1/4 cup honey
1/3 cup brandy
1/4 cup orange marmalade
5 Tbsp. unsalted butter (melted)
1/2 tsp. cinnamon
6 fresh pineapple slices (peeled and cored, 1/2 inch thick)
12 orange rounds ( peeled 1/2 inch thick)
3 cups French Vanilla ice cream
1/3 cup chopped nuts (almonds or macadamias are good)


Preheat natural gas grill to medium-hot.
In a small saucepan, combine honey, brandy, orange marmalade, 3 tablespoons melted butter and cinnamon. Place on the grill and bring to a simmer. Simmer 3 minutes, then remove from heat.

Brush the pineapple and orange slices with remaining butter. Grill the fruit, turning and basting with sauce until lightly glazed and heated through (about 5 minutes).

Transfer to cutting board and cut into 1/2-inch diced cubes. For service, scoop 1/2 cup ice cream into serving dishes. Top with chopped fruit, drizzle with the remaining sauce, and top with chopped nuts.

UNLV CHEFS 23