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Uyvuyvuy

J'y j'habite

Note Be careful with your caramel sauce pan height is sufficient, so that your mix does not overflow.Make sure you cut pieces of pineapple thick enough to withstand the grill.

Ingredients

Recipe for BBQ

For the pineapple

1 Unit(s)

Pineapple

2 Clove(s)

Madagascar vanilla

500 Ml

Water

600 Ml

Sugar

400 Ml

Vanilla ice cream

150 Gr

Brown sugar

For the sauce

125 Gr

Sugar

30 Gr

Salted butter

125 Ml

35% whipping cream

1 Pinch(es)

Maldon salt

Preparation time: 70 min

Preheat your BBQ at 0 °F

Preparation for the pineapple
Peel the pineapple, divide into quarters and remove the center height (too hard).Detailing pretty triangles and stitch on a wooden skewer or otherwise.Make a syrup with the sugar and water you boil with the vanilla pod you have scraped.In slightly warmer than room temperature, dip skewers for 1 hour syrup. Place in the refrigerator.Place skewers on the grill so beautifully mark the pineapple slices.
Preparation for the sauce
Melt the sugar in a dry pan. Add the butter to stop the cooking and mix well.Finish by gradually adding the cream, so that the mixture does not overflow.Add a pinch of salt Maldone.Refrigerate.
To serve
Place the plate pineapple skewer, sprinkle with brown sugar and place beside a ball of vanilla ice cream. Drizzle caramel sauce nicely skewer or ice, your choice.

Be careful with your caramel sauce pan height is sufficient, so that your mix does not overflow.Make sure you cut pieces of pineapple thick enough to withstand the grill.

Cooking schedule