Recipe for: Grilled pineapples with ice cream and rhubarb compote - photo 1
← Recipes

Recipe for: Grilled pineapples with ice cream and rhubarb compote

Desserts European cuisine 25 min Easy 30 wyświetleń ~49.97 PLN * - (0)
Rate:
(0)
Start Cooking

Description

A modern, spring dessert combining exotic pineapple with Polish rhubarb and creamy vanilla ice cream. The pineapple slices are caramelized on a grill pan, served with warm rhubarb compote and a crunchy millet crumble. The dish features a contrast of temperatures (warm fruit and cold ice cream), a balance of sweetness and acidity, and textures (soft compote and crunchy crumble). Perfect for spring gatherings, serve immediately after preparation. I suggest a Polish twist: rhubarb as a seasonal highlight and millet crumble instead of traditional cookies.

Ingredients Used

Ingredients (11)

Servings:
4
  • Pineapple 1000 g
  • Cream ice cream 400 g
  • Rhubarb 300 g
  • Sugar 60 g
  • Butter 60 g
  • Millet 80 g
  • Lime 1.4 szt. (~70 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Cinnamon 2 g
  • ✨ Opcjonalne
  • Rum 20 g
  • Mint 30 g
💰 Szacowany koszt dania: ~49.97 PLN (12.49 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb compote

1

Prepare the rhubarb: wash the stalks and trim the ends. Cut into pieces 2-3 cm long. In a medium saucepan, place the rhubarb (300 g) and 30 g of sugar (half of the sugar from the list), add 1/2 teaspoon of cinnamon (from the given amount) and 1 g of salt. Add 2-3 tablespoons of water (about 30 ml). Cook over medium heat for 6-8 minutes, stirring every 1-2 minutes, until the rhubarb softens but does not completely break down. Finally, remove from heat and add the zest and juice of half a lime (use a grater to remove the zest before squeezing the juice).

Ingredients: Rhubarb, Sugar, Cinnamon, Salt, Lime
Use a saucepan with a diameter of 18-20 cm and a thick bottom, a wooden spoon for stirring. The finished compote will be slightly glossy, with the rhubarb pieces soft but retaining their shape. If it is too sour, add an extra teaspoon of sugar.

Preparing the pineapple

2

Peel the pineapple: cut off the crown and the bottom with a sharp knife. Stand it upright and slice the skin from top to bottom, making cuts along the fruit to remove the 'eyes'. Cut into slices about 1.5 cm thick and remove the soft core from each slice with a small round cutter or knife, creating a ring. From one pineapple, you will get about 6-8 slices.

Ingredients: Pineapple
Use a large, sharp knife and a non-slip cutting board. Be careful of slipping while peeling; remove the skin thinly to avoid wasting the flesh. If you don't have a corer, gently cut out the center with a knife.

Millet Crumble

3

Prepare the crumble: in a dry pan, toast the millet (80 g) for 3-4 minutes over medium heat, until it starts to smell nutty and lightly browns. Add 30 g of butter and 15 g of sugar (remaining sugar) and cook for another 3-4 minutes, stirring constantly, until the butter melts and the millet becomes crunchy. Transfer to a plate to cool — as it cools, it will become even crunchier.

Ingredients: Millet, Butter, Sugar
Use a 24 cm diameter pan and a wooden spoon for stirring. Do not leave the groats without stirring — they can burn quickly. If you want a stronger nutty aroma, toast the groats for 1-2 minutes longer.

Caramelizing and grilling pineapple

4

Preheat a grill pan over medium-high heat (it should be well heated, about 3-4 minutes). In a small saucepan, melt 15 g of butter. Brush each slice of pineapple with the melted butter, then sprinkle lightly with a bit of sugar (about 5 g per slice). Place the slices on the hot pan and cook for 2-3 minutes on one side until the sugar starts to melt and clear grill marks appear. Flip and cook for another 2-3 minutes until the slice is golden and slightly soft. Allow the sugar to caramelize — you will see bubbling and darkening of the sugar spots.

Ingredients: Pineapple, Butter, Sugar
Use a cast iron or non-stick grill pan and tongs for flipping. If the sugar burns too quickly, lower the heat. The slice is ready when it has clear grill marks and slightly softens under the pressure of a fork.

Finishing and serving

5

On a plate, place 1-2 tablespoons of warm rhubarb compote, then lay 1 slice of caramelized pineapple on top, next to it add a scoop of vanilla ice cream (about 100 g per serving). Generously sprinkle with millet crumble. Drizzle everything with the juice from the remaining half of the lime (to taste). If you are using rum (optional), you can gently drizzle the slice with rum and briefly ignite it to burn off the alcohol — do this only if you have experience and distance from flammable objects; a safer option is just to drizzle with rum without igniting. Garnish with fresh mint (a few leaves). Serve immediately, the ice cream should be slightly melting on the warm pineapple.

Ingredients: Rhubarb, cream ice cream, Millet, Lime, Rum, mint, Pineapple
Use flat dessert plates, a small spoon for the compote, and an ice cream scoop. If you want to prepare the dessert in advance, keep the compote and crumble separate, grill the pineapple just before serving so that the ice cream doesn't melt too quickly.

Fun Fact

💡

Pineapple does not occur naturally in Poland, but its caramelized version pairs wonderfully with the tartness of rhubarb — the combination of exotic and local seasonal ingredients is a popular technique in contemporary Polish cuisine.

Best for

wiosenne spotkania ogrillowane desery na tarasie lekki deser po obiedzie

Tips

🍽️ Serving

Serve immediately after assembling: a warm slice of pineapple with cold ice cream provides the best contrast. Serve with a small spoon for the compote. For adults, you can add 20 ml of rum per serving and ignite it (with caution) for effect.

🥡 Storage

Rhubarb compote can be stored in the refrigerator for up to 3 days in a sealed container. Millet crumble stays crunchy at room temperature for up to 2 days, store in an airtight jar. Keep ice cream in the freezer; grilled pineapple is best consumed immediately, as it will lose some of its aroma after cooling.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Podlaska Pizza on Crispy Potato Base 75 min

Podlaska Pizza on Crispy Potato Base

Main Dishes
Quick salmon with citrus-pomegranate glaze, creamy cauliflower puree, and kale 30 min

Quick salmon with citrus-pomegranate glaze...

Main dishes
Deconstructed Tomato Soup with Basil Foam and Parmesan Spheres 120 min

Deconstructed Tomato Soup with Basil Foam ...

Appetizers
Gingerbread heart with vanilla cream 60 min

Gingerbread heart with vanilla cream

Desserts
Pears baked in red wine with vanilla cream and nut croquant 90 min

Pears baked in red wine with vanilla cream...

Desserts
Quiche Lorraine 90 min

Quiche Lorraine

Breakfasts

Recipe Categories

Desserts
Desserts

Desserts are a sweet ending to every meal - from simple puddings to exquisite creamy cakes. Our collection includes recipes for homemade ice cream, chocolate mousses, panna cotta, tiramisu, crème brûlée, and lemon tart. Summer fruit desserts: jellies, sorbets, parfaits, and fruit salads with whip...

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama