Roast pineapple with butterscotch sauce

You’ll never look at pineapple the same way again. This extraordinary dessert is a flavour masterpiece. - by Better Homes and Gardens

Ingredients

1 whole pineapple

Finely grated zest and juice of 2 limes

Finely grated zest of 2 oranges

¼ cup raw sugar

1 bunch mint, leaves picked, finely chopped

½ cup dry-roasted almonds, finely chopped

Butterscotch sauce

1 cup caster sugar

300ml pure cream

75g unsalted butter, chopped

2 Tbsp dark rum

Preheat a lidded barbecue to medium. Or, to cook in a tandoor, see method at end of recipe. Trim top and bottom of pineapple. Peel, then remove the eyes with a small knife. Thread pineapple onto a long metal skewer.
Using rotisserie attachment, cook for 30 minutes, misting every 10 minutes with water and drizzling with lime juice. Remove from barbecue.
Meanwhile, to make butterscotch sauce, cook sugar in a medium saucepan over a high heat for 5 minutes or until browned. Mix in cream, butter and rum. Simmer, stirring, until smooth.
Put zests and raw sugar in a mortar. Grind until smooth. Mix in mint and almonds. Spread zest mixture on plate. Roll pineapple in it to coat.
Slice pineapple into wedges. Serve drizzled with hot butterscotch sauce.