You will need two passionfruit for this recipe.
2 medium mangoes (860g)
1/4 cup (60ml) Malibu — go on, she'll love it
2 tablespoons passionfruit pulp
2 teaspoons brown sugar
1/2 small pineapple (450g)
1. Cut mangoes down each side of stone; cut a criss-cross pattern into flesh.
2. Combine Malibu, passionfruit pulp and sugar in small saucepan. Stir over low heat, without boiling, until sugar dissolves. Simmer syrup, uncovered, 5 minutes. Combine mango and pineapple with passionfruit syrup in bowl.
3. Cook fruit, on heated oiled grill plate until browned both sides and tender, brushing occasionally with some of the syrup during cooking.
4. Drizzle fruit with remaining passionfruit syrup; for added glamour top with toasted flaked coconut. Serve with cream, if desired, but save a little bit — you might need it later.
Keep it cleanThis dish will really test your barbie-cleaning discipline. It works beautifully if done right, and will send her screaming out the door if it tastes like last month's sausages. Always try to clean your barbie after you use it, or at least try and get to it the next day.
Tollana Botrytis Riesling Apricots, orange blossom and a delicate dusting of spice can all be found in a glass of this golden nectar-like sticky.
These recipes are from
RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at
www.acpbooks.com.au.
Photo: Scott Cameron