Cook The Book: Caramelized Pineapple With Pineapple Sherbet

1. 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. 2

   Prepare grill for medium heat direct cooking.

3. 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. 4

   Serve with Pineapple Sherbet.

5. 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.

* Per serving · 4 servings · Values may vary.