Rum Marinated Grilled Pineapple with Brandied Cherries
- 1 medium-size ripe pineapple, cored and sliced into 1-inch rings, retain stem for garnish
- 4 ounces dark rum
- 2 ounces dark brown sugar
- 4 ounces cherry pie filling
- 2 ounces brandy or cognac
- 1 ounce shaved white chocolate
Preheat the grill on high heat.
Place the pineapple rings in a shallow baking dish and cover with brown sugar and rum gently stir sugar and rum coating each side of the pineapple rings with mixture. Place rings on grill basting each ring with marinade until each ring has grill marks. To prepare the cherry topping, using a small non-stick saute pan let pan heat up, and put in the cherry pie filling. Then, carefully add the brandy (brandy will ignite when is shaken) reduce heat to simmer, cooking cherry mixture about 5 minutes. To plate, place 4 rings on top of each other on center of plate stick reserved pineapple stem in center going through rings, top with warm cherry mixture and shaved white chocolate.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2003, Ralph Pallarino, All Rights Reserved