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Author Topic: Grilled Pineapple With Butter-Rum Sauce  (Read 8483 times)

BlueAlphaZero

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Grilled Pineapple With Butter-Rum Sauce
« on: December 06, 2013, 02:45:13 AM »
(Note: This is not an original recipe. You'll find variations of it in cookbooks and on the Internet. This is the basic recipe for those who want to try out this dish for the first time.)

Christmas is coming up and you're planning your menu for the family feast. If you don't feel like having cake--especially not fruit cake--for dessert, then here's something simple that will allow you to make use of the rum you stocked up (either for drinking or for making fruit cake...or for drinking while making fruit cake) and give a bit of a tropical touch to your table.

By the way, it's best to use a real grill for this, if possible. If not, use a stove-top grill or an electric grill.

Increase the amounts of the ingredients as needed for the number of people who'll be coming over for Christmas.


Grilled Pineapple With Butter-Rum Sauce

Ingredients:

8 tablespoons butter (don't use margarine; it won't taste the same)

1 cup brown sugar, lightly packed (just enough to fill the cup; don't attempt to force the entire bag of sugar into the cup)

1/2 cup of dark rum (any brand as long as it's dark)

One pinch each of nutmeg, cinnamon, and allspice (all available in bottled form from McCormick at the supermarket)

Oil (for the grill, to keep the pineapple from sticking)

8 slices of pineapple, cut one inch thick (preferably fresh; canned pineapple has a tendency to burn because of the syrup in the can)

Procedure:

1) Cook the butter, sugar, rum, and spices in a pan (preferably a saucepan but otherwise any pan that can hold them all will do) until the sugar is dissolved and the butter is melted.

2) Simmer for another ten minutes to let the sauce cook. Stir occasionally until the sauce has the consistency of good pancake syrup. You'll know it's done right if the sauce can coat the back of a spoon without sliding off quickly (if you're going to lick the sauce off the spoon after testing its consistency, be careful not to burn yourself). Keep warm.

3) Fire up the grill (this can be done while you start preparing the sauce so that the grill will be nice and hot; of course, make sure the grate is clean before plunking down the pineapple).

4) Brush or spray enough oil on the grate to keep the pineapple from sticking but don't overdo it. The oil might ignite.

5) Grill pineapple slices for ten minutes on each side or until warmed all the way inside.

6) Once the pineapple is nice and grilled, serve immediately. Pour the sauce on top. You can serve it with vanilla ice cream on the side.

Enjoy, mes amis!
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$Money-Talks$

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Re: Grilled Pineapple With Butter-Rum Sauce
« Reply #1 on: December 22, 2013, 11:39:19 AM »
Does it need to have a Flambe?

BlueAlphaZero

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Re: Grilled Pineapple With Butter-Rum Sauce
« Reply #2 on: December 23, 2013, 12:28:58 PM »
Does it need to have a Flambe?

No, you don't have to set either the pineapple or the sauce aflame. That's mostly just for show and there's really no noticeable effect on the taste unless your palate is quite sensitive.
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