Thursday, June 17, 2010
GRILLED PINEAPPLE with COCONUT CARAMEL
1 ripe pineapple
1 cup sugar
3/4 cup coconut milk
1/4 cup unsweetened shredded coconut, toasted
16 wooden skewers
Trim ends from pineapple, then stand it on end and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use. Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half to make 16 thin wedges. Skewer each lengthwise.
In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar, boil, swirling occasionally ( do not stir), until just golden and honeylike. Remove from heat and slowly whisk in coconut milk ( mixture will bubble furiously).
Prepare a gas or charcoal grill for high ( 450 to 550; you can hold your hand 5 inch above cooking grates only 2 to 4 seconds). Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce.
YIELD: Makes 4 servings.
Notes; You can prepare the whole pineapple, but double the ingredients for caramel sauce.
Presoak your wooden skewers in water for 30 minutes to prevent burning on grill.
You can also grill peaches and nectarines.