It's so easy to serve fresh fruit as a salad or simply sliced that it's no wonder we don't think to do more with it. Broiled grapefruit, sauteed apples or bananas, berries lightly cooked with a little sugar and grilled tropical fruits can make wonderful desserts.
Here, in the spirit of the season, pineapple slices are grilled and then drizzled with a simple syrup infused with lime. Long, thin pieces of fresh lime zest are nice, but any form will do.
Servings: 10 - 12
- 1/2 cup sugar
- 1/2 cup water
- 2 limes (zest only)
- 2 pineapples, peeled, cored and cut into 1/4- to 1/2-inch slices
In a small saucepan over medium heat, add the sugar, water and lime zest and cook until the sugar dissolves. Remove from the heat and let the syrup cool.
When ready to cook, prepare the grill. If using a gas grill, preheat the grill to medium high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Make sure the grate is very clean. Oil the grate if necessary.
Place the pineapple slices on the grill (you may need to do this in batches). Cook until the slices have distinct grill marks, 3 to 4 minutes. Turn over and repeat. Transfer the slices to a serving platter and drizzle about half of the syrup over them. Just before serving, taste the pineapple and add more syrup, if desired. Serve at room temperature.
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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