Salted Pineapple

Here is a dessert of startling originality: pineapple slices are soaked in a sweet muscat wine (preferably Australian), which is then reduced until syrupy. The pineapple is crusted in sugar, then grilled over high heat until the fruit caramelizes. Serve with a scoop of premium ice cream and top with the muscat wine glaze. Finish with coarse salt.