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Grilled Pineapple With Vanilla Butter

Dried mint and dried rose petals are available at All Spice in the Farmers Market (stall 614), Los Angeles or at Middle Eastern markets. Dried rose petals are also available at Ten Ren Tea Co. in Chinatown.

Type: Fruit
Courses: Dessert
Serves: 4 people

Recipe Ingredients

1   Pineapple - cut lengthwise
  Into quarters, cores removed
1/2 cup 99g / 3.5ozUnsalted butter - (1 stick)
2   Vanilla beans
1 teaspoon 5mlDried mint
1 teaspoon 5mlDried rose petals
1 teaspoon 5mlSugar

Recipe Instructions

Grill the pineapple for 4 minutes on one cut side, then turn and grill for 4 minutes on the other cut side.

Divide the butter into four pieces. Cut the vanilla beans in half lengthwise. Place each section of pineapple on a large piece of aluminum foil and top with a piece of butter. Scrape the seeds from half a vanilla bean onto each, then place the pod on top. Fold over the foil and tightly crimp the edges to make sealed packets.

Combine the dried mint, dried rose petals and sugar in a small bowl and set aside.

Place each packet on the grill and barbecue with the cover closed and vents open for 8 minutes.

To serve, remove each pineapple piece from its packet, discarding the vanilla bean and foil. Drizzle with butter from the packet, then sprinkle each generously with the mint-rose-sugar mixture. Serve with a scoop of vanilla ice cream or frozen yogurt, if desired.

This recipe yields 4 servings.

Each serving: 263 calories; 1 gram protein; 16 grams carbohydrates; 1 gram fiber; 23 grams fat; 14 grams saturated fat; 61 mg. cholesterol; 5 mg. sodium.

Source:
The Los Angeles Times, 06-30-2004

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