Yield: 8 Servings
|2 larges||Juicy pineapples|
|2 tablespoons||Corn oil|
|2½ cup||Cajeta de leche (see note)|
With a long serrated knife, cut off the tops and bottoms of the pineapple.
Cut away the tough rind and quarter the pineapples vertically. Cut out the tough central core. (The fruit can be prepared several hours ahead. Wrap well and refrigerate.)
Preheat a gas grill (medium) or light a charcoal fire and let it burn down until the coals are evenly white. Brush the pineapple with the corn oil.
Set the rack about 6 inches above the heat source; lay on the pineapple quarters on the grill rack, and cook, covered, adjusting the position of the pineapple on the grill to create attractive markings, for 4 minutes.
Turn the pineapple quarters, cover, and grill for another 4 minutes, again adjusting the position of the pineapple quarters on the rack, or until the pineapple is attractively marked and heated through.
Meanwhile, in a small saucepan over low heat, warm the cajeta, stirring often. Slice the pineapple, fan the slices on dessert plates, and generously nap with the warm caramel sauce. Serve immediately.
Note: Cajeta de leche is a goat's milk-based sweet caramel sauce. It's available in stores serving Hispanic populations.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .