(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)
Beer in a dessert? Why not? This is an easy finale to a grilled meal and great with fruit flavored beers.
8 wooden skewers, soaked in water
16 pieces pineapple (peeled and cubed), in one-inch cubes
16 pieces green mango (wedged), in one-inch cubes
8 ounces ale or lager beer
2 tablespoons butter
1 /2 cup brown sugar
2 tablespoons Dijon mustard
Thread two pieces of pineapple and two mango chunks on each wooden skewer, alternating. Set aside. On top of the stove over medium-hot heat, bring the beer to a boil in a small saucepan. Cook until reduced by half. Stir in the butter, sugar, and mustard and continue cooking for two minutes.
Prepare the grill. Place the brochettes on the grill over a hot fire. Cook for one minute on each side, brushing the brochettes with the glaze during the grilling process.