Receta Grilled Pineapple With Cajeta
by Global Cookbook

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Ingredientes

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