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Grilled Pineapple with Cajeta

2 ripe pineapples
2 tb oil
2 1/2 c cajeta de leche

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

Note: Cajeta de leche is a goat's milk-based sweet caramel sauce.
It's available in stores serving Hispanic populations.


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