The coulis can be made the day before.
Purée the mango in a blender, adding water as needed to make purée smooth. Add sugar to taste.
Strain, then add basil.
Reserve in the refrigerator.
Put rum, brown sugar and spices in a small saucepan and bring to a boil.
Simmer about 2 minutes. Pour over pineapple slices and let stand 8 hours at room temperature.
Preheat barbecue to high until grill is quite hot.
Put the pineapple slices on the grill and lower heat to moderate.
Grill slices 5 - 6 minutes per side.
Serve pineapple slices in soup plates, drizzle coulis round the slices, add a scoop of vanilla ice cream and sprinkle with a few basil leaves. Add seasonal berries if desired.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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