Popsicle of the Day: Grilled Pineapple-Pink Peppercorn Popsicles
Written by Southlake CM on Sunday, August 08 2010
Makes 12 popsicles
Ingredients:
1 very ripe whole pineapple (about 3 pounds)
1 cup sugar, plus more for grilling the pineapple
1 1/2 teaspoons pink peppercorns
1 cup water
3 cups unsweetened pineapple juice
Freshly squeezed juice from 1/2 lemon (about 2 tablespoons)
Directions:
Prepare the grill for direct, medium to high heat. Lightly coat a grill rack with oil.
Meanwhile, trim off the pineapple top and skin. Cut the fruit in half lengthwise and coat the cut sides lightly with sugar. Place on the grill cut sides down and cook for about 15 minutes, turning, until there is charring and the fruit has softened and cooked through. Transfer to a plate to cool, then cut out and discard the core from each half. Cut away any excessively charred areas of fruit.
Transfer the fruit to a blender and add the pink peppercorns. Puree until smooth.
Combine the cup of sugar and the water in a microwave-safe container. Microwave on HIGH as needed to dissolve the sugar. Transfer to a large container with a tight-fitting lid. Add the pineapple juice, lemon juice and the grilled pineapple puree; mix well. Cover and refrigerate for 1 hour, until thoroughly chilled, then pour into popsicle molds of your choice. Freeze until firm.
To serve, dip the molds briefly into lukewarm water so the popsicles release easily.
from The Washington Post, August 4, 2010
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