Morton's The Steakhouse Honeysuckle Pineapple - Restaurant Recipes - Recipes for Restaurant

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Recipe for Morton's The Steakhouse Honeysuckle Pineapple from the Restaurant section.

Morton's The Steakhouse Honeysuckle Pineapple

Source: San Antonio Living 05/27/05

4 slices fresh pineapple
1 1/2 tablespoons honey
2 tablespoons cherry brandy
1 teaspoon lemon juice

Combine honey, brandy and lemon juice in a non-porous glass dish or bowl. Mix together and add pineapple. Coat well with marinade mixture. Cover dish and marinate n refrigerator for 1 hour.

Preheat grill to medium heat and lightly oil grate. Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized.

Cook?s notes and tips:

?This is a perfect dessert to serve for guests watching their weight. For those who want a richer version, add a large scoop of Hagan-Daz Dulce de Leche ice cream.

?The marinade mixture can be made several hours before entertaining and add the pineapple at least 1 hour before serving. ?Do not use a metal pan for this marinade. Cover and refrigerate.

?Buy a ripe pineapple (center leaf will come out if its ripe).

?Standing pineapple upright, peel rind with a sharp Chef?s knife, peeling about 1/4 inch off fruit. Then core the center and quarter the pineapple into four wedges.

?Place two wedges in small bowl; with ice cream in the center.

?Garnish with fresh sprigs of mint.



We hope you enjoy your freshly made Morton's The Steakhouse Honeysuckle Pineapple. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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