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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