"All-American County Fair" 4th of July Party
Grilled Pineapple with Passion Fruit Butter
1 pineapple, green leaves still attached
3 tablespoons unsalted butter, melted
3 tablespoons Passion Fruit Sauce
2 tablespoons chopped toasted cashews
PASSION FRUIT SAUCE
2 passion fruits
1 cup of sugar
1 cup of water
Prepare a medium fire in a charcoal grill, or preheat a gas grill to 350°F. Using a large knife, quarter the pineapple lengthwise and cut out the core, leaving the green leaves on. Mix the melted butter and passion fruit sauce together. Grill the pineapple in the brush the cooked side with the passion fruit-butter sauce. Grill the other cut side for 5 minutes, then brush with more of the sauce mixture.
To serve, place the pineapple quarters on an attractive platter and pour the remaining sauce over the top. Garnish with the cashews. Each person should take a quarter an slice the fruit away from the skin. Delicious! DIRECTIONS FOR THE SAUCE: Halve the passion fruits, and then scoop out the pulp and seeds. Discard the skin. In a medium saucepan, combine all the ingredients and bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the pulp is soft, about 15 minutes. Set a sieve over a bowl and press the pulp through, then discard the seeds and solids left in the sieve. Let the strained sauce cool to room temperature before using. Store in the refrigerator in a tightly covered container for up to 2 weeks. Bring back to room temperature before serving. ----- Recipe excerpt from Jerk from Jamaica by Helen Willinsky. Reprinted with permission from Ten Speed Press, © 2007. Photography by Ed Anderson.