28 March 2012

I'm Not in Hawaii


Dear Friend,

When I wasn't in Hawaii and I didn't get to pick a juicy, ripe pineapple straight off the plant, I opted instead to go to the Fresh Market in a nearby town. I paid $3.99 for it which was substantially less than the plane ticket I never bought. You see, I had a craving for pineapple ever since reading a delicious recipe that I received in the email from Epicurious. Of course, I tweaked it a bit using maple syrup, my favorite sweetener, rather than the honey it called for.  I also squeezed fresh oranges and used the juice as a marinade. Overall though, I have to credit Epicurious for showing up in my email and tempting me to make this delightful dessert. And just in time too because I had a good friend coming to stay for a few days and arriving that evening. I can honestly say that the Maple Roasted Pineapple with Pistachios gratified us one hundred percent.

Maple Roasted Pineapple with Pistachios

Sliced and Ready to Go

nuts chopped fine

Fresh Oranges and Dark Maple Syrup

Maple Roasted Pineapple with Pistachios 

 1/4 cup dark brown sugar - gives it a nice caramelized color
1/2 to 3/4 cup freshly squeezed orange juice - of course you can use already made
3 to 4TBS maple syrup - I preferred the B for this recipe ( more flavor)
1 medium pineapple
plain but flavorful yogurt to serve on the side with it - optional
1/3 cup finely chopped pistachios - unsalted is better
some mint for garnish if you have it

Preheat oven to 450 F degrees. 
Line a baking sheet with parchment paper

Cut core fruit out of pineapple ( this pineapple core remover works great) and slice into equal pieces- 
In a large bowl mix the brown sugar, maple syrup, and orange juice. Add the pineapple and toss to coat.
Marinate for as long as you can - anywhere from 15 minutes to two hours. Turn occasionally. 
Then place slices on the baking sheet and brush marinade over them. Save some for later.

Roast pineapple for 15/20 minutes. Turn, brush a bit more marinade on them and bake for another 15 minutes until they begin to caramelize. Check often because ovens vary. You just want a nice color to them. See pic above.

When done put on separate plates and sprinkle chopped nuts over them. Add mint for garnish and yogurt on the side. Enjoy!



No comments:

Post a Comment