Instructions
- Place the cream in a chilled bowl and beat with an electric mixer until it starts to thicken, 3 to 5 minutes.
- Add the confectioners’ sugar and mezcal and continue beating to soft peaks, 2 to 4 minutes more.
- Just before serving, heat your griddle or plancha to high.
- Prepare the pineapple: Combine the granulated sugar and pepper in a shallow bowl or aluminum foil pan and stir to mix. Have this mixture by the side of the griddle.
- Impale the chunk of butter on a fork and rub it on the griddle to grease it.
- Brush the pineapple slices on both sides with the melted butter. Using tongs or a fork, dip each pineapple slice in the sugar mixture to coat both sides, shaking off the excess. As you coat the pineapple slices, place them on the griddle.
- Cook the pineapple slices until sizzling and darkly browned on the bottom, 2 to 4 minutes. Using a spatula, invert and cook the other side the same way
- Transfer the pineapple slices to a platter or plates and top with dollops of the mezcal whipped cream.
Mezcal Whipped Cream
Pineapple
Special Equipment
- shallow bowl or aluminum foil pan
Take your grill anywhere
Fire up your grill
