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Grilled Pineapple with Basil-mango Coulis https://www.metro.ca/userfiles/image/recipes/ananas-grille-coulis-mangue-basilic-glace-vanille-5549.jpg PT20M PT12M PT8H32M
Coulis: The coulis can be made the day before. Purée the mango in a blender, adding water as needed to make purée smooth. Add sugar to taste. Strain, then add basil. Reserve in the refrigerator. Pineapple: Put rum, brown sugar and spices in a small saucepan and bring to a boil. Simmer about 2 minutes. Pour over pineapple slices and let stand 8 hours at room temperature. Preheat barbecue to high until grill is quite hot. Put the pineapple slices on the grill and lower heat to moderate. Grill slices 5 - 6 minutes per side. Serve pineapple slices in soup plates, drizzle coulis round the slices, add a scoop of vanilla ice cream and sprinkle with a few basil leaves. Add seasonal berries if desired.
4
1 fully ripe mango, peeled and diced 3-4 Tbsp. (45-60 mL) water small quantity sugar 2 Tbsp. (30 mL) basil leaves vanilla ice cream to taste basil to taste strawberries or other berries to taste grilled pineapple 1/2 cup (125 mL) brown sugar 1/4 tsp. (1 mL) ground cinnamon 1/4 tsp. (1 mL) ground ginger generous pinch ground cardamom small pinch ground cloves small pinch piment d'espelette or cayenne 4 slices pineapple, 3/4 in. (1.5 cm) thick
Grilled Pineapple with Basil-mango Coulis

Grilled Pineapple with Basil-mango Coulis

Rate this recipe
3 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:12
COOKING
8:32
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    fully ripe mango, peeled and diced
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  • 3-4 Tbsp.
    (45-60 mL)
    water
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  • small quantity sugar
  • 2 Tbsp.
    (30 mL)
    basil leaves

  • vanilla ice cream to taste

  • basil to taste

  • strawberries or other berries to taste
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  • grilled pineapple
  • 1/2 cup
    (125 mL)
    brown sugar
  • 1/4 tsp.
    (1 mL)
    ground cinnamon
  • 1/4 tsp.
    (1 mL)
    ground ginger

  • generous pinch ground cardamom

  • small pinch ground cloves

  • small pinch piment d'espelette or cayenne
  • 4 slices
    pineapple, 3/4 in. (1.5 cm) thick
Imprimer ma sélection

Preparation

Coulis:

The coulis can be made the day before.

Purée the mango in a blender, adding water as needed to make purée smooth. Add sugar to taste.

Strain, then add basil.

Reserve in the refrigerator.

Pineapple:

Put rum, brown sugar and spices in a small saucepan and bring to a boil.

Simmer about 2 minutes. Pour over pineapple slices and let stand 8 hours at room temperature.

Preheat barbecue to high until grill is quite hot.

Put the pineapple slices on the grill and lower heat to moderate.

Grill slices 5 - 6 minutes per side.

Serve pineapple slices in soup plates, drizzle coulis round the slices, add a scoop of vanilla ice cream and sprinkle with a few basil leaves. Add seasonal berries if desired.

Source : Chef Josée Robitaille

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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