Instructions: To make the Glaze: In a small saucepan combine the glaze ingredients and whisk until smooth. Bring to a boil over medium-high heat and cook until thickened, 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve.

Season both sides of the pineapple slices with the peppercorns. Grill over Indirect Medium heat until well marked, 6 to 8 minutes, turning once halfway through grilling time.

Serve each pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top.

This recipe yields 4 servings.

Wine Recommendation: A demi-sec champagne from Reims, France, is worth the splurge - one of the few wines that can handle the acidic pineapple.

Comments: Pepper on pineapple? Yes! It adds an exciting burst of flavor to the juicy fruit. The quality/freshness of the pineapple is all-important.

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