wit h coconuti cecre a m G r i l l e d Pineap p le Pineapple pointers WHY GRILL IT? When you sear pineapple, the flesh softens, allowing some of the fruit’s natural sugars to caramelize. Searing gives pineapple a pleasant acidity for pairing with ice cream. METHODS An outdoor grill is perfect for whipping up this sweet dessert during a cookout or for dinner alfresco. Preparing pineapple on a grill pan is a simple way to substitute if the weather or time calls for indoor cooking. GRILLED PINEAPPLE WITH COCONUT ICE CREAM To keep the pineapple from drying on the grill, soak it for a bit in a tequila-infused syrup. Yum! total time 30 minutes • serves 4 INGREDIENTS Non-stick cooking spray 1 small pineapple, peeled 1 cup water 1 cup tequila or apple juice 1 cup sugar 2 Tbsp. fresh lime juice 2 cups coconut ice cream 1 cup raspberries Sweetened flaked coconut, toasted INSTRUCTIONS 1. Prepare a charcoal or gas grill for direct cooking over medium heat. Coat grate with non-stick cooking spray. For stove-top method, coat grill pan with non-stick cooking spray; heat over medium heat. Cut pineapple crosswise into 1-inch-thick rounds. ORANGE-WINE GRANITAS An Italian classic, granitas are easy to make and are super light and refreshing. total time 30 minutes plus freezing time • serves 6 INGREDIENTS 6 navel oranges 3 cups Fresh Thyme orange juice 2 cups aromatic white wine, such as Riesling, or white grape juice ¾ cup sugar 3 drops orange oil extract Fresh mint, for garnish INSTRUCTIONS 1. Cut a 2-inch slice from the stem end of each orange. Use a spoon to scoop out flesh over a bowl, reserving juice. Place hollowed-out oranges on a tray or platter and freeze until ready to use. 2. In a medium bowl, whisk together reserved juice, purchased juice, wine, sugar, and orange oil until sugar is dissolved. 3. Pour mixture in a 2-qt. square baking dish. Cover and freeze mixture about 3 hours or until mixture is completely frozen, using a fork to stir and break up ice every hour. 4. Before serving, break up mixture with fork until light and fluffy. Spoon granita into oranges; garnish with mint leaves. Serve immediately. Each serving contains: 220 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1 mg sodium, 42 g carbohydrates, 0 g fiber, 37 g sugar, 1 g protein. Daily values: 0% vitamin A, 38% vitamin C, 1% calcium, 1% iron. 2. In a large saucepan over high heat, bring water, tequila, sugar, lime juice, and pineapple slices to boiling. Remove from heat; let stand until cool. 3. For the syrup, remove pineapple slices and pour off all but 1 cup of liquid from saucepan; bring to boiling over high heat. Reduce heat and simmer liquid 10 minutes or until reduced by half. 4. Grill pineapple on outdoor grill for 10 minutes or until grill marks form, turning once. For stove-top method, add and cook pineapple 2 to 3 minutes per side or until grill marks form. Transfer pineapple to cutting board. Cut out cores and place pineapple slices on serving plates. Top with scoops of ice cream and raspberries; drizzle with syrup. Sprinkle ice cream with toasted coconut and serve immediately. FROM OUR DIETITIAN: Adding fresh summery fruits to your ice cream treats not only adds flavorful nutrients, but it's also a great way to reduce calories compared to your traditional toppers! Each serving contains: 452 calories, 17 g fat, 14 g saturated fat, 0 g trans fat, 0 mg cholesterol, 30 mg sodium, 60 g carbohydrates, 4 g fiber, 49 g sugar, 2 g protein. Daily values: 1% vitamin A, 60% vitamin C, 2% calcium, 6% iron. Orange-Wine Granitas freshthyme.com | May/June 2017 41