Grilled Pineapple with Raspberry Puree
INGRÉDIENTS
- Raspberry puree
- 1 package (10 oz/280 g) frozen raspberries in light syrup, thawed 280g
- 1 Tbsp honey 15 mL
- Dash of ground nutmeg
- Pineapple
- 8 fresh pineapple rings (1/2 inch/1.25 cm)
- 2 tsp canola oil 10 mL
- 4 tsp packed brown sugar 20 mL
- Instruction:
PRÉPARATION
- 1. Pour raspberries (with the syrup) and the honey into food processor or blender. Puree until smooth. Pour the mixture into a strainer and place over small bowl. Stir to press liquid into bowl. Stir in nutmeg. Discard seeds.
- 2. To grill pineapple, heat stove top grill pan over high heat. When a drop of water sizzles, lightly brush both sides of the pineapple rings with canola oil and place on the pan. Grill for 2 minutes per side or until warm with light grill markings.
- 3. For each serving, spread dessert plate with 3 Tbsp (45 mL) raspberry puree. Top with 2 pineapple rings and, while the pineapple is very warm, sprinkle each serving with 1 tsp (5 mL) brown sugar. Serve warm.
RENDEMENT
4 servings
PORTION
VALEUR NUTRITIVE
Per Serving
| Calories | 220 |
| Lipides | 2.5 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 52 g |
| Fibres | 4 g |
| Protéines | 1 g |
| Sodium | 20 mg |
