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This dessert comes together in minutes. The buttery, sweet sauce is brightened by a squeeze of fresh lemon juice and made more “adult” with a splash of dark rum. Make a virgin sauce by leaving out the rum or get down to business by adding another splash or two. Either way, the warm sauce turns the edges of the vanilla ice cream into rivulets that spill over the stacked grilled fruit.
The sauce: In a large skillet or medium saucepan set over medium heat, melt the butter. Whisk in the brown sugar and flour. Cook, whisking constantly, for about 2 minutes to eliminate the taste of the raw flour. Pour in the half-and-half and cook, whisking constantly, until the sauce thickens, about 5 minutes. Remove from heat and whisk in rum, fresh lemon juice and vanilla extract. Keep the sauce warm over low heat until ready to use, whisking occasionally.
The pineapple: Preheat grill to medium-high heat. Brush grill with canola oil. Lay the pineapple on the grill and cook, about 5 minutes, turning halfway through cooking.
Remove the pineapple from the heat, and serve with vanilla ice cream and the brown sugar rum sauce.
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Cheesy Pennies on 7.14.2011
Forget the pineapple…pass the brown sugar rum sauce! Thanks for posting!
Juanita on 7.14.2011
Ooh… I can’t wait to try this! Looks Divine!
Ann Grismore on 7.14.2011
I am excited to try this!
seafieldfarm on 7.13.2011
That looks amazing!