Pineapple skewers with yogurt sauce
Fruity dessert, rounded off with yoghurt sauce with cr�me fra�che
50 g candied ginger
300 g plain full fat yoghurt
3 tbsp caramel syrup
1 medium-sized pineapple
1 large, ripe mango
1 organic lime
2 tbsp dark rum
2 tbsp cr�me fra�che
Soak 8 wooden skewers in cold water for about 30 minutes.
Finely chop the ginger, mix the pieces into the yoghurt and caramel syrup and set aside.
Peel the pineapple, quarter it lengthwise and remove the core. Peel the mango and carefully remove the stone. Cut the fruit into bite-size pieces and make the kebabs by gently threading alternate chunks of pineapple and mango on the skewers.
Prepare 4 x A3 pieces of SAGA Cooking Paper. Wash the lime in hot water and grate the skin until you have 2 tsp of zest. Cut the lime in half and squeeze out all the juice from both halves into a bowl. Stir in the zest and rum, and brush the kebabs on all sides with the mixture. Lay two kebabs on each sheet of SAGA Cooking Paper, make shallow SAGA boats and lay them on a baking tray.
Preheat the grill, place the baking tray on the top grate and grill the kebabs for 2-3 minutes on each side. Mix the icing sugar with the cr�me fra�che and spoon over the kebabs. Serve immediately with the yoghurt and caramel sauce.