Saturday, November 12, 2016

Grilled Pineapple Cookie Pie

I saw something on TV the other day about grilled fruit and immediately my wheels started turning. I wanted to create something festive for the holidays using grilled fruit in a dessert. I ran to the store looking for plums, but I think their season has come and gone. So, I scouted around the produce department. Found pineapple and there was my AHA! Moment! Grilled pineapple it is!

Grilled Pineapple Cookie Pie

16.5 oz. tube of prepared sugar cookie dough
1 fresh pineapple, peeled, cored and sliced 1 inch thick (need 7 to 8 slices)
1 c. orange juice
1 Tbsp. honey
½ tsp. ground cinnamon
Dash of ground cloves
10 oz. bag of dark melting chocolate
1 c. prepared cream cheese frosting
(10 to 12) Maraschino cherries, stems removed
Cooking spray

Preheat oven to 350 degrees.

Using your hands, press cookie dough evenly and slightly up the sides of springform pan. Bake for 20 minutes. Remove from oven and set aside to cool.

Place pineapple slices in shallow baking dish. Set aside.

Combine orange juice with honey, cinnamon and cloves in sauce pan over low heat. Whisk until honey is dissolved and allow to simmer about 5 minutes. Remove from heat and let cool about 10 minutes.

Pour mixture over pineapple slices.

Meanwhile, spray grill pan with cooking spray and heat on stove top.

Use tongs to place pineapple slices on hot grill pan. Grill on each side about 2-3 minutes until nice grill marks are achieved. Remove pineapple slices to a plate.

Melt chocolate in microwave. Stir until smooth. (TIP: I used a 2-cup measuring cup for the chocolate because you will want the depth rather than width of a normal bowl when dipping the pineapple).

Using tongs, dip each pineapple slice half-way into the chocolate. Carefully place on sheet of wax paper to cool and set. Do the same with remaining slices. Allow to cool for at least 30 minutes.

Meanwhile, spread cream cheese frosting over cooled cookie.

Carefully arrange chocolate-dipped pineapple slices overlapping as shown.

Decorate with Maraschino cherries and garnish with sprig of mint (optional)

Unlatch springform pan and carefully transfer to serving plate.

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