We have always loved grilled pineapples -- we usually eat an orange or some sort of fruit for breakfast -- when my wife bought some fresh pineapple spears at the local market in the middle of winter, grilling was out -- so out of the container into my mouth --- well, I thought they were a little sour for my tastes -- so the next morning I set out to try something new with them -- after a few test runs this is what I came up with -- it’s pretty simple but My Oh My -- I will be doing this one again and again !!!
11. melt a little butter in a small frying pan -- take care not to let it burn - use medium heat
2. add 2 or 3 spears of pineapples (rounds would work too)
3. fry until each side (4) of the pineapple is toasty -- the longer you cook it the softer it gets -- you might want to turn the heat to low as you go
2At the same time
1. in a small pot combine the flour, milk and vanilla syrup and stir till the lumps are gone
2. start heat at medium
3. this takes about 4 or 5 minutes to prepare -- don’t leave it - it will burn if too hot or bubble over if it boils -- I scalded the first batch by being in a hurry
4. stir stir stir
5. this will thicken up pretty quickly -- you can add milk to thin it - it will eventually come out a nice sweet flour gravy -- my wife thought it was almost a pudding -- each of us have our own tolerance for flour taste -- start out with 1/4 cup and if if is too runny for you add a little flour -- you can add more vanilla too if you want -- the more you use the more French Vanilla it tastes - you can adjust this all the way till you pour it on the spears
3This started out as an attempt to rescue the pineapple spears from the trash can -- it worked !! BTW the spears tasted great to my wife before the cooking -- she likes things a little more sour than I do -- she also likes sweet things too -- I could have used some sort of dark chocolate gravy for this but that would have been too involved for 6am -- you could use the same recipe for a dessert item later in the day -- you could use a more sophisticated sauce -- but that’s not Walt’s Style !!