Grilled Pineapple With Basil And Mint - cooking recipe

Ingredients

1 medium pineapple
2 tablespoons brown sugar
2 tablespoons unsalted butter, softened
1 tablespoon dark rum
5 fresh mint leaves, finely sliced
10 fresh basil leaves, finely sliced
vanilla ice cream, to serve

Preparation

Cut the tops off the pineapples and set aside some of the leaves for garnishing later. Carefully peel of the skin with a serrated knife and cut off the bottoms. Slice into 4, 1 inch thick circles, then with an apple corer, remove the core of each round of pineapple.
Together place the brown sugar, butter, mint, basil into a small saucepan and melt together. Bring to the boil for 1-3 minutes or until syrupy then set aside.
Heat a griddle until it gets so hot it begins to smoke. With a pastry brush, brush a thin layer of the sauce onto each piece of pineapple and griddle in 2 batches for 4-5 mins on each side or until the pineapple rings are slightly charred.
Serve 2 rings per person with a drizzle of the hot sauce and a scoop of vanilla ice cream.