These frozen treats have bold, knockout flavor and aroma.
Pink peppercorns are available at Penzeys and some Balducci's stores.
Servings: 12 popsicles
- 1 very ripe whole pineapple (about 3 pounds)
- 1 cup sugar, plus more for grilling the pineapple
- 1 1/2 teaspoons pink peppercorns
- 1 cup water
- 3 cups unsweetened pineapple juice
- Freshly squeezed juice from 1/2 lemon (about 2 tablespoons)
Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat a grill rack with oil and place it on the grill.
Meanwhile, trim off the pineapple top and skin. Cut the fruit in half lengthwise and coat the cut sides lightly with sugar. Place on the grill cut sides down and cook for about 15 minutes, turning, until there is charring and the fruit has softened and cooked through. Transfer to a plate to cool, then cut out and discard the core from each half. Cut away any excessively charred areas of fruit. (The char is supposed to deliver a slightly smoky flavor.)
Transfer the fruit to a blender and add the pink peppercorns. Puree until smooth.
Combine the cup of sugar and the water in a microwave-safe container. Microwave on HIGH as needed to dissolve the sugar. Transfer to a large container with a tight-fitting lid. Add the pineapple juice, lemon juice and the grilled pineapple puree; mix well. Cover and refrigerate for 1 hour, until thoroughly chilled, then pour into popsicle molds of your choice. Freeze until firm.
To serve, dip the molds briefly into lukewarm water so the popsicles release easily.
Adapted from Liz Davis of the Dairy Godmother in Alexandria.
Tested by Mickey Douglas.
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