Barbecued Pineapple with Minted Sugar

Method

1. 01

   Cut the pineapples into halves, leaving the leaves on top. Rinse the pineapple leaves in cold water and wrap with kitchen foil.

2. 02

   Remove the flesh using a grapefruit knife (discard the tough core), place the cases on the barbecue and grill for about four minutes on each side until they have charred very slightly. Remove the foil from the tops.

3. 03

   Cut the strawberries into pieces, mix with the diced pineapple flesh and pack into the cases.

4. 04

   Mix the crème fraîche with a tablespoon of sugar and two tablespoons of lemon juice and spread over the top.

5. 05

   Grind the mint and the rest of the sugar together in a mortar and sprinkle over the top. Chill well before serving.