12 ounces fresh blackberries (about 2 2/3 cups), plus a handful more for
garnish (optional)
1 tablespoon sugar
1 tablespoon water or rum
2 tablespoons raw shelled pistachios
(optional)
4 peeled, fresh pineapple slices,
each 1 inch thick and cored
Canola oil
4 large fresh mint leaves, very
thinly sliced (optional)
1.
In a food processor combine the
berries, sugar, water, and lemon juice and puree until smooth. Do not overprocess or you’ll break up the tiny
seeds, which can be bitter. Using a rubber spatula, force the puree through a
fine mesh sieve set over a bowl. Discard the seeds. Cover and refrigerate until
ready to serve
2.
If using the pistachios, in a small
skillet over medium high heat, stir the pistachios until they are lightly
toasted, 1 to 3 minutes. Transfer to a cutting board, let cool, and then chop finely.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
3.
Cut each pineapple slice into six
equal chunks and thread them onto four skewers, dividing them evenly and making
sure the flat side of each chunk faces out for optimal grill marks. Brush the pineapple
chunks lightly with oil.
4.
If using bamboo skewers, cut eight
small pieces of heavy duty aluminum foil. Wrap each piece around the ends of
the skewers so they don’t burn while grilling. Brush the cooking grates clean.
5.
Place the skewers over direct medium
heat and grill, with the lid closed, until the pineapple is well grill marked
and warm, 5 to 10 minutes, turning a couple of times to mark both sides. Remove
from the grill.
6.
Serve the skewers with the blackberry
sauce. Top with the whole blackberries, if using, and sprinkle with the mint
and pistachios, if using. Serve right away.
The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.