Grilled Pineapple with Rum Dulce de Leche

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Pour condensed milk into a 9-inch deep-dish pie plate and cover with foil.

3. 3

   Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate.

4. 4

   Bake milk in middle of oven until thick and golden, about 1 1/2 hours.

5. 5

   Carefully remove pie plate from pan and cool completely.

6. 6

   Add rum and vanilla to milk, whisk until smooth, and season with salt.

7. 7

   (The dulce de leche may be made 2 days ahead and chilled, covered.)

8. 8

   Prepare a grill or grill pan.

9. 9

   Cut the pineapple lengthwise through leaves, keeping leaves attached, into 4 wedges.

10. 10

    Grill the pineapple wedges, cut-side down, until just charred, about 2 minutes on each cut side.

11. 11

    Divide the wedges among plates, put a scoop of ice cream next to each, and drizzle with the dulce de leche.

* Per serving · 4 servings · Values may vary.

No additional tips available.