Grilling, Smoking and Barbecuing Recipes
Grilled Pineapple with Kahlua Dulce de Leche
Ingredients
- 2 (14 ounce) cans sweetened condensed milk
- 1/3 cup Kahlua
- 1/4 teaspoon vanilla extract
- 1/2 ripe pineapple, preferably golden
- Vanilla ice cream, as needed
Instructions
- Heat oven to 425 degrees F.
- Pour sweetened condensed milk into a 9 inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours.
- Carefully remove pie plate from pan and cool completely.
- Add Kahlua and vanilla extract to cooled caramelized milk, whisk until smooth, and season with salt. (The dulce de leche may be made 2 days ahead and chilled, covered.)
- Prepare a grill or grill pan. Cut the pineapple lengthwise through leaves, keeping leaves attached, into 4 wedges.
- Grill the pineapple wedges, cut-side down, until just charred, about 2 minutes on each cut side.
- Divide the wedges among plates, put a scoop of ice cream next to each, and drizzle with the dulce de leche.