Phil's taste of Grenada with pineapple rum fritters!
Phil Vickery wraps up his Caribbean adventure by hiking to Grenada's Welcome Stone, one of the highest viewpoints on the island overlooking the Southern Grenadines.
He then heads to Molinere Bay to scuba dive at the underwater sculpture park, a man-made art installation helping restore the coral reef ecosystem destroyed by two consecutive hurricanes in '04 and '05.
Finally he whips up a sweet treat of pineapple fritters with a chocolate rum sauce.
Pineapple rum fritters
500g fresh pineapple
½ tsp finely grated lemon zest
3 tbsp dark rum
300ml cold water
100g good quality cocoa powder
100g caster sugar
75g dark chocolate, finely chopped
50ml thick cream
225g self raising flour
About 425ml fizzy water
½ tsp ground allspice
Caster sugar, to sprinkle
Cornflour to dust
Vegetable oil for deep frying
Allspice for dusting
1. Remove the top from the pineapple with a sharp knife, then cut off the bottom as well. Carefully cut down the sides to remove the skin, taking care not to remove too much flesh. Lay the fruit on it’s side and cut into 1cm slices, then cut each slice into six wedges, leaving the core in.
2. Place the pineapple wedges into a bowl, sprinkle over the lemon zest and dark rum, then leave to marinate for 1 hour.
3. Meanwhile, make the chocolate sauce - bring the water to the boil in a pan and add the cocoa powder and sugar.
4. Simmer for 2 minutes then take off the heat and whisk in the chopped chocolate until dissolved, then add the cream, strain through a sieve and keep warm.
5. Finally, make the batter - place the flour in a large bowl then whisk in enough fizzy water to make a thick batter (about the same consistency as Yorkshire pudding batter).
6. Mix in the allspice and allow to stand for 5 minutes.
7. Fill a deep fat fryer or a deep pan one-third full with oil and heat to 180°C.
8. Pat dry the pineapple on kitchen paper, then dust in cornflour.
9. Dip in the batter to coat.
10. Cooking in batches, drop the pineapple carefully into the hot oil and cook until golden and crispy.
11. Drain well on kitchen paper and sprinkle with caster sugar and allspice.