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Cooking with Spirits

Cocktail
Calypso Grilled Pineapple
Ingredients: (make 8 servings and 1 1/2 cups sauce)
- 1 pineapple, cut into 8 wedges and cored
- 1/2 cup dark rum
- 1/2 cup honey
- 1/2 cup French's Worcestershire sauce
- 1/2 cup (or 1 stick) butter
- 1/2 cup packed light brown sugar
- 2 tbsp Frank's RedHot Cayenne Pepper Sauce
- Vanilla ice cream

In a 3-quart saucepan, combine Worcestershire, honey, butter, sugar, rum and the RedHot sauce. Bring to a full boil, stirring often. Simmer over medium-low heat for 12 minutes until sauce is slightly thickened, stirring often. Remove from heat and cool.

Brush pineapple with some of the sauce. Grill pineapple over high heat on a greased rack for 5 minutes or until glazed, turing and basting often. Serve pineapple with ice cream and remaining sauce.

Tips: You may substitute other fruits such as halved peaches or nectarines, or thick slices of mangoes. Refrigerate any leftover sauce. To reheat, microwave on high for 1 - 2 minutes and stir well. (Recipe: Cocktail Times.com/Frank's RedHot)


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