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Grilled Pineapple and Doughnuts with Spiced Rum Syrup
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Preparation
20 min
Cooking
15 min
Servings
4
Vegetarian
Nut-free
Egg-free
Categories
Ingredients
Spiced Rum Syrup
½ cup (125 ml) water
½ cup (105 g) sugar
3 tbsp (45 ml) dark rum
½ tsp red pepper flakes
½ vanilla bean, split lengthwise and seeds scraped
Pineapple and Doughnuts
1 pineapple, peeled, cored and cut into 8 long wedges
2 store-bought crullers, cut in half horizontally
4 scoops vanilla or coconut ice cream
¼ cup (35 g) roasted shelled pistachios, chopped
Preparation
Preheat the grill, setting the burners to high. Oil the grate.
Spiced Rum Syrup
In a pot, bring the water and sugar to a boil until the sugar has dissolved. Remove from the heat. Add the remaining ingredients and let infuse for 10 minutes. Strain through a sieve set over a large shallow bowl. Set the syrup aside.
Pineapple and Doughnuts
Grill the pineapple wedges on all sides for 5 minutes or until golden. Place the pineapple in the spiced syrup. Grill the doughnuts for 1 minute on each side. Transfer to a plate.
Drain the pineapple and place 2 pieces on each plate, side by side. Top with a doughnut half, a scoop of ice cream and pistachios. Drizzle with more spiced syrup, if desired.
Personal Note