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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