Desserts are simple and often fruit-based in India. Pineapple is an excellent fruit for grilling because it remains firm when ripe. Sizzling, juicy pineapple is topped with a generous scoop of cold vanilla ice cream. This dessert is likely to become a favorite from the grill.
Glaze
- 1/3 cup light unsulphured molasses
- 4 tablespoons unsalted butter, cut into small pieces
- 8 whole green cardamom pods, lightly cracked*
- 2 teaspoons freshly squeezed lime juice
Bring molasses, butter, and cardamom to a boil in a heavy medium saucepan over high heat, stirring until butter melts. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Remove pan from heat and stir in lime juice. Set aside.
Pineapple
- 2 ripe (yet firm) pineapples, peeled and cored
- 2 tablespoons canola oil, plus additional for oiling the grill
- Vanilla ice cream
Preheat grill to medium-high. Clean grill grates with a stiff brush, then oil liberally to prevent sticking. (Note: To use a grill pan, preheat a lightly oiled grill pan to medium-high heat).
Cut pineapple crosswise into 3/4-inch thick rounds. Brush them lightly with canola oil, then brush both sides liberally with the glaze. Arrange pineapple on the grate in a single layer and cook until the bottom sides are golden brown and sizzling, about 4 minutes. Turn slices over with tongs and cook until second side is golden brown and sizzling, about another 4 minutes.
Divide the warm pineapple among 6 plates and top with scoops of vanilla ice cream. Drizzle with any remaining glaze and serve at once.
Make It Ahead: The glaze can be made 4 hours ahead. Let stand at room temperature. Whisk before using.
* To crack cardamom pods, lightly crush them with a heavy rolling pin or under a small, heavy skillet.Serves 6
