Serious Eats: Recipes
Cook the Book: Caramelized Pineapple with Pineapple Sherbet
My dad isn't much of a fruit-and-vegetable kind of guy, but he loves pineapples. Growing up, we always had Dole juice in the fridge, and fresh pineapples ripening on the counter—I learned from an early age that canned rings just wouldn't do.
Today's Cook the Book recipe, excerpted from New South Grilling, is for a perfect Father's Day dessert: Caramelized Pineapple with Pineapple Sherbet. Wedges of fresh pineapple are brushed with melted butter and sugar, then grilled until the flavors are nutty and concentrated and paired with a simple version of sherbet made with sweetened condensed milk.
The best thing about this recipe is that each half stands out on its own. If you don't have a grill, just make the sherbet and serve scoops garnished with fresh mint and sugar cookies. Likewise, if you don’t have an ice cream machine, top the grilled pineapple slices with premium store-bought vanilla.