Hot desserts: Grilled pineapple, ghost chili and aged rum
Ghost chili and aged rum give extra flavor to the classic, sticky sweet, grilled pineapple dessert.
Course
Dessert
Cuisine
Fusion
Prep Time12hours
Cook Time1hour
Total Time13hours
Servings6
AuthorJohan Johansen
Ingredients
For grilled pineapples:
Two pineapples
50mlof ghost chili and spiced rum syrup
50mlof reduced pineapple syrupsee note
50mlof aged rum
Juice of one lime
For vanilla custard:
Two egg yolksfresh from trusted source or pasteurized
1tablespoonof sugar
150mlof heavy cream
Seeds of one vanilla pod
One dash of ghost chili and spiced rum syrup
Sweet licorice syrup to tasteJohan Bülow brand works really well!
Instructions
Peel pineapple, remove core and cut into long strips lengthwise. Place in plastic bag.
Mix syrup, pineapple juice and rum. Pour over pineapple and place securely in fridge. Marinate overnight, turning the bag every now and then.
Heat grill pan to medium high.
Remove pineapple strips from marinate, reserve marinade.
Grill pineapple strips a few minutes on each side. Work in batches, making sure not to crowd the pan.
Cut grilled pineapple strips into irregular bite-sized chunks and return to marinade.
Squeeze over juice of one lime, toss, taste and add more syrup, or rum if needed. Return to fridge.
Vanilla custard:
In a bowl, whisk egg yolks and sugar till light and airy. Set aside.
In another bowl, mix vanilla with heavy cream and whip till soft peaks.
Gently fold egg mixture into whipped cream.
Set aside.
To serve:
Put pineapple chunks in individual bowls, top with some of the marinade.
Pour a nice dollop of custard on top of every bowl.
Add an attractive drizzle of sweet licorice syrup on top of custard.
Recipe Notes
For reduced pineapple syrup: Add a cup or so of liquid from a quality can of pineapple slices to a heavy bottom pan and bring to a boil over medium heat. Boil till thickened and syrupy. Allow to cool.