This light and refreshing dessert is the perfect balance of sweet and tart. Instead of firing up the grill, you can cook the pineapple in an oiled grill pan over medium-high heat.
Grilled Pineapple with Mango Whipped Cream and Lime-Butter Sauce
YIELD:
6 servings
INGREDIENTS:
Grilled Pineapple
2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons unsalted butter
1 tablespoon light rum
1 ripe pineapple, peeled and sliced into 1/4-inch thick rounds
Lime-Butter Sauce
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter
7 tablespoons fresh lime juice
Mango Whipped Cream
2/3 cup mango chunks (from about 1 large mango)
1 cup heavy cream, well chilled
1/3 cup sugar
Assembly
1/2 cup shelled unsalted natural pistachios, toasted and coarsely chopped
PREPARATION:
Grilled Pineapple
1. In a small saucepan, combine the honey, brown sugar, butter and rum. Bring the mixture to a low simmer, whisking often, until the sugar has melted and the glaze is slightly thickened, about 5 minutes.
2. Heat the grill to medium-high. Grill the pineapple slices, brushing frequently with the honey glaze, until browned, 2 to 3 minutes per side. Set aside.
Lime-Butter Sauce
In a small saucepan, whisk the sugar and cornstarch to blend. Add 1 cup water and stir over medium heat until the mixture boils and thickens. Remove from the heat and stir in the butter. Whisk in the lime juice. (The sauce will keep, covered, in the refrigerator for up to 2 days.)
Mango Whipped Cream
In a food processor or blender, puree the mango chunks until smooth (see note); set aside. With a whisk or electric mixer, beat the cream and sugar until stiff peaks form. With a rubber spatula, fold the mango into the whipped cream. Use immediately.
Assembly
Transfer the pineapple slices to plates and drizzle with the lime-butter sauce. Top with a dollop of the mango whipped cream and garnish with the toasted pistachios.
Rudi’s Tips:
For the smoothest texture, push the pureed mango through a fine sieve before folding it into the whipped cream.
