Grilled Pineapple Upside Down Strawberry Shortcake - Dallas News | myFOXdfw.com

Grilled Pineapple Upside Down Strawberry Shortcake

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Grilled Pineapple Upside Down Strawberry Shortcake

From OTTO BORSICH, EXECUTIVE CHEF, SOUTHLAKE CENTRAL MARKET

 

1 medium to large ripe pineapple, peeled, cored, cut into 1/2 inch thick slices (rings)

1/2 C coconut sugar or light brown sugar

1 T 5 spice powder

1 each angel food cake or pound cake, cut in slices

2 pints of strawberries

1 large orange, zest & juice

1/4-1/3 C of granulated sugar depending on personal taste

1 vanilla bean or 1 T vanilla extract

1 C Heavy cream

Toasted macadamia nuts and flaked coconut as optional garnish

 

 

Split and scrap vanilla bean and add to cream or the extract if using that.  With a wire whisk beat cream until stiff peaks are formed.  Refrigerate for later use.  Hull and cut strawberries into quarters. Add orange juice, zest, and sugar, incorporate and refrigerate. Mix the coconut sugar or brown sugar with the five spice powder. Generously rub the sugar spice mixture into the pineapple slices. Let stand for about 5 minutes.  On a hot grill with indirect heat grilled pineapple for about 3 to 5 minutes on each side. Once complete put the slices on a plate and place a piece of cake on top of the pineapple. Spoon some of the strawberry mixture on top of the cake, topped with whipped cream, and then add one more spoon of strawberry on top. Garnish with macadamia nuts and flaked coconut if desired.

 

Yield 6-8 generous portions

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