Grilled pineapple with white wine soaked raisins atop vanilla ice cream rolled in toasted coconut served with a special ingredient.
EASY ALERT: Take raisins, soak them in white wine overnight in the fridge in a re-sealable container, don’t go crazy on the wine you just want to saturate them. The next day take some unsweetened coconut and toast it in a pan, let cool in the fridge. Cut a pineapple into spears and grill them with a little maple syrup and paprika until they are soft. Cut them into pieces but present them beside the ice cream like a spear. Take your very cold super creamy vanilla ice cream from the freezer, using a good ice cream scoop form it into balls and roll them in your coconut. Sprinkle on some wine soaked raisins… Oh yeah and pour in some Rickard’s Dark beer, like a float, of beer, a beer float. It’s crazy but people do like it because it’s great.