Roasted Pineapple with Honey & Pistachios
|Roasted Pineapple with Honey & Pistachios|
Caramelized pineapple with a honey-orange glaze makes for an elegant and memorable summer dessert. Roasting or grilling fresh pineapple is a great way to boost the flavor. I will be describing a wedge cut of the pineapple served alongside crème fraiche, (or Greek yogurt) with pistachios for crunch. One could also cut pineapple rounds, roast similarly but watch your timing depending on size of pineapple, and use as a base for scoops of vanilla ice cream or sorbet.
- ½ C (packed) dark brown sugar
- ½ C fresh orange juice
- 3 Tb honey
- 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
- ¼ C crème fraiche or yogurt
- ¼ C natural unsalted pistachios, coarsely chopped
- 2 Tb torn fresh mint leaves (optional garnish)
|The most important ingredient!!|
Preheat your oven to 450 degree F. Line a large rimmed baking sheet with parchment paper. Stir together ½ C (packed) dark brown sugar, ½ C fresh orange juice and 3 Tb honey in a large bowl until sugar dissolves. Add your prepared pineapple; toss to coat. Let it marinate, tossing occasionally, for 20 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade.
|Pineapple slices in the marinade|
Roast the pineapple for 15 minutes – less time if grilling on barbeque. Turn, brush with marinade, and roast until tender and caramelized, 10-15 minutes more. Drizzle remaining marinade over; let cool slightly. I love to serve it warm, not hot but it is also great at room temperature.
To serve, divide pineapple among 4 plates. Spoon crème fraiche or yogurt alongside. Sprinkle with nuts and garnish with mint if desired.