If you are looking for a recipe that's easy to prepare and delicous to eat, look no further. Today on Sonoran Living, Channel 15 in Phoenix, we made one of our favorite 'no work' desserts. It's grilling season here in Phoenix now, but if you live in an area where it's cold, just use a grill pan. If you do not have a grill pan, you can put some butter in a saute pan and saute the pound cake and pineapple. Whatever way you make it, it's sure to be tasty.
Oh yes, if you are going to serve this to kids, just use pineapple juice in place of the Malibu rum.
Grilled Pineapple with Rum Glazed Ice Cream
Serves 4
1 ripe pineapple OR canned pineapple rings
4 tbsp unsalted butter, divided
½ cup packed light brown sugar
¼ cup Malibu rum (coconut flavor)
1 tbsp fresh squeezed lime juice
4-8 slices pound cake about ½" to 1" thick
4 scoops vanilla or coconut ice cream, optional
Preheat grill pan or bbq grill on high.
If using fresh pineapple, peel, remove eyes, and core the pineapple if desired. Cut into about ½" slices. Set aside. If using canned pineapple rings, drain and blot dry.
To make the glaze, melt 2 tablespoons of butter in a small saucepan. Remove from heat and add in the brown sugar, rum and lime juice. Place back on the heat and cook over medium heat, stirring often. Continue to cook until mixture reduces to about half. Remove from heat to cool slightly.
Meanwhile, melt 2 tbsp of butter. Brush the pineapple with melted butter and grill until you get grill marks on the first side. This should take about 2 to 3 minutes. Brush the top with butter and turn over to get grill marks on the second side. Remove from heat. NOTE: Do not overcook or they will become soggy.
Lightly brush some of the melted butter on to pound cake. Grill on a hot grill until you get grill marks on the first side. This will be about 30 seconds to a minute. Brush the top with butter and turn over to grill on the 2nd side. Remove from heat.
To serve, place 1 or 2 slices of pound cake in a bowl. Cover with a single layer of grilled pineapple, then a scoop of ice cream if using. Drizzle with the warm glaze and serve immediately.
For other recipes, see Mesa Food Examiner. Better yet, click on SUBSCRIBE to automatically receive our articles and recipes. It's FREE and SPAM FREE.
Copyright Simply Impressive Cooking School
Comments