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Pineapple Slices with Honeydew Sauce

Yield 8 servings


  • 1 ripe honeydew melon, peeled, seeded, and cubed
  • 1/4 cup honeydew melon liqueur*
  • 1/4 cup honey
  • 1 pineapple, peeled and cored
  • 1 1/2 tablespoons chopped fresh mint
  • Garnishes: fresh mint sprigs, fresh raspberries

How to Make It

  1. Process first 3 ingredients in a food processor until smooth, stopping once to scrape down sides. Transfer to a bowl. Cover and chill 2 hours.

  2. Cut pineapple in half lengthwise. Cut each half into 4 wedges.

  3. Grill, covered with grill lid, over high heat (400° to 500°) about 5 minutes on each side, or until lightly browned.

  4. Pour honeydew mixture into 8 chilled bowls; sprinkle with chopped mint. Arrange pineapple over honeydew mixture. Top each serving with raspberries and a mint sprig. Serve immediately.

  5. *For testing purposes, we used Midori.