(skin removed, cored and cut into 8 slices)
Maple syrup, pure
(tuille - crushed)
Coconut, shredded, unsweetened
Whole wheat pastry flour
Vanilla ice cream
(each scoop is approx. 1/2 cup per serving)
Preheat oven to 350° F. Line a large cookie sheet with parchment paper.
Add butter, sugar, honey, walnuts, coconut and flour in a small bowl, stirring well to combine.
Drop by teaspoon-fulls onto the cookie sheet. Bake for 5 minutes, or until the cookies have flattened and the edges have begun to turn golden brown.
Carefully slide the parchment paper off of the cookie sheet and onto cookie racks to cool.
Preheat grill to medium-high heat.
Combine the butter and maple syrup in a small bowl. Brush the pineapple on one side and place butter side down on the grill. Cook for 4 minutes, or until the pineapple has nice grill marks. Flip over and cook 3 minutes more. Remove from grill and allow to cool for 5 minutes.
To assemble, place a slice of pineapple on a plate and top with a scoop of ice cream and one tuille.
Want those pretty crosshatched grill marks on the pineapple? Simply turn the slices 1⁄4 turn halfway through the cooking time.
Calories from fat205
Calories from saturated fat126
Total Fat22.8 g
Saturated Fat14.0 g
Trans Fat0.2 g
Polyunsaturated Fat1.4 g
Monounsaturated Fat6.0 g
Total Carbohydrate38 g
Dietary Fiber1.2 g
Alethea Copelas, The Inspired Kitchen