Grilled Pineapple with Rosé Glaze (easier than it sounds!)
I'm always looking for things to throw on the grill in the summer. I've tried everything from brioche fruit pizzas to Brussels sprouts. I admit the Brussels sprouts were not amongst my greatest achievements in grilling, but this pineapple is now one of my favorites. I did nothing but slice it, paint it with simple syrup and grill. The pineapple was so fragrant and sweet that it called to me in the grocery store. It reminded me of a trip I took to Hawaii with my dad in high school. I bought a pineapple from a fruit stand on the side of the road and ate the entire thing. It was divine, but I spent the rest of the day recovering. I'll never eat an entire pineapple again but when I find one as good as this it is terribly tempting. The contrast of the intense sweet and acidity in pineapple is perfect with the smokiness of the grill. Combined with the rich flavors of Rosé glaze and vanilla ice cream you have a decadent dessert that is both fast and easy. Rosé glaze: 3 cups Rosé wine (you can use red or white wine, but the flavor and color of the glaze will be very different.) 3/4 cup sugar 1/2 vanilla bean 1 tablespoon unsalted butter pinch salt In a medium sized sauce pan combine the wine, sugar and vanilla bean. Simmer on low heat until the wine has reduced and is the consistency of grade B maple syrup, about 15 minutes. Remove from heat and whisk in the butter and salt. Serve warm or room temperature. Will last in the refrigerator about a week. Grilled Pineapple: Start with a perfect pineapple. You should be able to pull out one of the top leaves and it will smell like sweet pineapple. If it is too difficult to pull out, or has no aroma, then put it back and try another. Check the bottom as well, it too should smell sweet. The pineapple should still be firm, but not hard. Brown spots means it will probably have an alcohol taste when you cut into it. To cut the pineapple; start by cutting off the ends, then cut off the prickly outer layer from top to bottom. Slice the pineapple into rings that are about 1/2" thick. I use a round pastry cutter to take out the core. Paint the rings with simple syrup and grill the pineapple on med-low setting, about 350° F, with the lid closed. Flip the pineapple after about 8-10 minutes. Check after 5 to make sure it isn't cooking too fast and burning. You may need to adjust the heat. Serve with vanilla ice cream, the contrast of the warm pineapple with the creamy cold ice cream is fantastic! I cut up some strawberries into fine dice and drizzled the plate with the Rosé glaze. Enjoy!