Grilled Pineapple with Basil & Mint

Cut the tops off the pineapples and set aside some of the leaves for garnishing later. Carefully peel of the skin with a serrated knife and cut off the bottoms. Slice into 4, 1 inch thick circles, then with an apple corer remove the core of each round of pineapple.

Together place the brown sugar, butter, mint, basil and mixed spice into a small saucepan and melt together. Bring to the boil for 1-3 mins or until syrupy then set aside.

Heat a griddle until it gets so hot it begins to smoke. With a pastry brush, brush a thin layer of the sauce onto each piece of pineapple and griddle in 2 batches for 4-5 mins on each side or until the pineapple rings are slightly charred.

Serve 2 rings per person with a drizzle of the hot fudgey sauce and a scoop of vanilla ice cream.