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Pomegranate Infused Pineapple with Coconut Ice Cream [Mobile Post] - By Z


Soak pieces of freshly cut pineapple overnight in a solution of pomegranate molasses (رب انار), regular molasses, and bourbon.

Drain the liquid, then boil it to make a reduction glaze.

Grill or broil the pineapple until it has char marks and/or has a slightly golden “crust.”

Serve with coconut ice cream and drizzle the reduced glaze over it. It will cool and become pomegranate pineappley caramel.

Heaven in a bowl.

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