SPICE-GRILLED PINEAPPLE WITH SMOKY WHIPPED CREAM

Serves: 4 to 8

For spiced smoked whipped cream:

1 cup (250 mL) heavy (whipping) cream 2 tbsp (30 mL) dessert rub (recipe follows) 2 tbsp (30 mL) mescal or 1/4 tsp (1 mL) liquid smoke

For pineapple:

1 cup minus 2 tbsp (220 mL) dessert rub (recipe follows) 1 juicy ripe pineapple, peeled and cut into 1/2-inch-thick (1.25-cm) slices (core it or not, your choice) 1/2 cup (125 mL) coconut milk (use a Thai or Latino brand) Ground cinnamon or freshly grated nutmeg, for garnish

1. Make the whipped cream: Place the cream and dessert rub in a chilled metal bowl. Beat to soft peaks with an electric mixer. Add the mescal or liquid smoke and continue beating to firm peaks. Keep chilled.

2. Set up a grill for direct grilling and preheat it to high. Brush and oil the grill grate.

3. Place the dessert rub in a shallow bowl next to the grill. Brush each pineapple slice on both sides with coconut milk, then completely dredge it in the rub, shaking off any excess.

4. Arrange the pineapple slices over the hot fire and grill until darkly browned (the sugar should start to caramelize) on both sides, 2 minutes per side.

5. Transfer to a platter or plates. Top each slice with a dollop of the whipped cream and shake a little ground cinnamon or grate some nutmeg on top.

DESSERT RUB Makes: 1 cup (250 mL)

1 cup (250 mL) turbinado sugar, such as Sugar in the Raw 2 tsp (10 mL) ground cinnamon 1/4 tsp (1 mL) ground nutmeg 1/4 tsp (1 mL) ground allspice 1/4 tsp (1 mL) ground cloves

1. In a bowl, whisk sugar, cinnamon, nutmeg, allspice and cloves. Transfer to a jar, cover and store away from heat and light. This rub will keep for several weeks.

Try this: Brush any sliced juicy fruit with melted butter or coconut milk, then crust it generously with dessert rub. Grill over a hot fire. Use the rub on grilled half lemons, limes, oranges and grapefruit to make an outrageous sangria. Sprinkle on slices of buttered pound cake and grill to make dessert “toast.”