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.