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Grilled pineapple with ricotta and rum syrup

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In association with Camping Québec, Anarchie Culinaire hit the road for the summer holidays! During their grand tour, Bob le chef and his team pitched their tents in three Quebec regions and offered special cooking and camping #BLCLIVE videos on Facebook. Check them out!

Grilled pineapple with ricotta and rum syrup

“Here’s my recipe for grilled pineapple with ricotta and rum syrup that I cooked at Parc du Mont-Citadelle when I was there with Camping Québec last summer. #bobencamping No need to be complicated to make something fancy looking!” - Bob le Chef

Ingredients

Preparation time: 10 minutes

Cooking time: 6 minutes

 

Ingredients for 2 servings:

  • 6 pineapple slices
  • 250 ml (1 cup) ricotta cheese
  • 75 ml (5 Tbsp) pecans, toasted and chopped
  • 125 ml (½ cup) sugar
  • 125 ml (½ cup) rum
  • Fresh mint leaves (optional)

Method

  • In a bowl, stir together half the sugar with half the rum
  • Dip the pineapple slices in this mixture and cook for about 3 minutes on each side on a hot grill  
  • Place the remaining sugar and rum in a saucepan and bring to a boil
  • Arrange the grilled pineapple on a plate and garnish each slice with a spoonful of ricotta cheese and some syrup, pecans and mint leaves
  • Serve immediately
N.B. You can replace the ricotta cheese with ice cream 

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