Celebrate Pentecost in seasonal deliciousness with CathFamily’s Pineapple Fire Fondue and our decadent Chili Hot Chocolates. Pineapple Fire Fondue This family favourite is a perfect summer dish, when pineapples are at the peak of their season. This relatively healthy desert is a great way to get fruit into the more picky eaters, because, well everyone loves fire and toasting things over it! Make sure you get a good, ripe pineapple, the juicier the better! Ingredients: 1 whole pineapple brown sugar small fire-proof container (a ceramic souffle dish or glass jar is perfect) methylated spirits skewers or fondue forks Method: Cut the top of the pineapple off and make a second cut to cut the pineapple into a third chunk and a two-thirds chunk. Take the smaller chunk, and trim off the bottom until it sits steady. Measure up your fire-proof dish and carve a space into the pineapple to sit the dish in. Take the other two-thirds and caved chunks, trim off the skin and cut into roughly 1 inch chunks. To Serve: Place your pineapple fire in the middle of a platter and spread the chopped chunks around it. Place 3-4 tbs of brown sugar in small dishes for dipping. Fill the fire-proof dish with methylated spirits and light. Using skewers or fondue forks, pick up a chunk of pineapple, dip it in the brown sugar and toast it over the flames until the sugar is caramelised. Chili Hot Chocolates Never fear! Even if you can not tolerate a milligram of Chili, you will thoroughly enjoy this hot chocolate variation. The milk neutralises the any nasty spiciness in the chili leaving the drink with a hint of a pleasant warmth. This unique combination is best suited to the best dark cooking chocolate you can get and a cold, winter’s night with a fire/candles and a fluffy blanket. Makes 4 servings. Ingredients: 1.5 L of Milk (for a slightly healthier option, use 2% milk, just don’t use skim! Full fat soy or almond milk is a suitable substitute) 1 vanilla bean split lengthwise (or 1 tsp of vanilla paste) 1 cinnamon stick 1 red chili, split with seeds removed (substitute with 2 tsp of dried chili flakes) 1 tsp of chili flakes (optional) 120 g of dark chocolate. (75% coca or higher) OPTIONAL: Whipped Cream Cinnamon sticks Chocolate powder Method: Pour milk into a sauce pan over a medium-low heat. Add vanilla bean, cinnamon stick and chili. Bring the milk to a simmer stirring constantly to avoid burning. Break the chocolate into small chunks. Add slowly to the milk, whisking till it melts. When all the chocolate has been added, simmer whilst whisking constantly for a minute. To Serve: Pour the hot chocolate through a sieve to remove the spices. Ladle into mugs. Add a dollop of cream and a cinnamon stick. Dust some chocolate powder over the top. How did you go with these recipes? What other fiery treats does your family enjoy for Pentecost? Have any recipes (sweet or savoury) to share? Let us know in the comments! This post featured in the May 2012 Edition of the CathFamily e-Magazine.