Barbecue crumpets with charred pineapple and caramel dessert recipe

Method

1. Prepare a barbecue for two-zone cooking, with medium heat.

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 thikened. Stir in the rum, cream and salt. Set aside.

4. Whip the cream, lime zest, ginger and sugar in a bowl with an electric whisk until soft peaks form. Keep chilled.

5. Melt the butter for the crumpets in a frying pan over a medium heat and stir in the sugar, vanilla and ginger.

6. Briefly grill the crumpets over direct heat on both sides until lightly toasted only (as they will be cooked again). Dunk them in the butter and sugar mixture, then return to the grill on the cooler side. Cook briefly again, until caramelised on both sides.

7. Grill the pineapple wedges for a few minutes over direct heat until charred on all sides. Add the pineapple to the caramel.

8. Serve the crumpets topped with a scoop of ice cream, the pineapple, the caramel sauce and a dollop of the cream.