Grilled Pineapple with Vanilla Ice Cream and Ginger Syrup
12 Pineapple slices, canned or fresh, core removed
Vanilla ice cream
1/4 cup Shaved coconut, lightly toasted
1 cup Water
1 cup Brown or demerara sugar
3 large pieces of ginger (4cm long by 1cm thick), peeled
1/2 tsp. Chinese white rice vinegar
The juice of one mandarin or clementine
- Preheat the barbecue to 300º C (575º F).
- Combine all the ingredients for the ginger syrup in a flame safe pan.
- Bring the mixture to a rapid boil on the barbecue’s side burner (or alternatively on the stove) and allow to boil down (about 25 minutes) until small, thick bubbles form on the top of the syrup and it has thickened*. While waiting for the syrup, flash-grill the pineapple slices on either side.
- When ready to serve, top two slices of pineapple with vanilla ice cream. Drizzle the hot syrup over it and top with the toasted coconut.
*Be careful when boiling sugar as it can boil over very rapidly. Stir continuously until you remove it from the heat.
Posted on December 01, 2013 by Matthew C. exclusively for BBQXL