Pineapple and Butterscotch Sundaes

    A scoop of vanilla ice cream, barbecued pineapple and a sweet and creamy butterscotch sauce makes a wonderful dessert. Canned pineapple can be used when fresh pineapple isn't in season.

    3 people made this

    Serves: 12 

    • 6 tablespoons butter
    • 2 tablespoons white sugar
    • 1/4 teaspoon ground nutmeg
    • 2 fresh pineapples - peeled, cored, and cut into 6 spears
    • Butterscotch sauce
    • 115g butter
    • 145g brown sugar
    • 1/2 cup (125ml) thickened cream
    • 1 teaspoon vanilla extract
    • 1 pinch salt
    • 400g vanilla ice cream

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat a barbecue for medium heat, then lightly oil the grate.
    2. Heat 6 tablespoons butter, sugar and nutmeg in a pan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.
    3. Arrange pineapple on preheated barbecue and cover; cook until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.
    4. To make the butterscotch sauce: Melt 115g butter in another saucepan over medium heat. Stir in brown sugar and cream. Bring to the boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.

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