Ingredients:
Because there is no inner core to cut away, you can simply slice a South African baby pineapple in half lengthwise and grill. Makes eight servings. 4 baby pineapples or 16 fresh pineapple rings Honey Chardonnay Glaze 1 cup Lindemans South African Chardonnay 1/2 cup unsalted butter, cut into pieces 1/3 cup honey 2 tablespoons freshly-squeezed lime juice 1 whole nutmeg for grating, or ground nutmeg Vanilla ice cream and toasted pound cake slices

Instructions:
Cut each pineapple in half; set aside. To prepare glaze, bring wine to a boil in saucepan and cook until it reduces to 1/2 cup, about 5 minutes. Whisk in butter and honey until melted and sauce thickens. Stir in lime juice and set aside. Brush cut sides of pineapple with glaze and grill over medium-high heat 3-4 minutes on each side, turning once, or until pineapple is lightly charred. Grate or sprinkle fresh nutmeg over each pineapple. Place 1/2 pineapple on each plate and place small piece toasted pound cake and small scoop ice cream alongside each. Drizzle with warm glaze. Put any remaining glaze in small bowl and place on table. Tip: You can also use sliced, fresh pineapple rings in this recipe. All materials courtesy of Fosters Wine Estates. For more information, visit www.lindemans.com