Rum Infused Grilled Pineapple with Soy Caramel Sauce and Vanilla Frozen Yogurt
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Fresh pineapple, cut lengthwise into 8 wedges, is marinated in a rum, brown sugar, and coconut liquor mixture that also has pink peppercorns, cinnamon and star anise. The wedges are grilled, served with vanilla frozen yogurt, and drizzled with a soy-caramel sauce, which combines sweetened condensed milk, soy milk, and orange peel.
1. Cut the pineapple lengthwise through leaves, keeping leaves attached, into 8 wedges. Arrange the pineapple slices in a large casserole dish large enough to fit all the slices. Add the next 7 ingredients, reserving 1 vanilla bean, to the casserole dish and rub all ingredients well around pineapple. Cover dish very well with plastic wrap and let sit at room temperature overnight.
2. Place the sweetened condensed milk, the reserved vanilla bean, soy milk, orange zest and vanilla in a small saucepan. Cook over medium heat on a gas grill for 15-20 minutes until sauce reaches a light amber color. Store covered at room temperature overnight.
3. The next day heat a gas grill to high heat and oil generously. Remove pineapple slices from the casserole dish, and brush with olive oil. Grill each slice on the grill for 2 minutes on each side. Reheat caramel sauce until very hot.
Place 1 pineapple slice on a dessert plate. Pour 1 tbsp. of the soy-caramel sauce over the pineapple slice. Serve with a scoop of the vanilla frozen yogurt adjacent to the pineapple slices. Repeat to make 8 desserts.
Notes:
Submitted By: Michael C.
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