GRILLED PINEAPPLE RECIPE
Serves 6
- 500 ml (2 cups) Leopard’s Leap Sauvignon Blanc
- 45 ml (3 tbsp) brown sugar
- 250 g butter, cubed
- 80 ml (1/3 cup) brown sugar
- Zest of 3 limes
- 1 big pineapple, cut into 12 wedges
- Fresh mint leaves for serving
Prepare a fire providing enough medium to hot coals.
- Place wine and 45 ml sugar in a saucepan and reduce to a syrupy consistency. Cool slightly. Place the butter, sugar, lime zest and syrup in a food processor and process until everything comes together.
- Cut slices into the pineapple wedges and stuff with the butter. Place over coals and braai for 15 – 20 minutes and coat regularly with extra butter. Serve with extra limes and fresh mint.
Serves 6
- 500 ml (2 cups) Leopard’s Leap Sauvignon Blanc
- 45 ml (3 tbsp) brown sugar
- 250 g butter, cubed
- 80 ml (1/3 cup) brown sugar
- Zest of 3 limes
- 1 big pineapple, cut into 12 wedges
- Fresh mint leaves for serving
Prepare a fire providing enough medium to hot coals.
- Place wine and 45 ml sugar in a saucepan and reduce to a syrupy consistency. Cool slightly. Place the butter, sugar, lime zest and syrup in a food processor and process until everything comes together.
- Cut slices into the pineapple wedges and stuff with the butter. Place over coals and braai for 15 – 20 minutes and coat regularly with extra butter. Serve with extra limes and fresh mint.