Recipes feature in Black Dog Cottage Cookbook by Adie McClelland, published by Phantom House.
The pineapple caramelises and is utterly delicious. Serve with lashings of lightly wrapped cream, some softly whipped goat’s curd or yoghurt.
1 large pineapple
4 tbsp honey
Peel the pineapple and cut into wedges 1 inch thick. Melt the butter, stir in the honey and pour over the pineapple. Marinate for at least 1 hour.
Remove the pineapple from the marinade, reserving the marinade. Place pineapple on an oiled grill over a medium low heat. Cook until golden, turning and brushing with the reserved marinade.
Suggested wines to complement this recipe
Vavasour Clifford Bay 2008
Villa Maria Private Bin 2009