Grilled Pineapple Slices With Ginger Cream Recipes

Steps:

• Cut ends off pineapple. Quarter lengthwise, peel and core.
• Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
• Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.

Steps:

• For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
• Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
• When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
• For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
• To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.

Steps:

• Heat the coals over gas grill for direct heat. Make the ginger cream sauce.
• Cut 1/2 inch slice off top and bottom of pineapple. Cut off rind. Cut pineapple cross-wise into slices; remove "eyes" from slices.
• Drizzle both sides of pineapple with butter.
• Cover and grill; pineapple slices 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until hot and light brown.
• To serve: top pineapple with Ginger Cream. Garnish with cherries, if desired.
• Cover and refrigerate until serving.
• Ginger Cream: Mix sour cream, brown sugar and crystallized ginger.
• Cover and refrigerate until serving. Makes enough for 6 servings of Grilled Pineapple with Ginger Cream Sauce.

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Butter and flour tart pan, knocking out excess flour.
• Stir together all crust ingredients in a bowl with a fork until combined well, then press mixture with your fingers and the back of a spoon evenly and firmly onto bottom and up side of tart pan.
• Bake crust until a shade darker, 8 to 10 minutes, then transfer to a rack and cool to room temperature, about 30 minutes.
• Make filling and grill pineapple:
• While crust cools, whisk together sour cream, brown sugar, chiles, and zest in a small bowl until sugar is dissolved. Beat cream cheese in a bowl with an electric mixer until smooth, then add sour cream mixture and beat until combined well. Keep covered with plastic wrap until ready to use.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• While coals are lighting, put pineapple quarters on a cutting board, long cut sides down, and cut lengthwise into slices slightly less than 1/4 inch thick with an adjustable-blade slicer or a knife (use caution; peeled pineapple is extremely slippery). Grill pineapple in 2 batches, covered only if using a gas grill, on lightly oiled grill rack, turning over once with tongs, until tender, about 5 minutes total. (If pineapple sticks to rack, use a metal spatula to loosen before turning.) Transfer to a platter and cool to room temperature, about 15 minutes. Trim pineapple and discard core from slices.
• Assemble tart:
• Spread filling in tart shell, then press raspberries into cream. Gently push up bottom of pan to loosen pan bottom (with crust) from side of pan, then carefully lift out tart and transfer to a work surface. Gently insert a thin wide metal spatula between crust and pan bottom, then run spatula under crust to loosen from pan. Using spatula, slide tart shell carefully onto a serving platter. Arrange pineapple decoratively over cream.
• Make glaze:
• Melt jelly with water in a small saucepan over moderate heat, stirring until smooth, then brush glaze onto pineapple with pastry brush.

Steps:

• Mix the melted butter with honey and salt until well combined.
• Brush liberally over both sides of the pineapple slices.
• Place the slices on a large baking sheet; cover with plastic wrap and refrigerate for about 2 hours or up to 24 hours.
• Lightly oil the grill grate.
• Set the grill to high heat.
• grill the pineapple slices about 2-3 minutes per side or until grill marks appear on the slices and the they are heated through.