Grilled Tropical Wedges with Raspberry Sauce

Prep time: 15 minutes
Cook time: 10 minutes

Ingredients

• 2 cups fresh raspberries
• 1/4 cup sugar
• 1/4 cup wine (or water)
• 1 large golden pineapple, peeled, quartered and cored
• 1 tablespoon melted butter
• 8 small scoops vanilla bean ice cream
• 1/2 cup toasted coconut

Directions

To make sauce, bring raspberries, sugar and water to a boil in a small saucepan; reduce heat and simmer for 5 minutes. Pour into a fine mesh strainer to remove the seeds, pressing to force the fruit through. Return back to saucepan and cook until slightly reduced. To cook pineapple, brush lightly with melted butter and grill over hot coals for about 2 to 3 minutes on each side. Place pineapple wedges on four dessert plates and top each with 2 small scoops of ice cream. Drizzle with raspberry sauce and sprinkle with coconut. Makes 4 servings.