Grilled Cardamom-Scented Pineapple With Vanilla Ice Cream

By á-174942

Ingredients

• 1/3 cup mild-flavored (light) molasses
• 3 tablespoons unsalted butter cut small pieces
• 8 whole cardamom pods lightly cracked
• 2 teaspoons fresh lime juice
• 1 1/2 pineapples peeled, and cut crosswise into twelve 3/4"-thk rounds
• 2 tablespoons peanut oil
• Salt to taste
• Freshly-ground black pepper to taste
• Vanilla ice cream for serving

Preparation

Step 1

Prepare barbecue (medium-high heat). Bring molasses, butter, and cardamom to boil in heavy medium saucepan over high heat, stirring occasionally to melt butter. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Remove from heat. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature. Whisk before using.)

Brush pineapple rounds with peanut oil. Sprinkle with salt and pepper. Grill until golden brown and slightly charred, brushing with glaze on each side during last 30 seconds of cooking, about 4 minutes per side. Divide pineapple among 6 plates. Top with vanilla ice cream, and drizzle with remaining glaze.

This recipe yields 6 servings.