Appetite + Imagination

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May 8
Roasted Pineapple with Honey and Pistachios

Ingredients

1/2 cup (packed) dark brown sugar
1/2 cup orange juice
3 tablespoons honey
1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
1/4 cup crème fraîche or yogurt
1/3 cup natural unsalted pistachios, coarsely chopped
2 tablespoons torn fresh mint leaves



Preparation


Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade.


Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10–15 minutes. Drizzle remaining marinade over; let cool slightly.


Divide pineapple among plates. Spoon crème fraîche alongside. Garnish with nuts and mint.

Roasted Pineapple with Honey and Pistachios

Ingredients

  • 1/2 cup (packed) dark brown sugar
  • 1/2 cup orange juice
  • 3 tablespoons honey
  • 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
  • 1/4 cup crème fraîche or yogurt
  • 1/3 cup natural unsalted pistachios, coarsely chopped
  • 2 tablespoons torn fresh mint leaves

Preparation

  • Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade.
  • Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10–15 minutes. Drizzle remaining marinade over; let cool slightly.
  • Divide pineapple among plates. Spoon crème fraîche alongside. Garnish with nuts and mint.