Roasted Plantain With Vanilla Beet Syrup Food

PEARS GRILLED IN VANILLA WINE SYRUP

Steps:

• Procedure for Syrup:
• Start this ahead while you are grilling other courses. Line bottom of heavy skillet to protect from soot. Add wine and sugar, slit vanilla bean open lengthwise and scrape out seeds with tip of pairing knife, adding these (and entire vanilla bean) to wine mixture. Allow mixture to boil on the grill until it becomes reduced to about 1/2 cup and has a slightly syrupy texture. Set aside until needed.
• Procedure for Pears:
• With a pairing knife, slice the bottom of each pear half into 1/2 inch thick slices (about 2/3 of the way towards stem, leaving the stem end intact.) Fan the bear slices slightly to make a flatter grilling surface. Remove vanilla bean pod from syrup. Dip each pear half in syrup, place on grill, flesh side down, and grill just until pears are lightly grill-marked. Turn pears skin-side down and continue grilling until skins are lightly grill-marked. Remove from heat and set aside. To serve add half of the remaining wine syrup and stir well to blend. Spoon a bed of the ricotta mixture on individual serving plates. Fan a grilled pear half on top of ricotta, drizzle with remaining wine syrup, sprinkle with black pepper and serve.

PINEAPPLE IN LIME, VANILLA AND RUM SYRUP

Steps:

• Soak the wooden skewers in cold water for at least 30 minutes before broiling or grilling the pineapple.
• Gently heat the sugar and water together in a saucepan, until the sugar dissolves. Halve the vanilla bean, scrape the seeds from the pod, and add them to the pan. Add the rest of the bean pod, and the lime zest, as well. Simmer the ingredients gently for 10 to 12 minutes, or until the liquid is reduced and syrupy. Add the rum to the mixture, if using.
• Preheat the broiler on high or preheat a grill to medium-high, and lightly oil the grate.
• Meanwhile, remove the top and tail of the pineapple. Carve away the skin and scoop out the spiny eyes. Cut the pineapple crosswise into eighths, and discard the inner core from each piece. Slide the pineapple slices onto the presoaked wooden skewers.
• Broil the skewered pineapple pieces for 8 to 10 minutes on a baking pan lined with aluminum foil or grill the skewers 8 to 10 minutes. Spoon the hot spiced syrup over the skewers, and serve with ice cream, if desired.