Grilled Pineapple With Rum Reduction Sauce

czwartek, 30 stycznia 2014

Grilled Pineapple With Rum Reduction Sauce

Time: 17 mins


  • 1 pineapple, ripe
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1/2 cup rum


  • 1 Cut the pineapple into 8 wedges, remove core and rind with a knife.
  • 2 Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
  • 3 Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
  • 4 Heat the grill to medium heat.
  • 5 Add the vanilla and rum to the bag, seal and shake.
  • 6 Remove the pineapple from the bag and place it on the grill.
  • 7 When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
  • 8 Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
  • 9 Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.

0 komentarze :

Prześlij komentarz