QDOBA MEXICAN GRILL

Grilled Pineapple with Rum Caramel Sauce

GRILLING CARAMELIZES THE SUGAR IN FRUIT BUT DOES N’ T OVERWHELM THE NATURAL SWEETNESS. THIS DESSERT IS SURE TO BE A BIG HIT AFTER A SPICY DINNER.

1 / 2 cup (1 stick) unsalted butter at room temperature 1 cup light brown sugar 1 cup whipping cream

1 teaspoon vanilla extract 1 cup dark rum

8 pineapple rings, canned or fresh Toppings Chopped walnuts

Toasted pecan halves Slivered almonds Pumpkin seeds Crumbled cheese

1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

2. While the grill is heating, combine the butter and brown sugar in a medium saucepan and stir over medium-low heat until the butter has melted and the sugar is dissolved.

3. Stir in the whipping cream and bring it to a boil, then lower the heat and simmer for 5 to 10 minutes, or until the sauce has thickened and slightly reduced. Stir in the vanilla extract.

4. Stir in the rum, then carefully tip the pan toward the flame and ignite the rum. This will burn off the alcohol but not eliminate the flavor. Shake the pan a little to distribute the rum and let the flames die out.

5. Place the pineapple slices on the hot grill and give them a quarter turn when marks appear on the bottom. Turn the fruit over and repeat on the second side.

6. Overlap 2 rings per warmed plate and drizzle with the rum sauce. Scatter your choice of toppings over the sauce and serve warm.