Featured in the May 2011 Newsletter
Recommended Pairing: Moscato
1 pineapple, peeled and cored
1 ½ cups brown sugar
¾ cup water
¼ cup butter
¾ cup heavy cream
¼ cup spiced rum
Vanilla Ice Cream
Cut the pineapple into quarters from top to bottom., and then quarter each piece again. Grill over medium heat, about 4 minutes on each side. Remove from the grill and cover.
In a medium saucepan, combine brown sugar and water and cook on medium-high heat until most of the water has dissolved and the sugar begins to caramelize, about 5-8 minutes. Add butter, and once melted, heavy cream and a pinch of salt. Return to a boil and then remove from heat and add spiced rum.
Serve over vanilla ice cream and the grilled pineapple.