Grilled Pineapple with Whisky Glaze

Pineapple grills up beautifully on the barbeque. Cook up a few rings and serve them with a sweet ‘n’ smoky whisky sauce (and may we recommend some Cointreau whipped cream?) for a summertime dessert.

Ingredients:

• 2 cups (470 ml) mascarpone
• 1 cup, (240 ml) heavy cream, whipped to soft peaks
• 2 tablespoons (30 ml) Cointreau
• ¾ cup (180 ml) Canadian whisky
• ¾ cup (180 ml) brown sugar
• 1 ½ teaspoons (7.5 ml) vanilla extract
• ½ teaspoon (2.5 ml) ground cinnamon
• ½ teaspoon (2.5 ml) ground cardamom
• ½ teaspoon (2.5 ml) ground nutmeg
• Vegetable oil, for the grill
• ¾ pineapple, peeled, cored, and cut into rings

Method:

• Fold the mascarpone gently into the whipped cream. Fold in the Cointreau. Refrigerate until needed.
• Preheat the grill to medium-high. In a bowl, combine the whisky, brown sugar, vanilla, cinnamon, cardamom, and nutmeg. Whisk until the sugar dissolves.
• Oil the grill and place the pineapple rings on it. Brush the rings with the whisky mixture. Grill, turning the rings occasionally, for 10 minutes.
• Transfer the rings to serving plates. Dollop the Cointreau cream beside and serve immediately.