- 1 ripe pineapple, peeled and cored
- Fruit pieces, such as mangos, peaches or nectarines
- ¼ cup honey
- ¼ cup melted butter
- 2 tablespoons chopped mint leaves
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- ½ cup sugar
- 2 teaspoons vanilla
- 1 cup heavy cream
Cut pineapple crosswise in thick wedges or 1-inch slices. Place pineapple and other fruit in a large dish. Combine honey, butter and mint; brush on fruit, reserving some of mixture. Place fruit on grill over medium heat, turning when brown and well marked. Brush again with honey butter. Grill until golden brown. Serve with Vanilla Sauce. Serves 6 to 8.
In a small saucepan melt butter; blend in flour. Add milk and sugar, stirring constantly over medium heat until thickened and bubbling. Remove from heat and add vanilla. Pour into container; cover and refrigerate until thoroughly chilled. Whip cream in chilled bowl until firm peaks form. Gradually fold small amounts of cream into sauce until lightened. Fold in remaining whipped cream until smooth but light. Sauce keeps well, up to a week, refrigerated. Makes about 3 cups.
This combination will be the perfect dessert for a summer cookout. The sauce will also be delicious with just about anything. This recipe was developed for Dairy MAX, the local non-profit dairy council.
|Prep Time:||15 min|
|Cook Time:||15 min|