In South Africa, a barbecue is called a “brai,” and baby pineapples are often the star of the show. South African cuisine encompasses a fusion of cultures—native African, Dutch/German/French Afrikaner, Portuguese, English, Malaysian and Indian—so there are many interesting flavor combinations to sample.
Wine is an integral part of any brai, and bold, beautiful South Africa is an emerging region on the world wine scene. It’s the ninth-largest wine-producing country in the world, with a grape-growing history dating back some 300 years.
Our end-of-the-week recipe is a unique dessert that incorporates baby pineapples and Chardonnay. All of the ingredients should be available at your local natural and organic food store.
Culinary note: Because there is no fibrous inner core to cut away in a baby pineapple, you can simply slice it in half lengthwise and grill. You can also use sliced, fresh pineapple rings in this recipe.
Grilled Baby Pineapples With Honey Chardonnay Glaze
Makes 8 servings
- 4 baby pineapples or 16 fresh pineapple rings
- 1 cup Chardonnay
- 1/2 cup unsalted butter, cut into pieces
- 1/3 cup honey
- 2 tablespoons freshly squeezed lime juice
- 1 whole nutmeg for grating or ground nutmeg
- Vanilla ice cream and toasted pound cake slices
- Cut each pineapple in half; set aside.
- To prepare glaze, bring wine to a boil in saucepan and cook until it reduces to 1/2 cup, about 5 minutes. Whisk in butter and honey until melted and sauce thickens. Stir in lime juice and set aside.
- Brush cut sides of pineapple with glaze and grill over medium-high heat 3 to 4 minutes per side, turning once, or until pineapple is lightly charred. Grate or sprinkle fresh nutmeg over each pineapple.
- Place 1/2 pineapple on each plate. Place a small piece of toasted pound cake and small scoop of ice cream alongside each. Drizzle with warm glaze.
- Place any remaining glaze in small bowl and set on table.
Recipe and photo courtesy of Fosters Wine Estates