Page 35 - The Summer Table: Kitchen Tested Recipes For Grilling and More!

MAPLE PEACH RUM-SOAKED GRILLED PINEAPPLE

CRUMBLE WITH VANILLA ICE CREAM

Ingredients Instructions Ingredients Instructions

• 1 cup All-Purpose Flour 1. Preheat the oven to 350º F. In a medium bowl, mix the flour, brown sugar, Pineapple 1. In a small bowl, mix together rum, brown sugar, and cinnamon. In a glass baking dish,
• ½ cup Light Brown Sugar, firmly packed granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. • ½ cup Dark Rum lay out the pineapple rings and pour the rum mixture over them. Toss to coat, then let
• ½ cup Granulated Sugar Cut the butter into small pieces and gradually add to flour mixture until evenly • ½ cup Brown Sugar soak for at least 15 minutes, flipping the pineapple midway through. Strain out extra rum
• ½ tsp Ground Cinnamon mixed. • 1 tsp Ground Cinnamon and transfer to a small saucepan.
• ½ tsp Ground Nutmeg 2. Add peaches to a bowl. Add the zest and juice from the lemon half. Add 2 • 6 rings Ambrosia® Sliced Pineapple 2. Bring the sauce to a simmer over medium-high heat, then reduce heat to medium-low
• ¼ tsp Ambrosia® Mediterranean Sea Salt, Fine tablespoons of the maple syrup to the peaches and stir well. • Cooking Spray and simmer for about 6-8 minutes. Set aside.
• 8 tbsp Unsalted Butter 3. Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly 3. Heat a grill pan over medium-high heat and lightly grease with cooking spray. Add
• 5 cups Ambrosia® Sliced Peaches with the crumb topping. Cover with foil and bake for 15 minutes. Ice Cream pineapple slices and cook for 1-2 minutes per side until grill marks appear. Set aside.
• ½ Lemon 4. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 • 3 cups Heavy Cream 4. Combine cream, half-n-half, and sugar in medium saucepan. Cook over medium low
• 7 tbsp Ambrosia® Pure Maple Syrup minutes. • 2 cups Half-n-Half heat, stirring often. Cook until sugar is dissolved, about 2-3 minutes. Remove from heat
• 1 ½ cups Heavy Cream • 1 ½ cups Sugar and add pure vanilla extract.
• 3 tsp Light Corn Syrup 5. For the maple cream sauce, pour the heavy cream into a saucepan. Add the • 1 tsp Ambrosia® Pure Vanilla Extract
remaining 5 tablespoons maple syrup and corn syrup and stir over moderate 5. Let chill for 30 minutes before placing in ice cream maker.
heat until thickened and reduced by about one-third, about 15 minutes. 6. When finished churning, transfer to airtight container. Allow ice cream to harden in the
Refrigerate the sauce until it is cold and thick. Drizzle the maple cream sauce freezer for at least 1-4 hours.
over the peach crisp. Serve warm.