Spice-Grilled Pineapple with Mezcal and Whipped CreamSteven Raichlen
Spice-Grilled Pineapple with Mezcal and Whipped Cream
- Yield: Serves 4 to 8
For the Smoky Mezcal-Whipped Cream:
- 2 cups heavy (whipping) cream
- 4 tablespoons confectioners’ sugar
- 4 tablespoons mezcal
For the spiced sugar:
- 2 cups granulated sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground cloves
- 1 vanilla bean
To finish the pineapple:
- 1 juicy ripe pineapple, peeled and cut into ½-inch-thick slices (core it or not, your choice)
- 1/2 cup unsweetened coconut milk (use a Thai or Latino brand)
- Ground cinnamon or freshly grated nutmeg, for garnish
Step 1: Make the whipped cream: Place the cream and confectioners’ sugar in a metal bowl. Beat to soft peaks with an electric mixer. Add the mezcal and continue beating to firm peaks. Keep chilled.
Step 2: Make the spiced sugar: Place the sugar in a mixing bowl. Add the cinnamon and cloves. Cut the vanilla bean in half and scrape the tiny black seeds into the sugar. (Save the beans for another use.)
Step 3: Set up a grill for direct grilling and preheat to high. Brush and oil the grill grate.
Step 4: Place the spiced sugar in a shallow bowl next to the grill. Brush each pineapple slice on both sides with coconut milk, then dredge it on both sides in the sugar, shaking off any excess.
Step 5: Arrange the pineapple slices over the hot fire and grill until darkly browned (the sugar should start to caramelize) on both sides, 1 to 2 minutes per side. Work quickly, so you leave the fruit raw in the center. Transfer to a platter or plates. Top each slice with a dollop of the whipped cream and shake a little ground cinnamon or nutmeg on top.
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Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.