I've had a pineapple on the counter for a week and a half now, just waiting for the peak of perfected ripeness for this luscious delicacy. When I shop for produce, I smell all the pineapples, and select the sweetest-smelling one. Then I take it home and let it continue to ripen, on its side, rotating it every few days so the ripened juice settles evenly around the pineapple. When it looks like it's about to ferment, I use it right away, or put it in the fridge. It usually looks pretty awful by then, but the flavor can't be beat!
Grilled Pineapple
1/4 cup honey or white grape juice concentrate
1/4 cup apple juice
1/4 teaspoon vanilla
dash salt
dash cinnamon
drop molasses
one perfectly ripened pineapple, cut into spears or wedges
dollop coconut oil if using stovetop
Wisk honey, olive oil, vanilla, salt, cinnamon, and molasses. Brush glaze on each slice of pineapple.
On the grill or stovetop (with pan preheated to medium-high heat, melt coconut oil), grill each side until glaze starts to caramelize. Serve warm!
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