BBQ crumpets with charred pineapple and caramel dessert recipe By Prudence Wade, PA “These crispy caramelised sugary-buttered crumpets remind me a little of a kouign-amann, which is a type of French pastry with massive amounts of glorious fat and sugar nestled within its folds,” says Helen Graves, author of BBQ Days, BBQ Nights. If you wanted to prep ahead, the caramel can be made 24 hours in advance – all you have to do is store it in an airtight container at room temperature until you’re ready to go.
For the lime cream:
300ml double cream or whipping cream
Grated zest of 1 lime
Pinch of ground ginger
1tbsp caster sugar
To serve:
Vanilla ice cream
Grilled crumpets with charred pineapple and rum and maple caramel
Ingredients:
(Makes 8)
For the crumpets:
150g unsalted butter
125g caster sugar
1½tsp vanilla bean paste
1½tsp ground ginger
8 crumpets
For the pineapple and caramel:
Method:
1 ripe pineapple, trimmed
1. Prepare a BBQ for two-zone cooking, with medium heat.
60g unsalted butter
2. Slice the pineapple into quarters lengthways then peel and remove the core. Chop each section in half widthways, then slice into three long wedges per section. 3. Combine the butter and brown sugar in a frying pan and heat for two minutes over a medium heat until bubbling. Stir in the maple syrup and cook over a medium heat for about five minutes until thickened.
100g soft light brown sugar
50g maple syrup
2tbsp dark rum
1tbsp double cream
Pinch of flaky sea salt
102 | mccarthyholden.co.uk
Made with FlippingBook - professional solution for displaying marketing and sales documents online