Grilled Pineapple With 'Cue Sauce Glaze And Woodbridge Wine Granita

• 1 cup water
• 1/3 cup sugar
• 1 bottle woodbridge by robert mondavi cabernet sauvignon
• 1 cinnamon stick
• 1 teaspoon dry ginger
• 1 teaspoon balsamic vinegar
• 1 large ripe golden pineapple, top removed, peeled and cut into ten wedges
• 2 tablespoon extra-virgin olive oil
• 1/4 cup clover honey
• 2 tablespoon woodbridge wine ‘cue sauce
• juice from one medium lemon

1. In a medium saucepan, combine the water with the sugar. Stir to blend. Bring to a simmer and cook, stirring from time to time, until the sugar dissolves. Transfer to a bowl to cool. Refrigerate. Pour the Woodbridge by Robert Mondavi Cabernet Sauvignon into the same saucepan, add the cinnamon stick and ginger and cook over medium heat until it reduces by half. Refrigerate.
2. When the wine and syrup are cooled, stir them together. Discard the cinnamon stick. Stir in the balsamic vinegar. Pour out onto a baking sheet and put in the freezer until it hardens, 3–4 hours. When ready to serve, scrape the surface with the tines of a fork to remove the granita in large flakes.
3. Preheat the grill. When the grill is hot, arrange the wedges of pineapple in a single layer on a baking sheet and brush them with the olive oil. Place them on the grill in a single layer, cooking 3–5 minutes on one side before turning on the other. Meanwhile, put a medium pot on the grill and add the honey. Bring it to a simmer and let it froth and bubble 2–3 minutes until it turns a darker shade of brown. Add the Woodbridge Wine ‘Cue Sauce and lemon and simmer 3–5 minutes. When the pineapple is charred on both sides, arrange on a serving platter and spoon the honey wine reduction over them.