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The Washington Post

Grilled Pineapple Sundaes With Brown Sugar-Rum Sauce

Grilled Pineapple Sundaes With Brown Sugar-Rum Sauce 6.000

Stacy Zarin Goldberg for The Washington Post

Nourish May 21, 2014

Here's a recipe well suited to the baking-phobic among us. Just about anyone who has grilled a steak and made a butter sauce can master this.

The sauce is a riff on the traditional bananas Foster sauce. It's a little leaner, and some fresh orange juice adds a pleasant hint of acid.

It's nice to show off the sundaes in 8-ounce parfait glasses, but any dessert bowls of similar volume will work.

Make Ahead: The pineapple can be grilled up to a day in advance; refrigerate until ready to serve. You could also pre-scoop the yogurt to make assembly at the last minute even easier.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 1 pineapple, peeled, cored and cut into generous 1/4-inch thick rings (about 1 1/2 to 1 3/4 pounds trimmed and sliced)
  • 2 1/2 tablespoons unsalted butter
  • 2/3 cup light brown sugar
  • 1/4 cup dark rum
  • 1/3 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Six 1 to 1 1/2 ounce scoops nonfat vanilla frozen yogurt

Directions

Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Arrange the pineapple slices on the grill. Close the lid and cook for 3 to 4 minutes, until the pineapple has nice brown grill marks. Use a spatula to loosen and flip the pineapple slices over. For a gas grill, close the lid and reduce the heat to medium; cook for 3 to 4 minutes or as needed for the slices to get good grill marks and heat through. For a charcoal grill, cook uncovered in the same manner.

Transfer to a platter; once the pineapple slices are cool enough to handle, cut each one into 1/2-inch-wide pieces.

Combine the butter, brown sugar, rum, orange juice, vanilla, cinnamon and ginger in a medium saucepan over medium-high heat. Cook, whisking, for 4 to 5 minutes, until the sauce comes to a boil. Reduce the heat to medium; cook for 3 minutes or until slightly reduced. Keep a close eye on the sauce; if it gets too hot it might boil over. Remove from the heat; add the pineapple, stirring to coat evenly.

Divide the pineapple pieces and sauce among individual serving dishes.Top each portion with a scoop of the frozen yogurt. Serve right away.


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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (1)

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Nutritional Facts

Calories per serving: 250


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 3g 15%

Cholesterol: 15mg 5%

Sodium: 25mg 1%

Total Carbohydrates: 46g 15%

Dietary Fiber: 2g 8%

Sugar: 39g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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