Morton’s The Steakhouse Honeysuckle Pineapple

Source: San Antonio Living 05/27/05

4 slices fresh pineapple
1 1/2 tablespoons honey
2 tablespoons cherry brandy
1 teaspoon lemon juice

Combine honey, brandy and lemon juice in a non-porous glass dish or bowl. Mix together and add pineapple. Coat well with marinade mixture. Cover dish and marinate n refrigerator for 1 hour.

Preheat grill to medium heat and lightly oil grate. Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized.

Cook?s notes and tips:

?This is a perfect dessert to serve for guests watching their weight. For those who want a richer version, add a large scoop of Hagan-Daz Dulce de Leche ice cream.

?The marinade mixture can be made several hours before entertaining and add the pineapple at least 1 hour before serving. ?Do not use a metal pan for this marinade. Cover and refrigerate.

?Buy a ripe pineapple (center leaf will come out if its ripe).

?Standing pineapple upright, peel rind with a sharp Chef?s knife, peeling about 1/4 inch off fruit. Then core the center and quarter the pineapple into four wedges.

?Place two wedges in small bowl; with ice cream in the center.

?Garnish with fresh sprigs of mint.