Cook The Book: Caramelized Pineapple With Pineapple Sherbet – a delicious recipe with pineapple, butter, sugar, Pineapple, condensed milk, pineapple. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the pineapple on its side and cut off about 1/2 inch from the top and bottom. Stand the pineapple upright and cut lengthwise to remove the tough outer skin After the skin has been removed, shave off any remaining hard bits of peel. Cut the pineapple into quarters, lengthwise, through the core. Lay each quarter flat and, slicing at an angle, remove the hard center core. Cut each quarter in half lengthwise again, rendering 8 long, slender pieces of pineapple.
2
Prepare grill for medium heat direct cooking.
3
Melt butter in a medium-sized saute pan. Stir in the sugar and cook just until the sugar begins to dissolve. Using about one quarter of this mixture, lightly brush the surfaces of the pineapple. Grill for 8-10 minutes, turning once.
4
Serve with Pineapple Sherbet.
5
Place the sweetened condensed milk and the pineapple chunks in a blender and puree until very smooth. Pass the mixture through a fine-mesh strainer, press firmly. Discard the remaining pulp. Stir the milk and lemon juice into the pineapple puree, and chill for 30 minutes.
438
kcal
Calories
27
g
Fat
47
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 whole ripe pineapple, 1/2 cup (1 stick) unsalted butter, 2/3 cup sugar, Pineapple Sherbet (, and more.
Yes, Cook The Book: Caramelized Pineapple With Pineapple Sherbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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