Grilled Pineapple
Apparently, my sister has noticed my recent, long-term lack of inspiration in the kitchen. She sent me this e-mail yesterday about a recipe she just tried out.
I love grilled pineapple and I frequently put chunks of it on skewers, but Pat’s not thrilled with hot, juicy, cooked pineapple (picture me rolling my eyes here) so I’ve never done anything fancier than kabobs with pineapple chunks. This recipe just might sound tempting enough for him to give it a try.
Here’s the message from my sister:
Shawn and I made this for mom and dad when they were here and mom asked me to email the recipe. Thought I would forward it to you in case you wanted it for your blog.
Saw it on Bobby Flay, it actually calls for mascarpone flavored with vanilla instead of ice cream but I didn’t investigate, figuring in Alpena I doubt there’s such a thing as mascarpone. fyi: an Italian dairy product with a texture between whipped cream and cream cheese.
It was delicious!!!
Grilled Pineapple with Butter-Rum Glaze
1 c. dark rum
1 1/2 sticks unsalted butter
1/4 c. light brown sugar
1 ripe pineapple, peeled and sliced into 1/4″ rounds (with core intact)
1/2 c. fresh blueberries
vanilla ice cream
1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 min. (Glaze can be made ahead and refrigerated, bring to room temperature before using.)
2. Heat your grill to high.
3. Grill the pineapple slices, brushing frequently with glaze, until browned, 2 to 3 minutes per side.
4. Remove pineapple to platter or serving plates and top each slice with a scoop of ice cream. Garnish with a few fresh blueberries. Serve immediately.
Makes 6 servings.
ENJOY!
Add comment July 12th, 2007