Dessert entry from Nick: Grilled Pineapple with Molasses and Vanilla-Ginger Creme Fraiche

May 16, 2012 at 1:16 pm (News and Events) (, , , , , , , )

I like this recipe for summer when I don’t want to have an oven on and desserts should be light.  I’m sure I took parts of this recipe from watching too much Food Network. – Nick

Grilled Pineapple with Molasses and Vanilla-Ginger Creme Fraiche

1 Pineapple, peeled, cored (you can do rings, wedges, or any shape you like)
8 oz creme fraiche
2 T Vanilla Sugar (or splash of vanilla extract)
2 T chopped candied ginger
Molasses (for drizzling on top)
Canola oil (for brushing)


  • Clean the pineapple as stated in ingredients.  I peel, slice about 1/2 to 3/4 of an inch thick, and core each slice, creating a ring.
  • Combine creme fraiche with sugar and candied ginger.  Let rest for at least 30 minutes.
  • Preheat grill to medium-high heat.
  • Clean grate and rub with oil using an old, rolled up kitchen towel.
  • Brush pineapple with oil to prevent sticking and grill, turning 90 degrees after 45 seconds.
  • Let grill on the same side for another 45 seconds to achieve cross-hatch grill marks.
  • Flip the pineapple ring, and repeat the grilling process.
  • Each slice should be grilled around 1 minute, 30 seconds per side for a total of 3 minutes per slice.
  • Be careful with the grill heat as the pineapple will burn quickly.
  • Remove pineapple from grill, top with dollops of creme fraiche and drizzle with molasses to taste.

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