|
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
