Spicy Grilled Pineapple Over Vanilla Bean Ice Cream


Recipe by Peggy Fiandaca, co-owner of LDV Winery in Arizona. Serves 4.

ON BIG BLEND RADIO: On this episode of “Wine Time with Peggy,” Peggy Fiandaca talks about grilling, barbecuing, and wine pairing, and, gives a vineyard report as it nears harvest time. Watch here in the YouTube player or download the podcast on Spreaker, PodBean, or SoundCloud.


Ingredients –

Fresh pineapple sliced into ¼-inch rings, sliced, or 1 can of pineapple slices

2 tablespoons of butter

1/2 cup maple syrup

1/2 cup of brown sugar

2 tablespoons of cinnamon

1/4 teaspoon of nutmeg

1/2 cup of pineapple juice

Pint of your favorite vanilla bean ice cream

Grill Pineapples Slices –

Start grill and lightly oil grates. Grill slices for approximately 3 minutes per side. Remove from heat and set aside four grilled pineapple slices for the bottom of the dishes.

Make Pineapple Sundae Topping –

Melt butter in medium saucepan over low heat. Rough chop remaining pineapple and add to sauce. Add the maple syrup. Add brown sugar and stir until melted. Stir in pineapple juice and add cinnamon and nutmeg. Continue to stir and simmer pineapple sauce until it thickens. Adjust spices to taste. Take off the heat and cool slightly.

Assemble Sundae –

Put one grilled pineapple slice in each sundae bowl. Add two scoops of vanilla ice cream. Spoon the spicy pineapple maple syrup topping over the ice cream. Optional: Top with whipped cream sprinkled with cinnamon or toasted coconut.

Wine Pairing Suggestion –

LDV Winery Sky Island Viognier or a Viognier from the Santa Yvez Valley vineyards of Jaffurs, Fess Parker and Zaca Mesa make a nice Viognier. Viognier is a highly aromatic and fruity wine that is a nice accompaniment to the pineapple and species. A rich, tropical style Chardonnay such as Rombauer would also pair nicely.


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About the Author:

Peggy is co-owner of LVD Winery.

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