Pineapple Mango Brochettes with Sweet Beer Glaze
Monday, 26 May 2008
(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.
At a glance
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.