Tuesday, July 04, 2006

Roasted Pineapple
1 medium pineapple
3 T. unsalted butter
1/3 c. packed light brown sugar
2. T. honey
1/2 t. pumpkin pie spice or cinnamon
1 T. dark rum
raspberry sorbet, for serving (optional)

Preheat oven to 400 degrees. Slice off top and bottom of pineapple, slice off skin in strips, cutting away any "eyes." Quarter lengthwise, remove core. Cut each quarter into 4 pieces lengthwise.

Place butter in an 8-inch square baking dish, and melt in the oven.

Arrange pineapple in the dish. In a small bowl, stir together brown sugar, honey, pie spice, and rum.

Spoon sugar mixture over pineapple. Bake until tender and bubbly about 1 hour. Serve warm or at room temperature with sorbet, if desired.

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