The first true sign of Summer is the holidays and Memorial Day
is just around the corner. And with it
brings out the barbequing. We here are
all big on the bbq and will put almost anything on the grill and with the addition
of the “baker”, my daughter’s boyfriend, we will more than likely attempt a few
more sweet treats on the grill. This
time around I’m sharing a refreshing and simple (easy to medium on the skill
side) desert, Grilled Pineapple, raspberries topped with a Zabaglione sauce. Inspired by my favorite grilling site this will rock the house with the smooth texture and sweet taste.
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| Fruit and Zabaglione |
Cook’s Note: whenever
you are working with an acid (citrus, including pineapple, use non-reactive containers
for your best results. Also be careful
with these same products in tin cans – reactive.
Zabaglione
6 egg yolks
1/2 cup pineapple juice in a glass
3 tablespoons light agave nectar
1/4 cup light rum or tequila
1/8 teaspoon kosher salt
6 slices fresh pineapple, center cut, each about 1/2 inch thick,
peeled
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
3/4cup fresh raspberries
Prepare
the grill for direct cooking, if using a gas grill with a thermometer, ~350⁰.
In the bottom of a double-boiler, filled about
1/3 of the way with water, bring to a simmer over medium heat; in the top half, whisk
the Zabaglione ingredients. Reduce the
heat to medium-low; place the top half over the bottom half of the double
boiler once simmering (this can be accomplished with a heat-resistant
bowl and a medium sized pan that the bowel can sit on top of). Whisk the Zabaglione
constantly until it thickens, foams up to double or triple in volume, and an
instant-read thermometer inserted into the center registers 160° to 170°F, This
should take just over 5 minutes BUT don’t be surprised if it takes longer, keep
the water at a low simmer. Be careful not to let the eggs begin to set*, what
does this mean, in short don’t overcook them. Remove the Zabaglione from over
the water and whisk gently for 30 to 40 seconds to begin cooling. Set aside to
serve warm. You can serve it cold but it’s
just not the same. If you happen to
create piece in the process you have 2 choices, 1) feed thru a strainer, and 2)
start over – I highly recommend this if there are more than a few pieces –
sorry folks.
Sprinkle
the pineapple slices with the brown sugar and cinnamon, this will burn so be careful,
coat evenly.
Clean
and brush your grate with a light oil coating (of course I use olive oil OR
coconut oil). Grill the pineapple slices with the lid closed 5 to 7 minutes,
turning once. Remove from the grill and cut into bit sized pieces (if you have
a unit for your grill that has small holes or wire mesh you can cut in advance,
toss with the brown sugar and cinnamon and grill. This will not have the grill marks but is
just as good. Divide the pineapple and raspberries evenly among six dessert
glasses. Spoon warm Zabaglione over the top and serve immediately.
*Eggs set at 140⁰ but this process can work smoothly for
you with the constant whisking of the mixture.
Enjoy!!!
Eggs! And what we should know about them.
Eggs are the wonder food of the kitchen, a light
part, a dark part, and bind the culinary world together. Used in both savory
and sweet foods, they act as:
Binders holding together meatloaf and stuffing;
Rising agents in soufflés, certain cakes, and cookies
like meringues;
Emulsifiers in sauces like mayonnaise and hollandaise.
135⁰ for 75min equal pasteurization
140⁰ eggs have a tendency to set
144⁰ most proteins in the whites
denature
149⁰ most proteins in yolk denature
176⁰ whites and yolks firm up
194⁰ yolk starts to crumple
Because
of this aversion to water, the protein structure folds up on itself. As kinetic
energy is added to the system—in the form of heat or mechanical energy (e.g.,
whipping egg whites)—the structure starts to unfold as kinetic energy overtakes
potential energy.
When in doubt check the list and see if the wonderful egg can fill the void in what you are making.
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