Pineapple Dessert with Ice Cream and Balsamic Vinegar

Baked Pineapple with Ice Cream

Serving 4 people

Photo by Acetaia di Giorgi

Ingredients

1 medium size and ripe pineapple
1 tablespoon unsalted butter
4 tablespoons sugar
3 tablespoons orange liqueur
4 scoops vanilla ice cream
Extra Old Traditional Balsamic Vinegar

Directions

  1. Cut the pineapple lengthwise in 4 parts, removing the rind and the
    core.
  2. Then put the four quarters on a buttered oven pan and powder
    them with the 4 spoons of sugar.
  3. Sprinkle some orange liqueur and add
    some butter flakes.
  4. Preheat the oven to 200°C and bake for about 10
    minutes, then let it cool.
  5. Put every pineapple quarter on a dessert dish
    and put on every quarter a scoop of vanilla ice cream.
  6. Then pour some Extra Old Traditional Balsamic Vinegar or Cherry Traditional Balsamic Vinegar on the dessert.

Recipe and photo provided by Acetaia di Giorgio, Modena, Italy

Try Lamb Burgers for a Memorial Day Entrée

I’ve been reading information online that eating lamb is suppose to be healthier than some other types of popular meats. While I don’t know how valid that information is, the recipe below would be delicious to grill on any warm summer day. Why not begin with Memorial Day?

Cheers, Kathy

Lamb Burgers With Roasted Tomato, Arugula,
and Gorgonzola Cheese 

Serves 6

Ingredients
6 small tomatoes
¼ c olive oil
1 T fresh thyme leaves, picked
salt and pepper
2¼ lbs ground lamb
salt and pepper
6 potato buns
2 oz arugula
6 oz Gorgonzola cheese, crumbled

Directions

1. Preheat oven to 375°F.
2. Cut tomatoes in half. Squeeze out the seeds and lay on a sheet pan lined with foil, cut side up. Drizzle with olive oil and season with the thyme and salt and pepper.
3. Bake in the oven for about 45 minutes to an hour until tomatoes have begun to shrivel.
4. To make burgers, heat a grill to high heat.
5. Break the ground lamb up into small pieces in a mixing bowl. Toss with salt and pepper and form into thin patties about 4 ½” to 5” across.
6. Place on a hot grill. Lightly char on one side, turn to the other side and place the crumbled Gorgonzola cheese on top.
7. Close the lid and cook to medium or desired doneness.
8. Split the potato buns and toast on the grill.
9. Place some arugula on the bottom of each bun, top with the tomatoes, lamb burgers and close with the top of the buns.

Enjoy with a Glass of Cakebread Cellars Rubaiyat
Recipe provided by Cakebread Cellars, Rutherford, California