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Hot pineapple on lemon grass skewers
- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- 4
Spiked with ginger and fresh fruity flavours, this summery dessert from Richard Phillips, looks as good as it tastes
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Ingredients
- 250ml orange juice
- 1 pineapple, cut into 3cm cubes
- 4 stalks Lemon grass
- knob Butter
- 1 tbsp ground Ginger
- 1 tbsp caster sugar
- 1 vanilla pod, (split and seeds removed)
For the lime cream
- 150ml Crème fraîche
- 1 lime, zest and juice
- sprig Mint, for decoration
Method
1. Boil the orange juice and reduce down to 50ml. Leave on one side2. Skewer the cubed pineapple onto the lemongrass sticks.
3. Melt the butter in a non-stick frying pan. Once it begins to foam, add the pineapple kebabs. Colour on all sides, turning frequently.
4. Sprinkle in the ground ginger and caster sugar, followed by the vanilla seeds (keeping back the pod for decoration).
5. Add the reduced orange juice and simmer for about 5 minutes, until the pineapple is soft in the centre but still keeps its shape.
6. Mix the crème fraiche with the lime juice and zest. In the centre of a plate stack the pineapple kebabs, drizzle over the sauce, and place a spoonful of lime-flavoured crème fraiche over the top. Garnish with the vanilla pod and a sprig of mint.
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