Grilled Pineapple With Bourbon Butter Sauce And Toasted Pecans Recipes

GRILLED PINEAPPLE WITH BOURBON SAUCE

Steps:

• To prepare sauce, cut vanilla bean in half lengthwise and scrape beans from pod; discard pod. Combine beans, brown sugar, bourbon and orange juice in a small non-reactive saucepan. Bring to a boil over medium heat.
• Reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 20 minutes. Remove from heat. Whisk in butter and lime peel, whisking until butter is melted. Cover and set aside.
• Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
• Cut pineapple in half lengthwise; reserve one half for another use. Cut other half of pineapple in half lengthwise. Cut out and discard core from pieces. Cut each piece lengthwise into 3 spears. There should be 6 spears. Brush all sides of spears with oil.
• Grill pineapple until warmed and grill-marked, about 1 - 2 minutes per side. Remove from heat. When cool enough to handle, cut each spear in half crosswise.
• To serve, place 3 pineapple pieces and ice cream into each of 4 bowls. Top each serving with sauce.

GRILLED PINEAPPLE WITH BOURBON-BUTTER SAUCE AND TOASTED PECANS

Steps:

• Heat a gas or charcoal grill, or a stovetop grill pan, over medium heat.
• Brush the cut sides of the fruit with just enough grapeseed oil to lightly coat. Sprinkle the cut
• sides with the sugar and cinnamon.
• Place the fruit on the grill, cut side down, and cook until caramelized, 4 to 5 minutes.
• While the fruit is grilling, prepare the sauce. Melt the butter in a saucepan over medium heat until foamy. Whisk in the bourbon and brown sugar, and stir until the sugar has dissolved. Simmer until the sauce is thick and glazy. Finish with a squeeze of fresh lemon juice.
• For each serving, place the grilled fruit in a bowl and top with a scoop of vanilla ice cream. Drizzle with the bourbon sauce and top with toasted pecans.