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Bon Appétit

Grilled Cardamom-Scented Pineapple with Vanilla Ice Cream

4.6

(12)

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Grilled Cardamom-Scented Pineapple with Vanilla Ice CreamScott Peterson

Be sure to brush the grill clean while it's hot before adding the fruit.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1/3 cup mild-flavored (light) molasses
3 tablespoons unsalted butter, cut into small pieces
8 whole cardamom pods , lightly cracked
2 teaspoons fresh lime juice
1 1/2 pineapples, peeled, cut crosswise into twelve 3/4-inch-thick rounds
2 tablespoons peanut oil
Vanilla ice cream

Preparation

  1. Step 1

    Prepare barbecue (medium-high heat). Bring molasses, butter, and cardamom to boil in heavy medium saucepan over high heat, stirring occasionally to melt butter. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Remove from heat. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature. Whisk before using.)

    Step 2

    Brush pineapple rounds with peanut oil. Sprinkle with salt and pepper. Grill until golden brown and slightly charred, brushing with glaze on each side during last 30 seconds of cooking, about 4 minutes per side. Divide pineapple among 6 plates. Top with vanilla ice cream, and drizzle with remaining glaze.

TagsFruit DessertDessertCardamomHerbs & SpicesLimeCitrusFruitPineappleSnackGluten Free30 Minutes or LessMake AheadGrillingBon Appétit
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