INGREDIENTS

INSTRUCTIONS

With a long serrated knife, cut off the tops and bottoms of the
pineapple. Cut away the tough rind and quarter the pineapples
vertically. Cut out the tough central core. (The fruit can be  prepared
several hours ahead. Wrap well and refrigerate.)  Preheat a gas grill
(medium) or light a charcoal fire and let it burn  down until the coals
are evenly white. Brush the pineapple with the  corn oil. Set the rack
about 6 inches above the heat source; lay on  the pineapple quarters on
the grill rack, and cook, covered,  adjusting the position of the
pineapple on the grill to create  attractive markings, for 4 minutes.
Turn the pineapple quarters,  cover, and grill for another 4 minutes,
again adjusting the position  of the pineapple quarters on the rack, or
until the pineapple is  attractively marked and heated through.
Meanwhile, in a small saucepan over low heat, warm the cajeta,
stirring often. Slice the pineapple, fan the slices on dessert  plates,
and generously nap with the warm caramel sauce. Serve  immediately.
Note: Cajeta de leche is a goat's milk-based sweet caramel sauce. It's
available in stores serving Hispanic populations.  REC.FOOD.RECIPES
ARCHIVES  /FRUIT  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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