Grilled Pineapple with Bourbon Caramel and Lime Zest

Grilled Pineapple with Bourbon Caramel and Lime Zest
From Sonoma Cooking Class

Serves 6
1/2 cup brown sugar
2 tsp lime zest
1 pineapple, peeled, cored, and cut into 6 wedges

- Preheat an outdoor grill for medium-high heat and lightly oil the grate
- Whisk brown sugar and cinnamon together in a bowl.  Pour sugar mixture into a large re-sealable plastic bag.  Place pineapple wedges in bag and shake to coat each wedge.
- Grill pineapple wedges on the preheated grill.  Serve with Bourbon Caramel.


Bourbon Caramel

1 cup sugar
1/4 cup water
1/2 cup heavy cream
1 tbsp bourbon
pinch of salt

- Simmer sugar and 1/4 cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached.  Watch closely as not to let it burn.
- Turn off burner and remove from heat and slowly add cream while stirring.  Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
- Transfer to a heat-safe dish or bottle and let cool.