Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Sugar-coated fruit caramelizes beautifully under the broiler, deepening and intensifying its flavor.

David Bonom
Recipe by Cooking Light March 2011

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Credit: Quentin Bacon; Styling: Philippa Brathwaite

Recipe Summary test

total:
30 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine granulated sugar, 3 tablespoons bourbon, 3 tablespoons water, and juice in a medium saucepan over medium-high heat; cook 2 minutes or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat to medium and cook, without stirring, 10 minutes or until golden. Remove from heat. Carefully add cream, stirring constantly (mixture will bubble vigorously). Cool slightly. Stir in remaining 2 teaspoons bourbon and vanilla.

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  • Preheat broiler to high.

  • Cut pineapple lengthwise into 12 slices; cut each slice in half crosswise. Arrange pineapple on a foil-lined broiler pan coated with cooking spray; sprinkle evenly with brown sugar. Broil 5 inches from heat for 12 minutes or until golden brown.

  • Scoop 1/3 cup ice cream into each of 6 bowls. Arrange 4 pineapple slices in each bowl; top each serving with 2 1/2 tablespoons caramel sauce. Sprinkle each serving with 2 teaspoons coconut; serve immediately.

Nutrition Facts

309 calories; fat 5.3g; saturated fat 3.5g; mono fat 1.2g; poly fat 0.2g; protein 3.1g; carbohydrates 61g; fiber 2.3g; cholesterol 14mg; iron 0.6mg; sodium 48mg; calcium 86mg.
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