1 oz. Southern Comfort
1 oz. Grand Marnier
2 oz. Vodka
Pineapple juiceCombine in a highball glass with ice, and top with pineapple juice and a pineapple slice.
Great Grilled Dessert for a Barbeque
Planning a barbeque this weekend? Here’s another way to enjoy pineapple – this time with a bit of rum. This delicious recipe comes from Nigella Lawson’s classic “Forever Summer” cookbook. It combines so many things we love – including chocolate!
Carmelized Pineapple with Hot Chocolate Sauce
1 ripe pineapple
1 cup plus 2 tablespoons granulated brown sugar
For the chocolate sauce:
8 oz bittersweet chocolate (minimum 70%)
1/2 cup Malibu or other rum
1/2 cup heavy cream
14 bamboo skewers soaked in cold water to stop them from catching fire in the heat of the broiler or grill.
Preheat broiler or grill. Cut pineapple into wedges (Cut the top and bottom off the pineapple; working vertically, slice the skin off the fruit.
Cut into quarters and then into three pieces again lengthwise to create the wedges.) Cut out the woody core and thread the wedges onto the soaked bamboo skewers lengthwise. Lay in a shallow dish.
Put the chocolate, broken up into pieces, into a thick-bottomed pan along with the Malibu rum and melt over a low heat. Stirring, pour in the cream, plus any juice that has gathered from the fruit. When the sauce is thick, smooth and hot, pour into a bowl with a ladle or enough little bowls to give one per person.
Lay the kebobs on a sheet of foil and either broil or grill the pineapple, thickly coating it with the granulated brown sugar first, until it carmelizes and scorches in the heat.
Take from the broiler or grill and lay them on a large plate and serve the chocolate sauce for dipping.
Note: I use one of those mini crock pots to keep my chocolate sauce hot and creamy.