Braaied Pineapple infused Salted Caramel & Vanilla Ice-Cream

This is the perfect braai dessert – simple, fuss free and fabulously delicious! One always thinks of doing this with Bananas – so it makes a refreshing change to use pineapple with its tart-sweet flavour – often a very forgotten fruit! It’s been awesome to discover that Oryx Desert Salt Braai is brilliant for flavouring foods other than meat.

Braaied Pineapple infused Salted Caramel and Vanilla Ice Cream – Recipes by Chef Peter Ayub & Chef Angie Boyd

Ingredients for Salted Caramel   

  • 250ml White Sugar
  • 50ml Water
  • 250ml Fresh Cream
  • 60ml Salted Butter
  • 5ml Vanillas Essence
  • 5ml Oryx Braai Salt

Method and Preparation for Salted Caramel   

  • Place the water and sugar into a clean saucepan and set over a low heat.
  • Dissolve the sugar completely before allowing it to come to the boil. Brush the sides of the pot continuously to keep crystals from forming.
  • Boil until the sugar turns a deep caramel colour.
  • Remove from the heat and immediately whisk in the cream.
  • Place back over a gentle heat and stir until smooth.
  • Remove from the heat and stir in the butter, Oryx Braai Salt and Vanilla Essence


Method and Preparation for Pineapple     

  • Peal and halve your Pineapple
  • Season with Oryx Braai Salt and Oryx Black Pepper
  • Place 3 to 4 Star Anise per Pineapple half
  • 2 knobs of Salted Butter per Pineapple Half
  • Wrap in Foil
  • Place in Coals – and Bake until soft and golden brown
  • Serve immediately with Vanilla Ice Cream & Salted Caramel


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