Pineapple-Caramel Hobo Packs
Fruit Wrapped in Foil With Chewy Caramel Candies, Plus a Scoop of Vanilla Ice Cream
Gail Simmons, the special projects director of Food and Wine magazine and the head judge on "Top Chef Masters," wraps up fruit, topped with brown sugar and rum and caramel candies, in foil, for a warm and easy dessert on the grill.
In a medium bowl, toss the pineapple with the sugar and rum. Spoon 1/4 tablespoon of the butter in the center of each sheet of foil and top with the pineapple. Sprinkle with the caramels. Bring 2 sides of the foil up over the fruit and fold to form a seam across the top. Fold the remaining 2 sides to seal the hobo packs completely.
Grill the hobo packs over moderate heat until sizzling, 10 to 12 minutes. Open the hobo packs and pour the pineapple and sauce into bowls. Serve with a scoop of ice cream.
Recipe courtesy Food & Wine.
This recipe was styled by chef Karen Pickus for Good Morning America.