Saturday, July 14, 2007

Roasted Pineapple

Kids are all still sleeping, with the exception of Natalie, so we made Roasted Pineapple instead. We'll do the zucchini cake on another day. I recently discovered this recipe and love it so much I've made it twice this week. It's a great way to use a pineapple, should you happen to buy one at the store as a spontaneous purchase (which happens to me all the time, I just love how they look in my cart) and it is wonderful served warm with vanilla ice cream! I adapted it from an Everyday Food recipe.

Roasted Pineapple

Preheat oven to 400 degrees F with rack in upper third. Slice off top and bottom ends of a fresh pineapple (about 3 pounds). Following the fruit's natural shape and working from top to bottom, slice off skin in strips. Cut away any "eyes" still remaining. Quarter lengthwise. Remove tough core. Cut each quarter into 4 pieces lengthwise.

Place 3 T unsalted butter in an 8 inch square baking dish and melt in oven, 6 minutes.

Arrange pineapple in the dish. In a small bowl, stir together 1/3 cup packed dark brown sugar, 2 T honey, 1/2 teaspoon pumpkin pie spice, and 1 T cherry brandy. Spoon mixture over pineapple in dish. Bake until tender and bubbly, about 1 hour. Serve warm or at room temperature, with vanilla ice cream if desired.


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