After a long bike ride, there's no reason my guests and I shouldn't indulge in a delicious dessert. However, since we are having dinner on the patio, I want to keep it light and informal. Grilled pineapple is a great Summertime dessert that comes together quickly and easily. This recipe kicks the classic variation up a notch by glazing the pineapple in a sugary molasses syrup that's infused with the exotic fragrance of cardamom. Served with a scoop of vanilla ice cream, it's decadent, but not over-the-top rich. This sweet finish would be ideal at any August barbecue, so get the recipe after the break.
- 1/3 cup mild-flavored (light) molasses
3 tablespoons unsalted butter, cut into small pieces
8 whole cardamom pods , lightly cracked
2 teaspoons fresh lime juice
1 1/2 pineapples, peeled, cut crosswise into twelve 3/4-inch-thick rounds
2 tablespoons peanut oil
Vanilla ice cream
- Prepare barbecue (medium-high heat). Bring molasses, butter, and cardamom to boil in heavy medium saucepan over high heat, stirring occasionally to melt butter. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Remove from heat. Stir in lime juice. Can be made 4 hours ahead. Let stand at room temperature. Whisk before using.
- Brush pineapple rounds with peanut oil. Sprinkle with salt and pepper. Grill until golden brown and slightly charred, brushing with glaze on each side during last 30 seconds of cooking, about 4 minutes per side. Divide pineapple among 6 plates.
- Top with vanilla ice cream, and drizzle with remaining glaze.
- Fruit, Desserts
- North American
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