Prepare the grill for direct cooking over medium heat (350° to 450°F).
In a medium saucepan bring 1½ inches of water to a simmer over medium heat. In a 10- to 12-cup stainless steel bowl whisk the sabayon ingredients. Reduce the heat to medium-low. Place the bowl on the saucepan over, not in, the simmering water (this can also be done in a double boiler). Whisk the sabayon constantly until it thickens, foams up to double or triple in volume, and an instant-read thermometer inserted into the center registers 160° to 170°F, 6 to 7 minutes, adjusting the heat to keep the water at a bare simmer. Be careful not to let the eggs begin to set. Remove the sabayon from over the water and whisk gently for 30 to 40 seconds to begin cooling. Set aside to serve warm, or cool completely and chill up to one day. (The cold sauce will be somewhat deflated, but thicker and creamier. Whisk to blend before serving.) If a few curds accidentally form, pour the sabayon through a fine mesh strainer.
Sprinkle the pineapple slices evenly on both sides with the brown sugar and cinnamon.
Brush the cooking grates clean. Grill the pineapple slices over direct medium heat, with the lid closed as much as possible, until well marked, 5 to 7 minutes, turning once. Remove from the grill and cut into ½-inch wedges. Divide the pineapple and raspberries evenly among six dessert glasses. Spoon warm or cold sabayon over the top and serve immediately.
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