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Grilled Pineapple with a brown sugar and 2012 Leopard’s Leap Sauvignon Blanc



Grilled
Pineapple with a brown sugar
and 2012 Leopard’s Leap Sauvignon
Blanc

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.

  1. Place wine and 45 ml sugar in a
    saucepan and reduce to syrupy consistency. Cool slightly. Place the butter,
    sugar, lime zest and syrup in a food processor and process until everything
    comes together.
  2. 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.

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