Barbecook Junko tripod
3 litre Dutch oven - bowl
- 1 fresh pineapple
- 1 sprig of rosemary
- 1 bag Chewy Toffees
- Coarse sea salt
- Baking paper
Nothing brings out that primal feeling quite like grilling over a real wood fire. Give in to your primitive instinct and get going with the rugged Barbecook Junko tripod. The tropical atmosphere and the pineapple recipe you get for free.
Made in no time
- You cook over a campfire with the Barbecook tripod. The chains can support a cooking grill, barbecue pan, wok or stew pot - the ideal tools for experimenting with fire and different tastes.
- The juicy flesh of the pineapple goes really well with fresh, refreshing flavours, but still holds its own when mixed with spicy flavours.
- To make your pineapple grill proof, first cut the top and bottom off. Then place the pineapple upright and cut the skin off. Cut away the eyes diagonally with a sharp knife.
- Place a few small sprigs of rosemary inside the pineapple.
- Cook the pineapple on the grill until there are nice grill stripes all around it. Then, take the pineapple off the grill, remove the sprigs of rosemary, cut the fruit into slices about 1 cm thick and place it in a fireproof dish.
- Barbecook cast-iron stew pots can be used to prepare stews and soups, and even to bake bread – like a sort of dutch oven. Thanks to the robust pulley, the chains are adjustable, so you can hang dishes closer to or further away from the fire. We use the stew pot in this recipe to melt our toffees. Hang the stew pot from the sturdy hooks and choose the right height so that the toffees melt, but do not burn.
- Place the pineapple slices in the stew pot with the toffees and make sure the pieces of pineapple are covered by the toffee. Leave the pineapple to stew for another 20 minutes or so until the fruit is cooked. Make sure to check every 5 to 10 minutes that all the slices are still covered with toffee. Make sure too that the toffee doesn’t burn.
- Take the slices out of the stew pot one by one and place them on the baking paper. Sprinkle them with a little coarse sea salt and let them cool before you sink your teeth into them!