HOT OFF THE GRILL! Pineapple À la Mode

Grilled pineapple, caramelized Lavender Sugar, vanilla custard, Lemon Olive Oil, Cabernet Sea Salt… OH MY!

Recipe by: Gabrielle

SERVES: 6

Wine Pairing: Pietro Family Cellars Brut Sparkling NV,California

PREP TIME: 10 minutes REST TIME: 45 minutes COOK TIME: 5 minutes TOTAL TIME: 1 hour

INGREDIENTS

1 sheet parchment paper
1 quart frozen vanilla custard or substitute vanilla bean ice cream
1 fresh whole pineapple
½ cup GC Napa Valley Natural Culinary Lavender Sugar
6 Tbsp. GC Napa Valley Natural Lemon Olive Oil
2 tsp. GC Napa Valley Natural Cabernet Sauvignon Finishing Sea Salt (¼ tsp. per serving)
Optional plate garnish: Whipped cream
Optional plate garnish: 6 or 12 pineapple leaves brushed with canola oil
Optional plate garnish: 6 maraschino cherries, patted dry

TO PREPARE

Pre-Scoop Vanilla Custard:

Place a ¼ sheet pan or dinner plate lined with parchment paper in the freezer for 15 minutes. Remove vanilla custard from freezer and allow to slightly soften. Fill a 4 Tbsp. (2 oz.) ice cream scoop with custard. With a knife level custard even with the top, then place custard flat side down on the frozen sheet pan/plate. Repeat to form 6 scoops. Freeze 30 minutes or longer. If using whipped cream as a garnish, whip at this step and refrigerate.

Prepare Pineapple:

Cut ½” slice off top and bottom of pineapple. Reserve pineapple top with leaves. Using a sharp knife, remove the rugged pineapple skin by slicing, following the slight curve of the pineapple. Cut pineapple crosswise into 6 equal slices, about ¾”-1” thick. Leave pineapple core in to retain structure of the slice when grilling. Reserve 6 or 12 unbruised pineapple leaves for Optional Plate Garnish: Brush leaf tops with canola oil to make the leaves shiny.

Grill Pineapple:

: Preheat grill to medium-high heat. Sprinkle 2 tsp. Lavender Sugar evenly on each side of pineapple. Place pineapple on grill and watching closely, grill until golden brown grill marks, about 2½-3½ minutes then flip. Total cooking time is 5-6 minutes.

TO SERVE

Put warm grilled pineapple slices on individual plates. Working quickly, place a frozen custard scoop (flat side down) on top the pineapple. Drizzle 1 Tbsp. Lemon Olive over the custard followed by a generous ¼ tsp. sprinkling of Cabernet Sauvignon Finishing Sea Salt. Optional plate garnishes: Whipped cream dollop, top with maraschino cherry, 1-2 pineapple leaves tucked in the whipped cream.