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Ginger-Rum Grilled Pineapple

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Submitted by: GOURMET2

 

Fresh pineapple slices are marinated in a sugar-spice mixture and grilled. Rum is poured over and ignited, then the slices are topped with mango sorbet and macadamia nuts.
 

Ingredients

  • 1 Large Ripe Pineapple, peeled and cored
  • 4 Tablespoons unsalted Butter, melted
  • 3/4 Cup Sugar
  • 1 teaspoon Grated Lime peel
  • 1 Tablespoon grated fresh Ginger
  • 1/2 teaspoon ground Cinnamon
  • 1/8 teaspoon ground Allspice
  • 1/2 Cup dark Rum
  • 1 Pint Mango sorbet
  • 1/2 Cup toasted Macadamia nuts

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Method

To Prepare the Pineapple: Slice the pineapple into slices about 3/4-inch thick. Combine the butter, sugar, ginger, lime peel, cinnamon and allspice in a shallow dish or pan. Marinate the pineapple for 5 minutes in the mixture. To Cook the Pineapple: Heat the grill on high. Grill the pineapple slices over direct heat, caramelizing each side about 2 to 3 minutes. Remove to a heat-proof serving platter. Pour the rum over the hot pineapple and ignite very carefully. To Serve: Scoop mango sorbet in the center and top with toasted macadamia nuts.

 

Notes: This is a fun dessert and goes great with lamb or ham, traditional Easter Entrees.

 

Number of Servings: 4 (recipe can be increased proportionately)

 

Submitted by: GOURMET2 ()

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