It’s a refreshing contrast. The dessert is an improvisation: pineapple baked with a citrus caramel sauce. Served warm with vanilla ice cream and more sauce, it’s a fine finish. Combine brown ...

Top generously with the carmel ice cream and then top with the remaining pineapple, coconut and hazelnuts. Finish with a little lime zest and a wedge of lime and serve.

Place pineapple chunks over ice cream. Drizzle with rum caramel, sprinkle with toasted coconut flakes and serve. Adapted from Joe Papach of the Harvey House, Madison, Wisc.

for 2 – 3 minutes per side, until they are browned and have grill marks. Place grilled pineapple on each plate. Top with a scoop of ice cream and drizzle with caramel sauce.

This recipe offers a wonderful twist with the classic pairing of pineapple and coconut, with a caramel chilli adding another great texture and a little heat. To make ice-cream, combine all ...

Add the pineapple to the caramel. 8. Serve the crumpets topped with a scoop of ice cream, the pineapple, the caramel sauce and a dollop of the cream. BBQ Days, BBQ Nights by Helen Graves is ...