Grilling guru and food writer Steve Raichlen creates a delicious sweet dessert "rub" for grilled caramelized pineapples at the 2007 Food & Wine Classic in Aspen.Grilling guru and food writer Steve Raichlen creates a delicious sweet dessert "rub" for grilled caramelized pineapples.
[MUSIC] So, your recipe calls for spit-roasting a whole pineapple on the rotisserie. And it is rubbed and seasoned first with a simple rub that is made with turbinado sugar, ground cinnamon, and ground cardamom. And whenever I make a rub I actually mix the ingredients with my fingers. this breaks up any lumps that may be in the sugar and the way we're gonna put this together Is this. First of all, this is coconut milk, it's the heavy cream of the tropics. If you can't get it, you could use melted butter or heavy cream. So, coconut milk, we'll brush the top of the pineapple with coconut milk, then the bottom. Then this gets dredged in Our desert rub, by the way desert rub great for peaches, great for plums, pineapple any succulent fruit. We'll oil the ridges of our grill pan. In we go one. There we go. Great. Good. Okay so Let's see the idea on this is we just wanna put some beautiful caramelized grill marks on our pineapple because you know what we say at Barbecue University, the only marks you get are grill marks. You can see what the importance of why this needs to be cooked on a screaming hot grill, right? Because if the grill is not hot you just melt the sugar off. The whipped cream, simple whipped cream, confectioner's sugar. We also have some cardamom and so it's a cardamom flavored whipped cream. Look at those guys. All right. Two, that's the caramelized pineapple. Three, beautiful. Okay. That is our pineapple. A little bit of cinnamon This is a little brandy and let's see, this is a little fire and we can sort of flambee the pineapple and finally we have. [APPLAUSE] The grilled pineapple. [APPLAUSE] [MUSIC] [BLANK_AUDIO]