Grilled Pineapple with Whisky Sauce & Vanilla Ice Cream

1 Large Pineapple

2 teaspoons Butter

 ¼ cup Brown Sugar

¼ cup Whiskey  / Brandy / Rum

Vanilla Ice Cream

Method:

Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings.

Use a spoon or apple corer to carve out the center core of each ring.

Heat a Griddle pan or a Frying pan over a medium heat, brush the pan with a little vegetable oil to prevent the pineapple from sticking.

Grill / Pan fry the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared.

While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.

Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

This entry was posted on Friday, June 26th, 2009 at 11:18 am and is filed under A Day in the Life... You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.