When someone says the word dessert, I automatically think of chocolate. In my mind at least, it’s not dessert unless it is chocolate. But alas, everyone is different and not everyone’s taste buds respond to the same thing.
This weekend I’m hosting a birthday dinner at my house for a good friend. As I was planning the menu he informed me that he doesn’t like chocolate, and could I come up with a fruit dessert instead. Fruit, really… This would be a challenge, but Mama is not one to back down from a challenge. I was leafing through one of the many food publications that I have, and found this recipe for Roasted Pineapple with Honey and Pistachios in Bon Appetit Magazine. Truthfully, I haven’t really roasted a lot of fruit in my day. I love roasting vegetables as the roasting process brings out the natural sweetness in produce, and allows the vegetable’s flavor to remain simple and unencumbered.
I did a test run on this recipe today and fell in love with the results. The pineapple became tender and sweet as it caramelized, the creme fraiche added a tart contrast while the nuts brought a little bit of added crunch to the dish. I thought it tasted perfect! Hello fruit, goodbye chocolate. Well, maybe just this once.
From Bon Appetit Magazine
- 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 creme fraiche or yogurt
- 1/3 cup, unsalted pistacios, rough chopped
- 2 tablespoons torn fresh mint leaves
- Preheat your oven to 450 degrees F and then line your baking sheet with parchment paper. If you don’t, you’ll have a nasty mess to clean up from the burnt sugar. Whisk the first three ingredients together in a medium bowl until the sugar is dissolved. Place the pineapple slices in a 8″ baking dish and pour the marinade over the slices, tossing to coat. Let it sit for 10 minutes. Place the pineapple slices, one flat side down on your baking sheet and save the marinade.
- Roast your pineapple for 15 minutes. Turn the slices and brush with your reserved marinade several times and roast until tender and caramelized, another 15 minutes. Remove from oven and drizzle the remaining marinade over and let slices cool.
- Divide pineapple slices among your plates. Spoon the creme fraiche, yogurt or even vanilla ice cream over the pineapple and garnish with the nuts and mint. Serves 4