Coconut Ice Cream with Grilled Pineapple and Makrut Lime-Leaf Maple Syrup

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Do you ever have foods that are on the periphery of your personal menu but then when you get around to eating them you wonder why you don’t eat them more?  Coconut and pineapple are like that for me.  I like them plenty but perhaps Vermont is so very UN-tropical that they are perpetually off my radar.

That may change with this new discovery.  For the Summer Grilling Extravaganza I wanted to pair grilled fruit with our infused and barrel-aged syrups.  Grilled peaches and Cinnamon+ Vanilla Infused with a scoop of vanilla ice cream is divine.  Grilled Plums with Rum Barrel-Aged Maple Syrup is delicious.  But the hands-down house favorite – like put your face in the bowl for every last drop – is grilled pineapple with coconut ice cream topped with Makrut Lime-Leaf Infused Maple Syrup. There is something about this trifecta that is absolute perfection.  The tangy-sweet pineapple is countered by the mellow coconut and cream.  The Makrut Lime-Leaf Infused somehow brings out the best of both.

The nice part of this recipe is that unlike peaches and plums, pineapple is not, strictly speaking, a summer fruit (lucky Hawaiians) so this is just as likely to taste great in the dead of winter as it is this July.

Grilled Pineapple with Coconut Ice Cream and Makrut Lime-Leaf Maple Syrup

Peel the pineapple and slice into wedges, being sure to remove the woody core.  Put the wedges on a medium-hot grill and cook until browned and slightly caramelized.  Remove from the grill with tongs and cut into bite-sized pieces.

Combine all three ingredients in a bowl being sure to leave the bottle of maple syrup nearby – just in case you need more.