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Ingredientes
- 2 lrg Juicy pineapples
- 2 Tbsp. Corn oil
- 2 1/2 c. Cajeta de leche (see note)
Direcciones
- With a long serrated knife, cut off the tops and bottoms of the pineapple.
- Cut away the tough rind and quarter the pineapples vertically. Cut out the tough central core. (The fruit can be prepared several hrs ahead. Wrap well and chill.)
- Preheat a gas grill (medium) or possibly light a charcoal fire and let it burn down till the coals are proportionately white. Brush the pineapple with the corn oil.
- Set the rack about 6 inches above the heat source; lay on the pineapple quarters on the grill rack, and cook, covered, adjusting the position of the pineapple on the grill to create attractive markings, for 4 min.
- Turn the pineapple quarters, cover, and grill for another 4 min, again adjusting the position of the pineapple quarters on the rack, or possibly till the pineapple is attractively marked and heated through.
- Meanwhile, in a small saucepan over low heat, hot the cajeta, stirring often. Slice the pineapple, fan the slices on dessert plates, and generously nap with the hot caramel sauce. Serve immediately.
- Note: Cajeta de leche is a goat's lowfat milk-based sweet caramel sauce. It's available in stores serving Hispanic populations.
- /FRUIT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 8 servings | |
| Calories 30 | |
| Calories from Fat 30 | 100% |
| Total Fat 3.4g | 4% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
