Spice Grilled Pineapple With Mezcal And Whipped Cream Food

SPICE-GRILLED PINEAPPLE WITH SMOKY WHIPPED CREAM

Steps:

• Step 1: Make the whipped cream: Place the cream and Dessert Rub in a chilled metal bowl. Beat to soft peaks with an electric mixer. Add the mezcal or liquid smoke and continue beating to firm peaks. Keep chilled. ShareTweetPin167 Shares Step 2: Set up a grill for direct grilling and preheat it to high. Brush and oil the grill grate. ShareTweetPin167 Shares Step 3: Place the Dessert Rub in a shallow bowl next to the grill. Brush each pineapple slice on both sides with coconut milk, then completely dredge it in the rub, shaking off any excess. ShareTweetPin167 Shares Step 4: Arrange the pineapple slices over the hot fire and grill until darkly browned (the sugar should start to caramelize) on both sides, 2 minutes per side. Transfer to a platter or plates. Top each slice with a dollop of the whipped cream and shake a little ground cinnamon or grate some nutmeg on top. ShareTweetPin167 Shares

GRILLED PINEAPPLE WITH CREAM

Steps:

• For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
• Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
• When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
• For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
• To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.

SPICE-GRILLED PINEAPPLE WITH MEZCAL AND WHIPPED CREAM

Steps:

• Step 1: Make the whipped cream: Place the cream and confectioners' sugar in a metal bowl. Beat to soft peaks with an electric mixer. Add the mezcal and continue beating to firm peaks. Keep chilled. ShareTweetPin277 Shares Step 2: Make the spiced sugar: Place the sugar in a mixing bowl. Add the cinnamon and cloves. Cut the vanilla bean in half and scrape the tiny black seeds into the sugar. (Save the beans for another use.) ShareTweetPin277 Shares Step 3: Set up a grill for direct grilling and preheat to high. Brush and oil the grill grate. ShareTweetPin277 Shares Step 4: Place the spiced sugar in a shallow bowl next to the grill. Brush each pineapple slice on both sides with coconut milk, then dredge it on both sides in the sugar, shaking off any excess. ShareTweetPin277 Shares Step 5: Arrange the pineapple slices over the hot fire and grill until darkly browned (the sugar should start to caramelize) on both sides, 1 to 2 minutes per side. Work quickly, so you leave the fruit raw in the center. Transfer to a platter or plates. Top each slice with a dollop of the whipped cream and shake a little ground cinnamon or nutmeg on top. ShareTweetPin277 Shares

GRILLED PINEAPPLE WITH BUTTER-RUM GLAZE AND VANILLA MASCARPONE

Steps:

• 1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)
• 2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)
• 3. Heat your grill to high.
• 4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
• 5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.

SPICY GRILLED PINEAPPLE

Steps:

• Heat the grill to high, brushing the grates with oil.
• Prepare pineapple by removing the tops and the skin.
• Slice into rounds, about 3/4 inch thick and remove the cores.
• In a small bowl, combine the olive oil, salt, and cayenne pepper.
• Brush pineapple slices with oil mixture.
• Place on grill, cover and cook 8-10 until charred and tender, turning once.