Irish Grilled Fruit


1/2 cup Guinness
3/4 cup orange juice
3 tablespoons brown sugar
1 cinnamon stick
2 tablespoons crystallized diced ginger
2 oranges, peeled and cut into thick slices
1/2 cup prunes or tinned cherries
1 very ripe pineapple
4 bananas
Extra brown sugar and pepper
2 tablespoons butter, optional
Crème Fraiche, double cream or thick honey yogurt, to serve
In a small saucepan combine the Guinness, orange juice, sugar, cinnamon stick and ginger. Bring to boil, stirring until sugar dissolves, reduce heat and cook for 10 minutes. Add oranges and prunes and remove from heat. Remove cinnamon stick. Peel and core the pineapple and cut into thick slices, slice the bananas in half lengthways. Rub surface with sugar. Heat a cast iron or heavy based pan and place the pineapple and bananas in pan. Flip with spatula when the sugar caramelizes to a light brown . Pour over the syrup, bring to the boil, remove from heat and lift the fruit out with a slotted spoon. Place on plates or platter and keep warm. Return the liquid to a simmer and cook until syrupy. Whisk through the butter until melted. Pour over fruit and top with a dollop of the cream.
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2 thoughts on “Irish Grilled Fruit

  1. Oh my goodness, I'm in love! This reminds me of a fantastic fruit bowl we had in Rome many years ago for my husband's 35th birthday. We had it almost every day we were there because it was so delish and didn't know when we'd have another one so delightful. Yours looks very similar to the one we had there! Yummy. Thanks for sharing.

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