Here is an indulgent way to end a summer barbecue.
Serves: 4
Preparation: 15 minutes, plus 1hour, or overnight, marinating
Cooking: 8-10 minutes
Total: 25 minutes, plus marinating time
Ingredients
1 Grated zest of ½ lemon and juice of 1 lemon
3 tablespoons Cointreau or brandy
2 tablespoons honey or brown sugar
3 teaspoons bitters, such as Angostura, optional
1 pineapple, peeled and cored
250 g strawberries, hulled
1 ½ tablespoons icing sugar
To decorate: sifted icing sugar
Method
Stir together the lemon juice, liqueur and honey or sugar in a china or glass bowl, adding the bitters, if using.
Cut the pineapple into 2.5 cm cubes and add to the marinade, then add the strawberries. Stir well, taking care not to break up the fruit. Cover and refrigerate for at least 1 hour, or overnight.
Lift the strawberries and pineapple from the marinade, reserving the liquid. Thread alternately onto eight skewers.
Dust the fruit with half the icing sugar. Place the skewers on the barbecue, sugared side down, and cook for 4 - 5 minutes. Remove from the barbecue. Dust the other side of the fruit with the remaining sugar and barbecue again, sugared side down.
Divide the skewers between four plates and drizzle over the marinade. To decorate, sift a little icing sugar over each, then serve.
Variation: try other combinations of fruit, such as pears, peaches, figs and kiwifruit.