- Ripe strawberries 50 g
- Butter 5 g
- Baby pineapple 0.25 pce
- Icing sugar 5 g
- Oranges (juice) 0.5 pce
- Grand Marnier 12.5 g
- Crushed, black peppercorns 0.5 g
- Cold butter cubes 5 g
- Grand Marnier, for flambéing 15 g
- Vanilla ice cream 1
- Mint leaves 1
Wash the strawberries and, depending on their size, cut them in halves, quarters or slice them. Cut off the top and the bottom of the pineapple and peel it. Cut out the eyes with a sharp knife.
Cut the pineapple in half and remove the hard core. Then cut the halves into slices and into mouth-sized pieces.
Melt the butter in the barbecue wok and turn over the pineapple pieces in the butter.
Dust with icing sugar, caramelise the fruit while continuing to stir, add the orange juice and let one half boil away.
Add Grand Manier and the peppercorns, heat up, stir in the butter cubes and mix in the strawberries.
Drizzle the remaining Grand Manier over the mixture and flambé.
Serve the flambéed fruits in a deep plate together with a ball of vanilla ice cream.
Decorate with mint leaves.
5 minutes at a medium setting with the lid closed