- Cooking Time:
- Servings: 4
- Preparation Time:
BackstoryThis recipe was inspired by a conversation in one of the bakespace forums where coconut ice cream and rum soaked pineapple was brought up. I am a big fan of a lot of Thai flavors. This is what I eventually came up with as a recipe.
It's sort of a French Caramel meets Thai Coconut, after passing through Jamaica and Hawaii.
I have been resisting the urge to post this until I had actually served it, but since that will be tonight, I figured it would be OK. I have already made the Ice Cream, Syrup and the Caramel sauce. Thus I kind of had a trial run last night with a slice of ungrilled canned pineapple.... It was almost where I was hoping for... I think the grilling of the fresh pineapple brushed with Ghee will make a big difference.
- 1 recipe Caramel sauce (unflavored) although you might want to try ginger
- Spice Syrup - This can be made ahead and is great for Thai coffees and teas as well as cocktails like the Ginger Snap
- 1/2 cup water
- 1/2 cup sugar
- 2 TB Key Lime juice
- Grated zest of 1 Tangerine
- 2 bay leaves
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons minced fresh ginger
- 1/2 vanilla bean (Tahitian; It adds a "creamier" note than Bourbon or Mexican beans), split lengthwise
- 2 wild (kaffir) lime leaves (4 lobes total) - Chiffonade
- 2 star anise
- 1/4 cup Dark Rum
- Grilled Pineapple
- 1 Pineapple
- Ghee or Peanut oil
- 4 scoops Coconut Ice Cream
- Mint Sprigs or Shaved Coconut or grated Lime zest (All optional)
- Combine all the syrup ingredients except the rum in a heavy saucepan over medium heat.
- Bring to a boil, then reduce flame and simmer the syrup for 20 minutes.
- Remove from the heat.
- Remove the vanilla bean and when cool enough to handle, scrape the seeds into the syrup.
- Let cool, and then strain through a fine mesh sieve.
- Stir in the 1/4 cup rum
- Heat grill to medium (when you can hold your hand close to the cooking surface for a 4 count before pulling it away.)
- Chop off the top of the pineapple and the top inch or so of the fruit.
- Cut a slice off the bottom so the pineapple will stand upright and remain stable while you skin the pineapple.
- Remove any "eyes" that remain, with a paring knife or potato peeler.
- If you have a pineapple corer, use it to remove the core, then lay the pineapple horizontally and cup 4 slices about 1/2 inch thick.
- If you don't have a corer, slice the pineapple first, and then remove the core from each slice with a paring knife, or a small round cookie cutter.
- Brush both sides of the pineapple slices with warmed ghee or peanut oil.
- Place on the grill for about 4-5 minutes per side to get nice grill marks.
- Arrange a pineapple ring on each plate.
- Drizzle with the spiced rum syrup.
- Add a scoop of coconut ice cream to the center of the ring
- Drizzle the ice cream and plate with the caramel sauce.
- Serve with a spring of mint or sprinkle the ice cream with finely grated lime zest and sprinkle shaved coconut on the plate.
- Makes 4 servings