This has been our families favourite summer dessert for decades. Back in the early 70’s the couple living in the Barrenjoey Lighthouse at Palm Beach in Sydney ran overnight parties for groups of people, my parents attended a New Years Eve party there, mum recalls it as the best night out ever. This is what they had for there dessert it is a fantastic food sharing experience. I find it to be the best BBQ dessert. Serves 6
Use any seasonal fruit, below is a guideline of fruit we use. top and tail the pineapple keep the top, using a sharp knife cut around the inside of the pineapple skin leaving approx 1cm wall. Remove flesh and cut into bite size pieces, put whole pineapple skin to the side with its top. Dice all the fruit into bite size pieces, leave grapes in bunch. This dish is all about presentation so take your time.
Place pineapple onto a serving platter we use a banana leaf to cover the platter, insert a flame proof vessel [ we use a cut down beer can ] into the pineapple and half fill with metholated spirits, pop the top back onto the pineapple. Place in separate bowls, rum, brown sugar, and mascarpone. Put bowls on the platter and surround the bowls and pineapple with fruit and the bunch of grapes garnish with a few sprigs of mint.
When your guests are ready remove the lid from the pineapple and light the metho, with a fondue fork or long bamboo skewer, skewer a piece of fruit and dip it into the rum then roll in the brown sugar and caramelise over the flame then dunk into the mascarpone. When we have children at our gatherings we put out a bowl of orange juice for them to dunk their fruit in. Depending on the amount of people will depend on how big you make this for 6 to 8 people one pineapple cooking flame is enough. Everyone jostles around waiting for their turn, it is a lot of fun. ENJOY.