- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Jody Adams
Ingredients
Syrup
- 2/3 cup Sugar
- 1 Organic Limes grated zest and juiced freshly squeezed
- 1 Organic Oranges grated zest and juiced freshly squeezed
- 2 Bay Leaves
- 1/4 teaspoon Fresh Ground Black Pepper
- 2 teaspoons Ginger Root minced
- 1/2 Vanilla Beans split lengthwise
- 2 Star Anise
- 1 ripe Pineapple
- 2 tablespoons Vegetable Oil (mild tasting) or Grapeseed Oil
- 1/4 cup Dark Rum
- 1/4 cup Ice Cream Vanilla or Coconut Flavor
- 2 tablespoons Mint cut into thin strips for garnish
Directions
Combine all the syrup ingredients in a non-reactive saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook for 20 minutes. Remove from the heat. Remove the vanilla bean and allow it to cool. When cool enough to handle, scrape the seeds into the syrup. Discard the pod or save for another use.
Prepare a medium fire on a grill. (A grill is medium when you can hold your hand close to the cooking surface for a count of 4 before having to pull it away.)
Chop off the pineapple flower (the sprout of spiky leaves) and the top inch or so of the fruit. Cut a slice off the bottom of the pineapple so it will stand upright. Slice off the skin in long vertical strips. If there are any "eyes" remaining, cut them out with a paring knife or potato peeler. If you have a pineapple corer, use it to remove the core, then lay the fruit on its side and cut eight 1/2 inch slices, then use a paring knife or cookie cutter to remove the woody core at the center of each slice. (Reserve any remaining pineapple for another use.)
Brush the pineapple rings with the oil and grill on both sides until lightly charred, about 5 minutes per side.
Arrange 2 pineapple rings on each plate. Pour a tablespoon of rum over each set of rings, then drizzle with the spiced syrup. Add a scoop of ice cream to each plate. Sprinkle with the strips of mint and serve.
