She started out by "topping and tailing" the pineapple. Now that she had a flat stable surface we was able to cut the thick skin/rind off the pineapple. Once the rind was removed, she sliced the pineapple into 1.5"-2" slices.
The ingredients needed for this recipe are:
1 Pound Seasonal Fruit Prepared as needed (see above)
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Orange Zest
Cream of Balsamic
1/4 cup Unsalted Pistachios, Toasted and Rough Chopped
- Heat a gas or charcoal grill over medium heat.
- Toss the fruit with the olive oil and orange zest. Grill the cut side down until caramelized.
- Place the fruit in a bowl, top with a scoop of gelato, drizzle with cream of balsamic and top with a sprinkling of pistachios.
I have not hidden my love of the Chopping Block, in any sense, but I must say this is probably the worst recipe I've collected from them -- not the worst dish, the worst recipe. Maybe it is because we really didn't participate in the making of this dessert or because the recipe isn't all that clear.
I must say this dessert was fantastic. The balsamic paired wonderfully with the caramelized pineapple and the gelato. Sorry, TCB, but even the best can't hit a home run every time at bat.
|Chef Michelle showing us how to prepare|
a pineapple for the grill.
|A beautiful and amazingly tasty dessert.|
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