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All RecipesDessert

Jamie Purviance

Grilled Pineapple with Raspberries and Rum Sabayon

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    5 to 7 mins

Serves 4
Prep Time
20 mins
Grilling Time
5 to 7 mins

the Ingredients

20151023095407 Row Desserts 5


  • 6 large egg yolks
  • ½ cup pineapple juice, preferably refrigerated instead of canned
  • ⅓ cup granulated sugar
  • ¼ cup amber rum
  • ⅛ teaspoon kosher salt
  • 6 rings fresh pineapple, each about ½ inch thick
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 4 ounces fresh raspberries (about ¾ cup)

Special Equipment

  • 10- to 12-cup stainless steel bowl or double boiler insert
  • instant-read thermometer


  • 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 02 In a medium saucepan or double boiler over medium heat on the stove, bring 1½ inches of water to a simmer. In a 10- to 12-cup stainless steel bowl or double boiler insert whisk the sabayon ingredients. Reduce the heat to medium-low. Place the bowl on the saucepan over, not in, the simmering water. 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 160º to 170ºF, 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 and scrape down any splashed eggs from the sides of the bowl with a silicone spatula. Remove the bowl with the sabayon from over the water and whisk gently for 30 to 40 seconds to begin cooling. Strain the sabayon through a fine-mesh strainer into a medium bowl. 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.)
  • 03 Season the pineapple rings evenly on both sides with the brown sugar and cinnamon.
  • 04 Brush the cooking grates clean. Grill the pineapple rings over direct medium heat, with the lid closed, 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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