Grilled pineapple with boiled condensed milk and Kahlua liqueur
4 servings
30 minutes
This dessert combines the exotic freshness of pineapple, the caramel sweetness of condensed milk, and deep coffee notes from Kahlua liqueur. Inspired by French culinary elegance, it transforms simple ingredients into a refined treat. Grilled pineapple, with light smoky hints, gains special softness and rich flavor. Oven-cooked condensed milk to a golden thickness adds a velvety texture and caramel warmth to the dessert. Kahlua liqueur and vanilla extract contribute an exquisite aroma, creating a harmony of flavors. Serving with vanilla ice cream makes the dish even more delicate and refreshing. This dessert is perfect for concluding a dinner, bringing a touch of tropical sophistication and French refinement to each serving.
1
Preheat the oven to 220 degrees.
2
Pour the condensed milk into a pie dish and cover it with foil. Place it in a deep baking tray, filling it with water so that it covers half of the dish. Put it in the oven for about 1.5 hours until the condensed milk turns golden. Carefully remove the dish from the tray and let it cool.
- Condensed milk: 780 g
3
Add liqueur and vanilla extract to the chilled milk, mix well, and lightly salt.
- Kahlua liqueur: 0.3 glass
- Vanilla extract: 0.3 teaspoon
4
Preheat the grill or barbecue.
5
Cut the pineapple in half lengthwise along with the leaves, then cut it in half again lengthwise. Place it on the grill cut side down and grill for 2 minutes on each cut side.
- Pineapple: 0.5 piece
6
Arrange the pineapples on plates, place vanilla ice cream balls next to them, and drizzle with boiled condensed milk.
- Vanilla ice cream: to taste
- Condensed milk: 780 g