Savouring Saturday: Rum and Chocolate Please!
Looking back to when my first born was in preschool, I realize that I was one of THOSE parents. I was telling Sam about this awesome dessert of grilled pineapple and ganache and how I made it for my son’s 5th birthday party. Ya know, the first big birthday party. I had invited all his friends from school, all their siblings, and of course, all their parents. So, what to I do?
Naturally, I made a pirate ship ice cream birthday cake with chocolate frosting and all sorts of tasty bites for the 4 foot and under crowd. However, I also made ice cold pitchers of sangria (umm, yes, of course both white and red!), several tasty adult noshes and for dessert a finale of grilled pineapple and homemade ganache. Geeze! Nowadays, as a mommy of 3, the kids have to be content with a trip to the beach, some hot dogs, and a sleepover! Gotta love how perspectives change as life and all it’s busy-ness carries on.
However, no matter how fussy this dessert feels, it is such a snap to make….it can have you looking like the Martha of your group in no time flat! Get ready for accolades cuz’ this one is both a stunner AND highly addictive. Hahaha our sweet intern, Brittany, was a little irked that I showed her how to make this dessert….cuz though it will help her rock her own Memorial Day bash, she may not be capable of denying herself this treat on a regular basis. So, I say: “BEWARE”
This recipe is such a cinch that it is perfect for summer. Here is a quick run down on how to prep your pineapple….just in case freeing the juicy sweetness from it’s prickly exterior is a new task for you.
Cut off ends, then stand up and carefully slice away the skin.
Cut in half and then into quarters.
Then angle your knife towards the hard, fibrous core and slice it off.
All that is left is to slice your quarters into nice serving pieces and then skewer.
Oh, did I mention the slight improvement of dusting the pineapple with brown sugar….we are going for caramel here, folks.
These pretty babies are ready for the grill.
While you give these skewered gems some time to caramelize and get some color, it is time to whip up some quick ganache.
After putting my chocolate chips in the microwave (yes, I am going simple and avoiding the double boiler), and letting them cook for a minute, they get nice and glossy. This is my indicator that it is time to stir. Keep stirring, because as you do so, the chips will continue to melt.
For me, this is not an exact science, folks. I am looking more for the consistency that I want for my decadent sauce. I probably added about a 1/2 cup of half n’ half to my chocolate and gave it a good stir with the whisk. You will see the texture turn a super high gloss. It is gorgeous!
Almost ready, but I decided to give my ganache a little more panache by adding in some rum….probably about 1/4 cup.
Oh my heart sings!
Make sure to flip your pineapple. Ooooo, look at that color!
Time to eat!
Bon apetit, peeps!