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Ingredients:
1/2 cup dark rum
1/2 cup water
1 cinnamon stick
Juice and zest of 1 lemon or lime
1 whole pineapple, trimmed and cut crosswise into 1-inch slices
1/4 cup dark-brown sugar
4 tablespoons (one-half stick) melted butter
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Instructions:
Place the rum, water, cinnamon stick, lemon juice and lemon zest into a large plastic zip bag. Add the pineapple slices and let marinate overnight. Strain the marinade into a bowl and stir in the sugar and melted butter. Heat the grill to low, and carefully place the slices directly onto the grate. (Be sure to clean the grate carefully before you grill the pineapple. Leftover chicken or hamburger bits will not be a welcome addition. Wipe the grates down with a little vegetable oil to avoid sticking.) Be careful when putting the slices down because the rum in the marinade may cause an initial flare-up. Once the slices are grilled on both sides and starting to soften, begin basting with the butter-rum mixture. Keep grilling and turning until the slices are well-glazed, but be careful: The sugar tends to burn easily. Keep the heat low. Place 1 slice into the bottom of a bowl and top with a scoop of ice cream.
You can also serve the pineapple as a side dish with grilled seafood. For a sweet/zesty combo, try adding a finely chopped jalapeño pepper to the marinade.
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Ingredients:
1 14-ounce can of coconut milk
2 cups half and half
1 cup coconut flakes
Special equipment required:
Ice cream maker
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Instructions:
Put the coconut cream in a blender or food processor with 1 cup of the half and half. Process until smooth. Mix in the remaining half and half and the coconut flakes. Put into the bowl of an ice cream maker and process according to direction. Serve soft or hardened.
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