How To Be A Domestic Goddess... During the rainy days

Though its August, the mid months of the year has been decidedly become the most horrid of months since the rainy-cold days. I've became a bit more of a lone wolf carrying my grocery load through the rain at most times. Fortunately, my drinks bar has always been a good friend in times of my retoxification needs after work or a long day out of the house.

Since I wasn't really in a mood of drinking I decided to put a spin on a favorite summer drink and make it edible so my other friends who don't drink enjoy the scintillating depth of liquor without the after-party drunkenness so to speak. They shouldn't be penalized for that since they don't drink.

Pineapples are every in and reminds me of the summers that seem to last for ages. My caramelized pineapple skewered kebabs with Hot Malibu chocolate sauce definitely hits the spot. Malibu is just coconut rum and less viscous than regular rum and is available locally as it reminds me the Caribbean dreams I still harbor.

What you'll need:

1. 1 ripe pineapple, hacked vertically, of course skinned

2. Demerra sugar or regular sugar for drenching

For the chocolate:

1. 200 grams of dark chocolate with 70% cocoa solids

2. 120 ml Multi-purpose cream or Double Cream (for Double Creaminess)

3. 125ml of Malibu or Coconut Rum of choice

Pro-tip: When using barbecue sticks make sure to soak them first in cold water so they wont catch fire or heat from the babbi or the barbecue grill.

Impale the pineapple with the soaked barbecue sticks (I used bamboo, strength matters) and drench them to the sugar making sure they are covered on all sides. Immediately decant them to the hot grill and allow the sugar to caramelize and lightly scorch the pineapple. It doesn't take that long to grill the fruit. What's important is the caramelly-sugar melts and welds into the pineapple giving it's smooth, enriching flavor.

For the chocolate dip, decimate the the chocolate, pour in the cream and the rum into a hot pot and allow them to melt. Then stir to make sure all of the flavors fuse together, also squeeze some of the juices from the pineapple to instill the depths of the fruit into the chocolatey substance. Decant the dip into a earthenware bowl to keep its warmth for eating.

Once the pineapple skewer or fruity lollipop I would call them, simply dunk the fruit into the chocolate mess. I knew this pineapple is born to dunk in chocolate.