Grilled Pineapple with Raspberry Puree

This quick-to-prepare dessert is simply delicious! Serve the lightly grilled fresh fruit with vanilla yogurt. To add a little crunch, accompany with Cinnamon Sugar Triangles.

Grilled Pineapple with Raspberry Puree

Ingredients

Raspberry Puree

  • 1 (10 ounce) package frozen raspberries in light syrup, thawed 280 g
  • 1 tablespoon honey 15 mL
  • Dash of ground nutmeg

Pineapple

  • 8 (1/2 inch) fresh pineapple rings (1.25 cm)
  • 2 teaspoons canola oil 10 mL
  • 4 teaspoons packed brown sugar 20 mL

Instructions

Raspberry Puree

  1. Pour raspberries (with the syrup) and the honey into food processor or blender. Puree until smooth. Pour the mixture into a strainer and place over small bowl. Stir to press liquid into bowl. Stir in nutmeg. Discard seeds.

Pineapple

  1. To grill pineapple, heat stove top grill pan over high heat. When a drop of water sizzles, lightly brush both sides of the pineapple rings with canola oil and place on the pan. Grill for 2 minutes per side or until warm with light grill markings.
  2. For each serving, spread dessert plate with 3 tablespoons (45 mL) raspberry puree. Top with 2 pineapple rings and, while the pineapple is very warm, sprinkle each serving with 1 teaspoon (5 mL) brown sugar.
  3. Serve warm.

Yield: 4 servings

Nutritional Analysis Per Serving: Calories 220 Total Fat 2.5 g Saturated Fat 0 g Cholesterol 0 mg Carbohydrates 52 g Fiber4 g Protein 1 g Sodium 20 mg

Recipe and photo used with permission from: CanolaInfo

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