Pineapple Manchego Skewers
- 1/2 pound fresh pineapple, peeled
- 6 ounces Manchego, at room temperature
- 2 tablespoons sugar
- 1 tablespoon water
- 2 tablespoons salted butter
- pinch of ground cinnamon
- pinch of ground chipotle
- Kosher salt and freshly ground black pepper
- 20 small bamboo skewers
- Cut the pineapple into 1/2-inch cubes using a serrated knife.
- Cut the Manchego into cubes about the same size.
- You should have about 20 pineapple cubes and 20 Manchego cubes.
- Place the sugar in a small skillet and add the water.
- Cook over high heat until it turns into a light amber color, 2 to 3 minutes.
- (Since this a very small quantity it can be easily overcooked, so watch carefully.)
- Add the butter and swirl the pan around.
- Everything will splash and bubble, so be careful.
- When the butter is well blended with the caramelized sugar, turn the heat to low and add the cinnamon and chipotle.
- Cook the caramel, whisking constantly, until it gets a little thicker, about 2 minutes.
- Add the pineapple squares and swirl the pan around, allowing the pineapple to caramelize in the sauce and become lightly golden brown, but don't let it get too mushy, 3 to 4 minutes.
- Season with salt and pepper.
- Pour the pineapple and sauce onto a flat plate.
- While the fruit is still hot, place a piece of pineapple on the skewer, then a piece of Manchego.
- Place the skewers on a serving plate and serve immediately, while the pineapple is still warm.
pineapple, manchego, sugar, water, butter, ground cinnamon, ground chipotle, kosher salt, bamboo skewers
Taken from www.foodrepublic.com/recipes/pineapple-manchego-skewers-recipe/ (may not work)