Preparation:
Slice the pineapples half and inch below the tops and reserve the tops. Using a very sharp knife with a long and narrow blade, scoop out the hard Fibrous center of each pineapple. Set the pineapples aside. Combine in a bowl the Grand Marnier maple syrup and a few drops of vanilla Extract. Stir with a wooden spoon. Brush the cut side of each pineapple With the mixture and pour the remaining Grand Marnier mixture evenly into The cavity of each pineapple. Cover each pineapple with its reserved top After coating the cut side with sugar so that it adheres to the Pineapple. Thread the pineapples on a skewer with the tops touching. Broil on the spit until the pulp of the pineapples is permeated with the Syrup this may take up to 30 min. Remove the pineapples from the skewer and cut into thick slices with a Very sharp knife serve unpeeled. |
