2) CUT BETWEEN THE FLESH AND SKIN, TO RELEASE THE SKIN, BUT LEAVE THE FLESH IN PLACE. SLICE THE FLESH ACROSS AND LENGTHWISE TO MAKE THICK CHUNKS.

3) SOAK 4 BAMBOO SKEWERS IN WATER FOR 15 MINUTES TO PREVENT THEM FROM SCORCHING ON THE GRILL. PUSH A SKEWER THROUGH EACH WEDGE, INTO THE STALK, TO HOLD THE CHUNKS IN PLACE.

4) MIX TOGETHER THE SUGAR,GINGER, BUTTER AND RUM EXTRACT AND BRUSH OVER THE PINEAPPLE. COOK THE WEDGES ON THE GRILL FOR 4 MINUTES; POUR THE REMAINING GLAZE OVER THE TOP AND SERVE.

COOK’ TIP

FOR AN EASIER VERSION, SIMPLY REMOVE THE SKIN AND THEN CUT THE WHOLE PINEAPPLE INTO THICK SLICES AND COOK AS DIRECTED.