Topped with a sweet sauce, grilled pineapple slices can be part of a sensational sundae.

1/3 cup honey
1/3 cup brandy or Cognac
3 tablespoons unsalted butter, plus 1 tablespoon, melted
6 fresh pineapple slices, cut about 1/2 inch thick, core removed
Vanilla ice cream
1/3 cup chopped unsalted macadamia nuts or cashews

1. Build a charcoal fire in an outdoor grill and let the fire burn down to medium-hot. You should be able to hold your hand at grate level for 3 seconds. In a gas grill, preheat on High, then adjust to Medium.

2. In a small saucepan, combine the honey, brandy, and 3 tablespoons butter. Place on the grill and bring to simmer. Remove from the heat.

3. Lightly oil the cooking grate. Brush the pineapple slices with the melted butter. Grill the pineapple slices, turning and basting occasionally with the sauce, until lightly glazed and heated through, about 5 minutes. Transfer to a cutting board and chop coarsely.

4. To serve, spoon the ice cream into individual bowls. Top with the pineapple, drizzle with the remaining sauce, and sprinkle with the nuts. Serve immediately.

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Excerpted from THE FIREHOUSE GRILLING COOKBOOK by Joseph Bonanno Copyright© 1998 by Joseph T. BonannoJr.. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.