01 Apr Seasonal BBQ Fruit platter with honey, coconut, hazelnuts and cranberry sauce
Ingredients
- Some Willow Creek Lemon flavoured olive oil for grilling
- 1 Whole Pineapple, cut into 8 wedges lengthways
- 400 grams strawberries halved
- 10 ml Sumac
- 4 Nectarines, cut in half and stone removed
- 200 grams Mixed frozen berries
- 50 ml sugar
- 100 grams dried cranberries
- 50 grams Coconut flakes, toasted
- 50 grams Hazelnuts, toasted and roughly chopped
- 20 grams White sesame seeds, lightly toasted
- Some honey to drizzle over the grilled pineapple
Instructions
- Place the strawberries in a bowl and toss together with the sumac. Let it marinate for 10 minutes.
- Once your coals are ready, place your pineapple wedges, strawberry halves and nectarine halves on the grid and cook until charred and smoky. Let cool.
- Place the mixed berries, sugar and cranberries in a saucepan and cook until thickened.
- Blend with a stick blender until smooth and cool down.
- Arrange your grilled fruit on a large platter and drizzle some honey over the pineapple and some of the cranberry sauce over the nectarines and strawberries.
- Sprinkle the sesame seeds over the pineapple wedges as well as the coconut flakes and hazelnuts over the rest of the fruit.