Grilled Pineapple Dessert

The recipe:

1-2  whole pineapples

Cut fresh pineapple into long spears for ease in grilling. Set aside on a platter.

Then make a little sauce for grilling:

6 tablespoons Butter

2 tablespoons Granulated Sugar

a good amount of nutmeg

In a small saucepan over medium-low heat, melt the butter then add the sugar and stir until it dissolves. Add nutmeg. When it's nice and smooth, pour the mixture over the fruit so it's nicely coated. 

Grill the pineapple for about 10, maybe 15 minutes, turning it over a couple of times. Pineapple should be just a little golden. 

While that's grilling make the carmel sauce:

1/2 cup Butter

1 cup firmly packed Brown Sugar

1/2 cup Heavy Cream

pinch of salt

a little vanilla

Just use the same saucepan. Over medium heat, melt the butter, then add the sugar and cream. Whisk continuously and bring it almost to a boil, but be really careful not to make it too hot or the butter and sugar will separate and not taste too good. When it's nice and smooth, remove from heat and add salt and vanilla. (The sauce can be made ahead of time and refrigerated, and reheated on the stove over low heat. )

When the pineapple is done arrange on a platter and pour carmel sauce over it. 

It's even better if you sprinkle orange zest on it, or you can serve the warm fruit over vanilla ice cream. You could grill bananas along with the pineapple if you want, but that doesn't sound very good to me.  After grilling but before the carmel sauce, the pineapple is really good to add to your grilled burger or grilled teriyaki chicken. It's a really generous amount of sauce for one pineapple. I think 1 and 1/2 pineapples should serve 6-8 people.

recipe adapted from Williams-Sonoma Outdoor Cooking cookbook