Pineapple In Lime Vanilla And Rum Syrup Recipes

Steps:

• Put the pineapple juice, rum, lime juice, Demerara Sugar Simple Syrup and 1 sprig rosemary in a mixing tin and lightly muddle the rosemary. Add ice, shake vigorously and strain into a glass over fresh ice. Garnish with the remaining rosemary sprig and a lime wedge.
• Combine the sugar and 1/2 cup water in a pot over medium-high heat and bring to a boil. Lower the heat to medium and simmer until the sugar dissolves. Let cool completely.

Steps:

• Gently heat the caster sugar, vanilla paste, lime juice and 50ml water in a pan until the sugar dissolves.
• Arrange the pineapple over a plate or platter. Drizzle over the syrup and set aside until ready to serve so the syrup can soak into the pineapple. Eat with vanilla or coconut ice cream, if you like.

Steps:

• Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
• Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
• Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don't burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.