Preparation: 3 min
Cooking: 8 min
Serves : 4 people
Ingredients:
1 ripe Victoria pineapple
7cl rum
20g white cane sugar
A few sprigs of mint
Accessories:
Preparation:
1. Turn on your Kokko and reach an oven temperature of 280°C.
2. Peel the pineapple and cut into large, irregular pieces. Thread the pieces onto skewers and add half the rum, sugar and whole mint leaves. Marinate for 1 hour in a cool place.
3. Turn up the heat on the ½ baking tray and cook the skewers for 4 minutes on each side. Victoria pineapple is very sweet, so don't caramelise them too much. Finish by pouring the remaining rum over the ½ sheet pan to flambé the skewers. Serve immediately with a quenelle of mojito sorbet.
