Impressive Dessert: Grilled Pineapple With Wine Granita

Summer is winding down, but there’s still time to celebrate the season. And if you have Labor Day party plans, this could be a sizzling dessert option.

This recipe is for Chef Alex Guarnaschelli’s Grilled Pineapple with ‘Cue Sauce Glaze and Woodbridge Wine Granita courtesy of Woodbridge by Robert Mondavi. While the listed ingredients call for Woodbridge Wine ‘Cue Sauce and Woodbridge by Robert Mondavi Cabernet Sauvignon, any Cabernet Sauvignon and barbecue or grilling sauce you prefer can be substituted.

Enjoy!

Grilled Pineapple with ‘Cue Sauce Glaze and Woodbridge Wine Granita

Grilled fruit that could be served as a dessert or as part of a party menu served with a red wine granita, made from freezing Woodbridge by Robert Mondavi Cabernet Sauvignon with some spices and honey. There is a sweet and sour aspect; as well as a hot/cold temperature concept. This recipe could also be broken into two smaller dessert or “refresher” concept recipes. Makes about 2 ½ cups worth of granita.

The Granita:

1 cup water

1/3 cup sugar

1 bottle Woodbridge by Robert Mondavi Cabernet Sauvignon

1 cinnamon stick

1 teaspoon dry ginger

1 tablespoon Balsamic vinegar

Pineapple:

1 large ripe golden pineapple, top removed, peeled and cut into 10-12 wedges

2 tablespoons extra-virgin olive oil

¼ cup clover honey

2 tablespoons Woodbridge Wine ‘Cue Sauce

Juice from 1 medium lemon

1. Make the syrup and cook the wine: In a medium saucepan, combine the water with the sugar. Stir to blend. Bring to a simmer and cook, stirring from time to time, until the sugar dissolves. Transfer to a bowl to cool. Refrigerate. Pour the Woodbridge by Robert Mondavi Cabernet Sauvignon into the same saucepan, add the cinnamon stick and ginger and cook over medium heat until it reduces by half. Refrigerate.

2. Freeze and make the granita: When the wine and syrup are cooled, stir them together. Discard the cinnamon stick. Stir in the Balsamic vinegar. Pour out onto a baking sheet and put in the freezer until it hardens, 3-4 hours. When ready to serve, scrape the surface with the tines of a fork to remove the granita in large flakes.

3. Preheat the grill.

4. Grill the pineapple: When the grill is hot, arrange the wedges of pineapple in a single layer on a baking sheet and brush them with the olive oil. Place them on the grill in a single layer, cooking 3-5 minutes on one side before turning on the other. Meanwhile, put a medium pot on the grill and add the honey. Bring it to a simmer and let it froth and bubble 2-3 minutes until it turns a darker shade of brown. Add the Woodbridge Wine ‘Cue Sauce and lemon and simmer 3-5 minutes. When the pineapple is charred on both sides, arrange on a serving platter and spoon the honey wine reduction over them.

Also see:

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