Charlie Palmer's Flame-Glazed Pineapple
Charlie Palmer, Aureole-New York, NY
Adapted by StarChefs
kitchen pyrotechnics required! In this recipe, Chef Palmer
marinates the pineapple and cooks it on the grill to develop
its amazing flavor.
Yield: 4 servings
cup cold water
cup granulated sugar
cups dark rum
cup light brown sugar
teaspoon pure vanilla extract
grated nutmeg to taste
large ripe pineapple, peeled and trimmed, eyes carefully
slices lemon (or plain) pound cake
pint vanilla ice cream
cup toasted walnuts
a simple syrup by bringing the water and sugar to a boil in
a small saucepan over medium-high heat. Immediately remove
from the heat and set aside to cool.
the simple syrup is cool, combine it with the rum, brown sugar,
vanilla, and nutmeg to taste in a large, shallow baking dish,
whisking to dissolve the sugar. Add the whole pineapple and
turn to coat all sides with the rum mixture. Cover lightly
with plastic film and marinate at room temperature for 12
hours (or refrigerated for up to 2 days), turning frequently
so that all sides of the pineapple have absorbed some of the
marinade. Remove the pineapple from the dish, separately reserving
Preheat the grill to medium-high. Place the pineapple on the
preheated grill. Grill for about 20 minutes, turning every
3 to 4 minutes, until all areas of the pineapple are beginning
to glaze and the center has begun to cook slightly.
the pineapple is grilling, transfer the marinade to a small
non-reactive saucepan over medium-high heat. Bring to a boil;
then, lower the heat and simmer for about 10 minutes or until
a thin syrup forms. Remove from the heat and cool slightly.
the pineapple from the grill, and using a sharp knife, split
the pineapple, lengthwise, into quarters. Carefully slice
off any core that is still hard. Keeping each quarter intact,
slice, on the bias, into ½-inch thick pieces.
a slice of pound cake in the center of each of four luncheon
plates. Angle 3 to 4 slices of pineapple across the cake.
Place a scoop of vanilla ice cream on the side and drizzle
the warm rum syrup around the edge of the plate. Sprinkle
toasted walnuts over the plate and serve.
serve the pineapple slices in a shallow soup bowl, garnished
with fresh berries. Place a scoop of vanilla ice cream, frozen
yogurt, or crème fraîche in the bowl and drizzle
the warm rum syrup over the fruit. Sprinkle toasted slivered
walnuts over the bowl and place a spring of fresh mint