Recipe by Joy Devor

Pineapple Ices Served with Grilled Pineapple

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Parve Parve
Medium Medium
4 Servings
Allergens

No Allergens specified

Ingredients

Pineapple Ices

Grilled Pineapple

  • 1 can Gefen Pineapple Rings or 1 pineapple, peeled, cored, and sliced into rings or spears

  • 2 tablespoons brown sugar

Directions

For Pineapple Ices

1.

Dissolve jello and sugar in the water; add the pineapple juice and freeze overnight in a container or a 9- x 13-inch pan.

2.

The next day, thaw the ices for about 15 minutes, until you can break it up.

3.

Whip up the whipping cream and mix with the pineapple mixture in a mixer or food processor until smooth and creamy. Refreeze until use.

Notes:

You can make this as a sorbet, without the whipped cream. After freezing overnight, cream the ices in a food processor and refreeze.

For the Grilled Pineapple

1.

Brush the tops of the pineapple rings with the brown sugar.

2.

Grill in a grill pan, 5 minutes on each side, or place under broiler for 2 minutes on each side.

Notes:

These pineapple slices are also delicious when grilled on an outdoor grill. They make a wonderful addition to salads.

To Serve

1.

Defrost the ices for about five minutes, scoop out, and serve on top of the grilled pineapple.

Credit

Photography by Menachem Edelman.

Pineapple Ices Served with Grilled Pineapple

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