2x Desserts from the barbecue: Pineapples and muffins

METHOD

How to make it

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   20 - 50 minutes

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   I found out you can prepare the pineapple for your barbecue in two ways. Grilling at higher temperature or slowly letting 'stow' in the residual heat when your egg is cooling. Both delicious, nice to vary.

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   For the grilled pineapple, cut the pineapple into 4 pieces in length. Heat the barbecue with a (cast iron) grid to 180 degrees. Place the pineapple pieces on the grill and grill them 4 minutes. Then turn the pieces a quarter stroke with a spatula and grate the same side for another 4 minutes. This gives you a nice plaid pattern and the pineapple gets a delicious caramelized taste. Now turn over the pineapple pieces and repeat this. Then serve your choice.

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   On my plate I served the pineapple with grilled sugar bread (also went briefly on the barbecue) strawberries and rhubarb compote. But also with vanilla ice cream, mascarponoma or custard it tastes delicious.

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   For the stewed pineapple I cut the pineapple again in 4 pieces. While the barbecue is cooling (from a degree of 150) put the pieces of pineapple on the grill. Leave them to lie for about 30 - 45 minutes (depending on the temperature), turn occasionally. In the meantime, beat the lemon juice with 2 to 3 tablespoons of flower honey. Try to find the right balance between sour and sweet. Cut half the leaves mint finely and stir them through the lemon honey mixture.

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   Serve the pineapple pieces on a dish and cut into slices. Pour over the lemon honey mixture and garnish with mint leaves and possibly edible flowers. Serve immediately.

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   Note: I only made the blueberry muffins on my barbecue, the lemon curd I made with my own recipe and I already had a jar of it in the refrigerator. But the lemon curd can also be made on the Big Green Egg or another barbecue! The recipe for this can be found below.

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   What you need

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   For the lemon curd:

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    grate and juice of 2 organic lemons

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    175 g sugar

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    125 gr butter

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    For 12 muffins:

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    125 gr butter at room temperature + extra for fat

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    120 g sugar

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    5 g vanilla sugar

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    250 gr flower

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    8 g baking powder

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    1 organic lemon

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    200 gr blueberries

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    Further needed, for preparation on an Egg (for other barbecues they probably also have these accessories):

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    grate + 2x Cast Iron Sauce Pot or other cast iron pans (for the lemon curd)

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    conveggtor + Baking Stone + Aluminium muffin can (for muffins)

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    lemon curd: 15 minutes + Preparation muffins: 30 minutes

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    1. Heat the barbecue to 180 degrees with the grid.

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    2. Mix the rasp and juice of the 2 lemons with the sugar and butter in a Cast Iron Sauce Pan. Put the pan on the grill and heat until the butter is melted. Take off the fire if you think it's going too fast. Once melted, take the pan off completely.

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    3. Break the eggs into a second saucepan, stir them loose and put the pan on the grill. Pour in the lemon mixture immediately. Keep stirring and heat to about 90 degrees. The lemon curd will then have about the thickness of custard. Pour into a pot or tray and let cool to room temperature. Lemon curd that you will have left, you can store in the fridge for another week (I sometimes keep it even longer).

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    4. Remove the grill from your barbecue and place the conveggtor. Put the roster back and put the Baking Stone here. Close the lid and return to a temperature of 180 degrees.

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    5. Meanwhile, for the muffins, beat the butter, sugar and vanilla sugar airy in a bowl. Keep knocking and add the flour, baking powder and salt. Then knock the eggs and milk through. Grate the lemon peel above the bowl. Half the lemon and squeeze the juice above the bowl. Mix well so you get a nice smooth batter. After all, spat the blue berries through.

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    6. Grease your aluminium muffin can (aluminium muffin molds also work) well with butter and fill them for 2/3 with the batter. Put the can on the Baking Stone, close the lid and bake the muffins in about 16 minutes golden brown and cooked.

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    7. Take the muffins out of the egg and let them cool something. Serve them lukewarm with the lemon curd. And enjoy!

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    Enjoy these desserts of the barbecue!

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    Do you want to save these recipes so you can find them easily later? Then keep this picture on one of your Pinterest plates.

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    Recipe pineapple: Francesca, Recipe muffins: Wijnand Kookt voor Big Green Egg, Photography: DeedyLicious

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    The Big Green Egg I got from Big Green Egg Netherlands. All the barbecue recipes I make with them are on my own initiative. Also read my disclaimer here.

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    2 hours hours 5 minutes min

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    Barbecue recipes

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    Grilled pineapple with caramel and pistachio ice cream