Every now and again the urge to play in the kitchen, really go play, not to work on an existing recipe or blog post but to dig into the pantry and fridge, and create from what I find.
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Owl’s Brew Brown Sugar Brûlée Pineapple
The reality of the celebration of creativity that is my scrounge through the pantry to see what we have and what I can make from it, is that it *usually* strikes at the relative end of an evening, a few (ahem) cocktails in. Drunk munchies are a thing, so much so that my best cheesy garlic bread’s come out of
Owl’s Brew Brown Sugar Brûlée is one of those recipes.
Last May I was afforded the wonderful (and wholly unexpected) opportunity to check out the National Restaurant Association (yes, the abbreviation is NRA, I know, it threw me off the first few times I saw it shorthand too) Show with some very good friends of ours. While there, I was introduced to the wonderfulness in a can that is Owl’s Brew.
I started grilling fruit a few years ago, the first iteration being peaches, and pineapple followed shortly thereafter. Pineapple rings in the can, they’re a pantry staple around here. I love the juice, I love the tang of the fruit itself, the smell of it, everything.
The night that this dessert was born I reemerged from our pantry with a couple of cans of Owl’s Brew Blondie, a bottle of the Citrus Sweet Tea mixer, a can of pineapple rings, a bag of brown sugar, a can of S&C milk, and my kitchen torch. Much to my husband’s delight. (read that last sentence with some serious sarcasm)
Like most of what comes together from playing around in the kitchen, these guys aren’t complicated to make (hello munchies) and pack some serious flavor.
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Owl’s Brew Brûléed Pineapple Stacks
Ingredients
- 1 can Pineapple Rings in the can, OR, a spiraled fresh pineapple.
- 1 can Owl’s Brew I used Blondie
- 1/2 bottle Owl’s Brew Citrus Sweet Tea Mixer
- 1 c Brown Sugar, loosely packed, set out on a plate.
- 1 can sweet and condensed milk
Instructions
- Marinate your pineapple rings in the Owl’s Brew, setting aside in the fridge for as long as you can stand it.
- Grill your fruit, saving the marinade (it makes for a great mixer), until grill lines start to form.
- Coat slices of pineapple in the brown sugar you have set out, brûlée using your kitchen torch, stack ’em, and soak ’em. Not really on the soaking. More of a drizzle.
- Serve & get boozy.
