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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

Meal/Course

Appetizer/Hors d'oeuvre

Side Dish

Serves

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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