This is the best dessert I have ever made. I had family over about a month ago and hadn’t really planned for a dessert. People were eating a lot and there seemed to be a possibility that food would be gone before the appetites were. I figured I’d better throw something together quick. We had a nice ripe pineapple and I love grilled pineapple. Of course I couldn’t -just- grill pineapple. When I grill pineapple, I like to grind some fresh ground black pepper on to each side. If you look back to my strawberries post, you’ll see I’m a fan of fruit & pepper. This is tasty on it’s own, but I needed something to make it a dessert to remember. I thought I could make a quick caramel sauce and serve it with yogurt. That would be pretty good. But not wow good. I poked my head into my spice cabinet and started smelling spice bottles. The second bottle I opened was coriander seed. To be honest, I’m not even sure why we have coriander seed. I don’t think I’ve ever used it. Maybe in a curry. Maybe. You may not be familiar with coriander, but you are almost certainly familiar with the plants other name, cilantro. I’m one of those people that isn’t fond of cilantro. In small amounts it’s ok but it can really be overpowering to me. I took an online test to see if I’m a “supertaster” but if I am, it’s mostly to bitter.The test said I wouldn’t like coffee so basically it’s a useless test.
Anyways. On to coriander seed. (it’s actually ground, dried fruit and not a seed at all but that’s what it’s called) Completely different taste and smell. What it smells -like- I can’t really say. Floral, fruity, nutty? Go smell some. For some reason this just seemed like the thing to add to my caramel sauce. That and rum.
Pepper Grilled Pineapple
Peel & core 1/2 ripe pineapple. Cut into 3/4″ thick slices
sprinkle freshly ground coarse black pepper on each side
Grill on BBQ over high heat for about 3 minutes a side until warmed through and you have some nice grill marks
Coriander Seed Rum Caramel Sauce*
1/4c butter (sorry no margarine allowed)
1/4 c granulated sugar (I used organic cane)
2 tblsp dark maple syrup
2 tsp ground coriander seed
1/2 tsp nutmeg (a pinch actually)
Pinch of salt
50ml dark rum (a free sample/airplane bottle size)
*as with all my recipes these amounts are best guesses. Your mileage may vary.
Combine all ingredients except rum in a shallow saucepan and heat over medium high heat, stirring constantly until sugar is melted. Boil mixture for 1 minute until sugar starts to thicken and turn brown (err…you know -caramel- coloured)
Add rum & stir. (At this point you could probably flambe but I haven’t checked the fire extinguisher for a while)
Serve the pineapple over vanilla yogurt and spoon sauce over the pineapple. It would also be great with vanilla bean ice cream. Serves about 6.
I’ve now served this twice, and the response from everyone is basically, ” I’ve never tasted anything like it but I love it!”
Coriander. Who knew.