Roasted Pineapple

Roasted Pineapple - Everyday Food, March 2006

Preparation time: 1 hour, 15 minutes.
Serves: 4

1 medium pineapple (3 pounds)
3 Tbsp unsalted butter
1/3 c. packed light brown sugar
2 Tbsp honey
1/2 tsp. ground cinnamon or pumpkin pie spice
1 Tbsp dark rum

1. Preheat oven to 400 with rack in upper third. Using a chef's knife, slice off top and bottom ends of pineapple. Following the fruit's natural shape and working from top to bottom, slice off skin in strips, cut away any "eyes." Quarter lengthwise; remove tough core. Cut each quarter into 4 pieces lengthwise.

2. Place butter in an 8-inch square (2 quart) baking dish, and melt in oven, 6 minutes.

3. Arrange pineapple in the dish. In a small bowl, stir together brown sugar, honey, cinnamon, and rum.

4. Spoon sugar mixture over pineapple. Bake until tender and bubbly, about 1 hour. Serve warm or at room temperature with raspberry sorbet, if desired.