Grilled Pineapple With Caramel Sauce Food

GRILLED PINEAPPLE WITH POUND CAKE AND RUM-CARAMEL SAUCE

Steps:

• Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm.
• Heat the grill to high.
• Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks.
• Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired.

GRILLED PINEAPPLE WITH CARAMEL DIPPING SAUCE

Steps:

• In small saucepan, place unwrapped caramels, half-and-half and rum flavoring. Heat over low to medium-low heat, stirring, until sauce is thick and smooth. Keep warm until ready to serve.
• Preheat grill to medium hot. Grill pineapple slices about 6 minutes on each side until pineapple softens and turns slightly more yellow in color. Turn; grill other side.
• Place grilled pineapple slices on cutting board. Cut each slice into bite-size pieces. Discard core pieces.
• Arrange pineapple equally on 4 dessert plates; drizzle caramel sauce over pineapple, or dip pineapple chunks into caramel sauce.

GRILLED PINEAPPLE SKEWERS WITH COCONUT CARAMEL SAUCE

Steps:

• TO MAKE THE CARAMEL SAUCE:.
• Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves.
• Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
• Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added).
• Watch your hands!
• Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.
• Remove the coconut caramel sauce from the heat and pour it into a serving bowl.
• TO TOAST THE COCONUT:.
• Preheat the broiler to low heat.
• Sprinkle the coconut evenly over a baking sheet.
• Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.
• Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly.
• Transfer the toasted coconut to a plate.
• TO COOK THE PINEAPPLE SKEWERS:.
• Thread 1 piece of pineapple on the end of each skewer, making 20 skewers (if using wooden skewers ~ soak for 30 before because if not they will catch on fire).
• Heat a cast iron grill pan over medium to high heat until it is very hot.
• Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear.
• Remove the pineapple skewers from the pan and place them on a serving platter.
• Serve the pineapple skewers with the caramel sauce and toasted coconut alongside.
• The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.
• Enjoy this romantic dessert!

CANYON RANCH GRILLED GOLDEN PINEAPPLE WITH CARAMEL SAUCE

Steps:

• Combine sugar, 2 1/2 tbsp water, and corn syrup in a medium-sized saucepan. Simmer over low heat until sugar dissolves, about 5 minutes. Continue to cook until sugar is dark in color. Slowly add milk and butter and whip briskly with wire whisk until sauce is smooth. Keep warm. Preheat grill pan over medium heat. Grill pineapple 2 to 3 minutes on each side or until grill marks appear. Place 2 slices on each plate and drizzle with 2 tbsp caramel sauce. Garnish each plate with 1 tbsp macadamias.