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The Royally Baked / Recipes  / Grilled Pineapple with Rum Caramel sauce

Grilled Pineapple with Rum Caramel sauce

In Northern Mexico, Carne asadas are a staple for any weekend, social event, or gathering. Given any excuse, people here love to throw a carne asada. Your uncle's birthday? Carne asada. Cousin's graduation? Carne asada. Grandpa passed away? Carne asada.

The literally meaning of Carne asada is grilled or barbecued meat, but it can be used to refer to a dish or a social event (think BBQ in English). Typically served at Carne asadas is well obviously grilled meat. Beef to be more exact; arranchera (skirt steak), costillas (ribs cut thinly on the diagonal), and sirloin steaks are most commonly used. For the sides, which are usually prepared on the grill before the meat; bombas (open faced quesadillas), chilacas (cheesed stuffed peppers), cebolla cambray (sprouted baby onions), just to name a few. And of course any carne asada wouldn't be complete without a shit ton of limes, tortillas, guacamole, and some relative's "famous" salsa that you just gotta try.

But when the coals die down, and everyone's full of beer and meat, no one really thinks about dessert. Ohhh but not me, I need to have something sweet at the end a meal. I made this recipe on a cast iron grill, but it can easily be made on a barbecue as well.

 

Grilled Pineapple with Rum Caramel

Makes 6  sundaes

Ingredients: 

  • 1 large ripe pineapple
  • cinnamon
  • flaked coconut, to garnish

For the rum caramel sauce:

  • 2 Tbsp / 3o ml water
  • 1 cups / 200 gm sugar
  • ¼ cup / 75 gm glucose or corn syrup
  • ¼ cup / 60 gm butter, room temp.
  • ¼ cup / 50 gm sour cream, room temp.
  • ½  tsp sea salt
  • 1 tsp / 5 ml vanilla extract
  • 3 Tbsp / 45 ml rum (dark, spiced, white, your choice)

 

Intructions

 

Making the rum caramel sauce:

1. In a small sized pot add the water, sugar and glucose. Stir using a wooden spoon over medium low heat. Once the sugar is dissolved, take out the wooden spoon and NO LONGER STIR (to avoid crystallization). Just let it boil and do its thing.

2. Cook the sugar until caramelized and the colour has reached a dark amber.

 

3. Take the caramel off the heat, stir in the room temperature butter, sour cream, and sea salt carefully because the caramel will start to boil violently (bringing the butter and cream to room temperature helps). And finally stir in the vanilla extract and rum. Once cooled, check for consistency;

-Too thick? Stir in a splash of water or milk.

-Too thin? Put it back on the heat to evaporate a bit more of the moisture.

Set aside.

Grilling the pineapple:

1. Preheat the grill on a medium high heat for about 5 minutes or longer if using cast iron.

2. Remove the top and skin of the pineapple. Slice in to 1"/2cm rounds.

3. Lightly oil the grill to avoid the pineapple from sticking. Place the pineapple rounds on the grill and try to avoid moving them around so that they develop grill marks. Grill for about 5 minutes each side and sprinkle lightly with cinnamon.

 

Assembling the sundaes:

1. Chop up the grilled pineapple which ever way you like.

2. Add a scoop or two of your favourite ice cream.

3. Drizzle with the rum caramel sauce on top, garnish with toasted coconut flakes, and buen provecho!

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