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Grilled Pineapple Rum Sundaes
Friday, Aug 7, 2009 @05:10pm CDT
Grilled Pineapple Rum Sundaes
1 fresh pineapple, peeled, cored, and cut into 1 slices
1 qt. vanilla ice cream
Marinade:
¾ c. orange juice
¾ c. coconut rum
½ c. water
1 Tbsp. light brown sugar
½ tsp. ground cinnamon
½ tsp. nutmeg
Combine all ingredients until well mixed.
Place pineapple chunks in marinade and refrigerate for 2-24 hours.
Remove pineapple chunks from marinade and set marinade aside. Skewer pineapples.
Place on grill over medium-high heat (350-400 degrees) 1-2 minutes on each side.
Note: if placing pineapple directly on grill, lightly coat grill with vegetable cooking spray
Sauce:
1 c. reserved marinade
1 c. granulated sugar
2 Tbsp. cornstarch, dissolved in small amount of cold water
1 Tbsp. butter
Over medium-high heat, mix sugar and marinade until sugar is dissolved. Gradually add cornstarch while stirring constantly. Continue stirring, and bring to a boil for 1 minute or until thickened. Remove from heat and stir in butter until melted.
Scoop vanilla ice cream into dish and top with sauce and pineapple chunks.
Yield: About 6
courtesy: Chrystal Wilson from the Lake Meredith Aquatic & Wildlife Museum -
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