Grilled Pineapple, Pound Cake and Fruit Sorbet (Serves 8)
There’s only one course on any menu strictly devoted to sweetness and that’s dessert. So the addition of salt might raise a few eyebrows … but that’s exactly what Chef Bruell is hoping for.
1 stick unsalted butter, melted
1 prepared pound cake, cut into 1-inch-thick slices
1 ripe, golden pineapple, peeled, cored and cut into
1/2-inch thick slices
1 tablespoon coarse-grind sea salt, plus extra for garnish
1 pint tropical fruit flavor sorbet
Zest of one lime
2 tablespoons sugar
Lime zest, for garnish
Preheat grill to medium high. Lightly butter both sides of the pound cake and grill on both sides until lightly toasted and faint grill marks appear, about 1 1/2 minutes per side. Remove and let cool.
Brush both sides of pineapple slices with butter and sprinkle with 1 tablespoon salt. Grill on both sides until grill marks appear, about 2 or 3 minutes per side. Remove and let cool.
To plate: Cut the pound cake into horizontal planks. Sprinkle with some of the sugar and zest. Arrange on a plate and top with a slice of pineapple and a small scoop of sorbet. Garnish with lime zest and a few grains of salt. Serve immediately.
Brand recommendation: pound cake from Sweet Mosaics Bakery in Tremont
WINE PAIRING
“A 2004 Moscato d’Asti, Cantine Aurora Tortona (Piedmonte, Italy) is a great versatile, tasty, fun wine. It’s light, crisp, not overly sweet or syrupy and everyone loves the bubbles! It complements everything from the exotic tropical fruit component of the dish to the grilled richness of the buttery pound cake.”
