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Roasted Pineapple




Source of Recipe


Food Everyday Magazine, March 2006


Recipe Introduction


An easy, delicious dessert recipe that goes together really fast. We ate it as is, but wished for some vanilla ice cream or yogurt to go with it. This can be made ahead of time, but you should slightly warm it up before serving.


List of Ingredients




1 medium pineapple (about 3 lb.)
3 T. sweet butter
1/3 c. packed brown sugar (I used the Splenda mix)
2 T. honey or agave
1/2 t. cinnamon or pumpkin pie spice
1 T. dark rum (I used apple Calvados)


Recipe



Heat the oven to 400 F. Line a 13x9-inch pan with non-stick foil and melt the butter in it in the oven.

Cut off the top and bottom of the pineapple and peel it. Slice in half and then in quarters from top to bottom. Cut out the core and slice each quarter in four pieces lengthwise. Place the pineapple on the melted butter and turn over to coat.

Mix the remaining ingredients in a small bowl and brush each pineapple spear with it. Bake until tender and lightly browned – about 1 hour. I turned the spears halfway through.

Serve warm or room temperature.

Serves 4-6