Grilled Peppered Pineapple with Tequila and Orange Sauce
|Green peppercorns||1 1⁄2 Teaspoon, minced|
|Honey||1⁄4 Cup (4 tbs) (Preferably Buckwheat)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Silver tequila||4 Ounce|
|Vanilla ice cream||1 Pint|
Light a fire in a charcoal or gas grill.
Using a large kitchen knife, cut off the top and bottom of the pineapple.
Cut off the skin down to the flesh.
Cut the pineapple into 1/2- to 3/4-inch crosswise slices.
Remove the core with a round cutter.
Rub both sides of the pineapple slices with the peppercorns.
In a small, heavy saucepan, combine the honey, orange juice, and tequila.
Cook over medium heat until reduced by three fourths.
The sauce will appear slightly thick.
Set aside and keep warm.
Grill the pineapple slices on a well-oiled grill over a hot fire until both sides are well browned.
Divide among 6 dessert plates.
Drizzle each serving with 1 tablespoon of sauce and top with vanilla ice cream.