This is the perfect end to a barbecue — where the pineapple fingers can be grilled over still-hot embers. It's light and cleansing, and the House Blend gives it a wonderful fruity kick. An easy way to elevate a pud into something really special.
400g pineapple fingers (or whole pineapple, prepared)
20 mint leaves, washed and picked (+ sprigs, to garnish)
2tbsp granulated sugar
2tsp House Blend
Crème fraîche or sour cream
Line up the pineapple fingers in a griddle pan, or on a grill over barbecue embers.
Meanwhile, make the mint sugar by grinding the mint leaves and sugar in a pestle and mortar.
Once the pineapple has cooked for 2-3 minutes on each side — long enough to emboss charred lines — arrange them on a plate. Garnish with the mint sugar, House Blend and serve with a dollop of crème fraîche.