The dessert from our Rendezvous Under the Stars class was a Grilled Pineapple with Gelato and Balsamic Glaze. We actually didn’t make this dessert, Chef Michelle made it while we ate dinner. The dessert looked pretty easy to make.
She started out by “topping and tailing” the pineapple. Now that she had a flat stable surface we was able to cut the thick skin/rind off the pineapple. Once the rind was removed, she sliced the pineapple into 1.5″-2″ slices.
The ingredients needed for this recipe are:
1 Pound Seasonal Fruit Prepared as needed (see above)
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Orange Zest
Gelato
Cream of Balsamic
1/4 cup Unsalted Pistachios, Toasted and Rough Chopped
- Heat a gas or charcoal grill over medium heat.
- Toss the fruit with the olive oil and orange zest. Grill the cut side down until caramelized.
- Place the fruit in a bowl, top with a scoop of gelato, drizzle with cream of balsamic and top with a sprinkling of pistachios.
 |
| Chef Michelle showing us how to prepare a pineapple for the grill. |
 |
| A beautiful and amazingly tasty dessert. |
What are your favorite fruits to grill? Do you often grill your desserts? Do you have a recipe that you love to use during the summer?
If you’ve enjoyed this post and want to be the first to know when I’ve published a new one, sign up to receive them via email or directly in your RSS Reader. Follow me on Twitter or Google Plus too!