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Pineapple Mango Brochettes with Sweet Beer Glaze

Monday, 26 May 2008

Description

(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

Beer in a dessert? Why not? This is an easy finale to a grilled meal and great with fruit flavored beers.

Ingredients

At a glance
Cuisine
Southwestern
Ingredient
Fruit
Cooking Method
Grill
Boil
Heat Level
1
Meal/Course
Appetizer/Hors d'oeuvre
Side Dish
Serves
8
  • 8 wooden skewers, soaked in water

  • 16 pieces pineapple (peeled and cubed), in one-inch cubes

  • 16 pieces green mango (wedged), in one-inch cubes

  • 8 ounces ale or lager beer

  • 2 tablespoons butter

  • 1 /2 cup brown sugar

  • 2 tablespoons Dijon mustard

Methods/steps

Thread two pieces of pineapple and two mango chunks on each wooden skewer, alternating. Set aside. On top of the stove over medium-hot heat, bring the beer to a boil in a small saucepan. Cook until reduced by half. Stir in the butter, sugar, and mustard and continue cooking for two minutes.

Prepare the grill. Place the brochettes on the grill over a hot fire. Cook for one minute on each side, brushing the brochettes with the glaze during the grilling process.

 

 

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