Tim Foolery

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Grilled Pineapple with Gelato and Balsamic Glaze

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
Cream of Balsamic
1/4 cup Unsalted Pistachios, Toasted and Rough Chopped

  1. Heat a gas or charcoal grill over medium heat.
  2. Toss the fruit with the olive oil and orange zest. Grill the cut side down until caramelized.
  3. Place the fruit in a bowl, top with a scoop of gelato, drizzle with cream of balsamic and top with a sprinkling of pistachios.
I have not hidden my love of the Chopping Block, in any sense, but I must say this is probably the worst recipe I’ve collected from them — not the worst dish, the worst recipe.  Maybe it is because we really didn’t participate in the making of this dessert or because the recipe isn’t all that clear.
I must say this dessert was fantastic.  The balsamic paired wonderfully with the caramelized pineapple and the gelato.  Sorry, TCB, but even the best can’t hit a home run every time at bat.
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?

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