1 ripe pineapple
1/2 cup melted unsalted butter
3/4 cup granulated sugar
1 teaspoon grated lime zest
1 teaspoon cinnamon
1/8 teaspoon ground cloves
6 cups vanilla ice cream
1/2 cup dark rum or 151-proof rum for flambeing (optional)
Preheat the grill to high. Oil the grate.
Cut the rind off the pineapple, leaving the green leaves intact. Cut the pineapple in half lengthwise through the leaves as well as the fruit to obtain 8 slender wedges of pineapple with leaves intact. Trim the core off each pineapple wedge. Have the melted butter in one shallow bowl; mix the sugar, lime zest, cinnamon and cloves in another bowl.
Dip each wedge of pineapple first in melted butter, then in the sugar mixture, shaking off excess. Grill pineapple wedges until browned and sizzling, 5 to 8 minutes per side. Transfer to plates or a platter. Dish out the ice cream.
If using the rum, heat in a small saucepan until warm, almost hot, but do not let boil. Touch a match to the rum and pour over pineapple. Serve at once.
Serves 8.
Recipes from Steven Raichlen
Sunday, September 24, 2000
