May 7, 2008

Grilled Pineapple Sundaes with Rum Sauce

It’s been a rough few days in the appetite department. This is one of the recipes I featured in my article this week, and I had to bring myself to make it so I could get a picture of it. I also had to bring myself to eat it. All of it. That part wasn’t so hard. Unfortunately I had to use canned pineapple for the pic because my real one went bad, but it would be even more amazing with fresh.

(By the way, if any of you local chicks are going to Enrichment next week, this is one of the desserts that will be demo’d.)

Grilled Pineapple Sundaes with Rum Sauce
adapted from Ellie Krieger, Food Network

1 sliced fresh pineapple
vanilla ice cream or frozen yogurt
1/4 c water
1/4 c brown sugar
1/4 tsp rum flavoring
1 T butter
cinnamon

Cut the top and bottom off of the pineapple, then slice off the outside skin. Either use a pineapple corer to remove the center, or slice into rings and use a spoon or apple corer to remove centers.

Place pineapple slices onto a preheated grill. Grill on med-high for 2-3 minutes on each side until nice grill marks form.

Meanwhile, combine water, sugar, rum and butter in a small saucepan on med-low heat. Stir until butter is melted and sugar is dissolved. Simmer for 2-3 minutes until sauce has thickened slightly.

Place a small scoop of ice cream in the center of each pineapple ring, top with a few spoonfuls of rum sauce and sprinkle with cinnamon.

Print Recipe Text Only