Vermont Inspired Recipes
This delicious recipe is naturally gluten-free. It's perfect for everyone at your next BBQ. My mom loves grilled pineapple. I love the way the grill brings out the sweetness of the fruit and caramelizes the fruit sugars while still keeping a little bit of the tanginess. Serving grilled fruit kabobs for dessert while dining Al fresco is perfect. Drizzle some real pure Vermont maple syrup over the top and its heaven. Great for a light dessert. For a warm summer evening, another way to serve the fresh grilled pineapple and strawberries is to serve it over a vanilla bean ice cream then drizzle the maple syrup over the top for a fresh grilled fruit ice cream sundae. YUM
P.S.I use Butternut Mountain Farm pure Vermont Maple Syrup because my sister's sugar bush in northern Vermont contributes to their maple syrups. I know many of the maple producers in the area that contribute Butternut Mountain Farm and have visited Butternut Mountain in Johnson, VT. I know I am getting the best quality maple syrup from them. Their syrup comes from some of the most pristine mountains filled with wild beautiful sugar maple trees. I've walked the mountains. My kids have helped tap the trees where this syrup comes from and have helped stoke the fire on a chilly March evening in the wood-fired evaporator.
How to Grill Pineapple and Strawberries
1 fresh ripe pineapple
1 pint of fresh strawberries
1 pint of real Vermont maple syrup- I use Butternut Mountain Farms grade A dark robust
Cut pineapple into large bite-size chunks. Remove stems from strawberries. Alternate strawberries and pineapple on skewers. This gives a nice contrast for the presentation.