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Desserts

Rum bananas, mango salsa, fruit skewers with ice-cream and whipping cream, fruit flambé, …

Marshmallow and strawberry skewers (4 people)

Ingredients:

- 500 g strawberries

- 1 bag marshmallows

- barbecue skewers

Preparation:

Wash the strawberries, let them drain well in a colander and subsequently dab them cautiously dry with kitchen paper. Remove the crowns from the strawberries and alternate a strawberry and a marshmallow on the skewers. Roast the skewers over the barbecue.

Serve flambé (4 people)

Ingredients:

- 2 peaches, peeled and cut into parts

- 2 peeled and sliced mandarins

- 3 halved and pitted blue plums

- 2 peeled bananas, cut in ± 2 cm thick slices

- 12 strawberries without the crowns

- 200 ml brown rum

- 45 g brown sugar

- 30 ml lemon juice

Preparation:

Lay the peach, mandarin and plum slices in a frying pan and pour 125 ml rum over them. Subsequently mix the sugar and the lemon juice in it. Heat the fruit on a high flame and add the pieces of banana. Once the juice starts bubbling, stir carefully the strawberries through it. Add the remainder of the rum in a small pan. Take the flambé pan off the flame, pour the rum over the fruit and keep the pan inclinated above the flame so that the flame comes into it. Serve some ice-cream with the fruit.

Fruit skewers with ice-cream (4 people)

Ingredients:

- 4 slices of fresh pineapple

- 1 melon

- 2 bananas

- 1 orange

- 4 tsp strawberry jam

- ice cream

Preparation:

Peel the melon, cut it in half and take out the seeds. Subsequently, cut the melon into 8 pieces and cut each piece in half again. Peel the bananas and cut them into cubes. Cut the discs of pineapple in quarters. Use wooden skewers and tack the fruit by alternating it. Cover the skewers with strawberry jam and pack them in aluminium foil two by two. Warm up the packages for about five minutes on the barbecue. Take the foil off and immediately serve the fruit skewers with ice-cream.

Banana's with rhum

Ingredients:

- 6 bananas

- 15 ml lemon or lime juice

- 50 ml rum

- 3 tbs brown sugar

Preparation:

Mix the lemon or lime juice with rum and warm it up in a small pan on the flame. Stir the brown sugar through it, until the sugar is completely absorbed in the rum. Take the bananas and cut open the peel of the bananas on two spots (on both sides). Remove the peel on one side of the banana and lay the bananas with their unpeeled half on the barbecue. Once the peels is scorched after about 15 minutes, turn the bananas over carefully and let them roast for about another minute. Serve the bananas in their peel, along with some ice-cream. Garnish with the rum sauce.

Papillot of tropical fruit

Ingredients:

- 500 g tropical fruit mix (from freezer department)

- 4 tbs honey

- 60 ml Grand Marnier

- cinnamon

- aluminum foil

- vanilla-ice cream

Preparation:

Make bowls with four sheets of aluminium foil. Divide the frozen fruit blend over the 4 bowls and sprinkle some cinnamon over them. In each package pour 1 tsp of honey and 15 ml Grand Marnier. Put the papillotes, for about fifteen minutes, on a still warm – but not too hot! - barbecue roster. Thereupon, open the wraps and add 2 scoops of vanilla ice-cream.

Mango and gingerbread lasagne (8 people)

Ingredients:

- 4 big mangos

- 16 slices gingerbread

- 1 vanilla stick

- 100 g honey

- 50 g hazelnut oil

- 2 star anises

- 30 g kitchen syrup

- vanilla ice-cream

Preparation:

Cut the vanilla stick open and scrape the seeds out, with the point of a sharp knife. Put the seeds with the stick, the star anise, the honey and the oil in a pan and bring it all to a boil. Let the mixture cook for a minute and add the syrup. Then take it immediately off the flame. Peel the mangoes and remove the stone. To do so, cut the mango first in half and thereafter cut both fruit halves again. Lay the mango in the honey sauce and let it rest for a night. Then lay the fruit on the grill for about ten minutes and rub in the slices of gingerbread with the remainder of the honey sauce. Pick up the gingerbread with a grill tongue and at the end roast it for another minute. Alternate the mango and the ginger bread in order to make a "lasagne". Serve the lasagne with a scoop of vanilla ice-cream.

Stuffed waffles (per person)

Ingredients:

- 2 to 3 stuffed cassonade waffles

- powdered sugar

Preparation:

Put the waffles on the grid of the barbecue until the barbecue is over its hottest point. Leave the waffles a couple of minutes on the barbecue until the outside is crusty and the inside creamy. Put them on a plate and powdered with some sugar.

Skewered fruit

Ingredients:

- pineapple

- mango

- pear

- grape

- apple

- melon

- strawberry

- blueberry

- 2 lemons

- 4 tbsp pastis

- 3 tbsp honey

- 3 tbsp pineapple juice

- melted butter

- brown sugar

Preparation:

Place cubes of fresh pineapple, mango, pear, grape, apple, melon, strawberry and blueberry on skewers. In a small pan, bring 3 tbsp pineapple juice to the boil with juice of 2 lemons, 4 tbsp pastis and 3 tbsp liquid honey. Pour the hot mixture over the skewers and marinate for 2 hours. Hang skewers to drip off excess moisture, brush with melted butter and sprinkle with brown sugar. Place skewers on the grill for 2 minutes. Serve on a platter with a scoop of ice cream and a leaf of mint. Top with the marinade.

Grilled pineapple with coconut, pancakes and a nightcap

Ingredients:

- fresh pineapple, sliced

- ready made pancakes

- 1 can of coconut milk

- 200 g cane or granulated sugar

- 1 tsp cinnamon powder

- fresh mint

- 1 l vanilla ice cream or yoghurt ice cream

Ingredients for the nightcap:

- amaretto

- cream

- advocaat

- milk

Preparation:

Preparation on the Hercules barbecook®:

Marinate the fresh pineapple slices in the mixture of the coconut milk, 1 tsp cinnamon powder, fresh mint and 200 g cane or granulated sugar. Grill the pineapple slices on both sides for 4 to 6 minutes at 120°C, on the ribbed side of the griddle. Warm the pancakes on the smooth side of the griddle. Prepare the nightcap in a pan on the Hercules hot plate (at 80°C) by mixing ¼ amaretto, ¼ cream, ¼ advocaat and ¼ melk in the pan, and let it warm slightly.

Serving tip: place a pancake on a plate and garnish with a grilled pineapple slice. Top with small scoops of vanilla ice and a shot glass with the nightcap.

Skewers with marshmallow and strawberry (serves 4)

Ingredients:

- 16 mashmallows

- 16 strawberries

Preparation:

Arrange marshmallows and strawberries in alternating order on skewers and grill on barbecue.

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