Prep 10 mins
Cook 20 mins
Another recipe found in a recent TOH magazine that I am posting for safe keeping (so I can throw away magazine). The original called for nutmeg, but I changed it to cinnamon, feel free to use either one. I would make the sauce ahead of time and then just heat in the microwave after grilling the pineapple. The author also stated that sometimes she likes to use bananas in this recipe, too Just be careful when grilling them; don't let the bananas get too soft. Grilling pineapple caramelizes its natural sugars and intensifies the sweet flavor. Note: Zaar wouldn't accept 2 fresh pineapples.
- 2 fresh pineapple
- 6 tablespoons butter
- 1⁄2 cup butter, plus
- 8 tablespoons butter, for the sauce
- 2 tablespoons sugar
- 1⁄4 teaspoon ground cinnamon
- 1 cup brown sugar, packed
- 1⁄2 cup heavy whipping cream
- 1⁄2 teaspoon vanilla extract
- 1 dash salt
- 3 cups vanilla ice cream
- Peel, core and cut each pineapple into six spears.
- In a small saucepan, melt 6 tablespoons butter with sugar and cinnamon.
- Brush over pineapple.
- Grill, covered, over medium heat or broil 4 inches from the heat for 7-10 minutes or until lightly browned, turning occasionally.
- For sauce, in a small saucepan, melt remaining butter.
- Stir in brown sugar and cream.
- Bring to a boil, stirring constantly.
- Remove from the heat; stir in vanilla and salt.
- Serve sauce with ice cream and grilled pineapple.
You cannot go wrong with the recipe itself - pineapple, butterscotch sauce, ice cream - heavenly. But let's talk about quantities. Even small pineapples will produce an awful lot of pineapple for a single serving. I only needed enough for two, so I sliced two nice sized slices - nowhere near 1/3 of a whole pineapple for one person - grilled on the panini grill and this was more than enough. I would say that at most you need one pineapple for six servings.