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Grilled Pineapple Split Sundae with Cherry Sauce
Take it from us: If you’ve already busted out the grill for dinner, it’s worth keeping those coals glowing a little longer. This grilled pineapple sundae is not only decadent but also downright gorgeous. Homemade cherry sauce takes the dessert up a notch; make it ahead of time and store it in the fridge in an airtight container for up to a week. May we suggest pairing your smoky creation with a mezcal cocktail?
6 servings
2 cups pitted and halved cherries, plus more cherries for serving
¼ cup granulated sugar
¼ teaspoon pure vanilla extract
1 pineapple—peeled, quartered and cored
1 quart vanilla ice cream
1. In a small pot, combine the cherries with the sugar and ¼ cup water over medium heat and cook until the cherries break down, 10 to 12 minutes.
2. Remove the mixture from the heat and use a potato masher or a fork to mash it into a paste. Strain into a small bowl, stir in the vanilla and set aside.
3. Heat a grill or grill pan over high heat. Add the pineapple quarters and cook until charred all over, about 4 minutes per side. When cool enough to handle, cut the pineapple quarters into long strips or bite-sized pieces.
4. Scoop the ice cream into bowls and top with pineapple, fresh cherries and cherry sauce. Serve immediately.
334 calories
10g fat
60g carbs
5g protein
48g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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