Grilled Cardamom-Scented Pineapple with Vanilla Ice Cream
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.
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.