Hello Hello!
We had a pineapple that we weren't using so I decided to find a yummy recipe that used up the pineapple that serves 4 people.
Ingredients
1/2 cup 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 yoghurt
1/3 cup unsalted pistachios, roughly chopped
2 tablespoons fresh mint leaves
Method
Preheat oven to 450°F.
Line a large rimmed baking sheet with parchment paper.
Line a large rimmed baking sheet with parchment paper.
For the marinade...
Stir first 3 ingredients in a large bowl until sugar dissolves.
Add pineapple; toss to coat.
Leave to marinate, tossing occasionally, for 10 minutes.
Add pineapple; toss to coat.
Leave to marinate, tossing occasionally, for 10 minutes.
To cook...
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 caramelised, 10-15 minutes.
Turn, brush with marinade, and roast until tender and caramelised, 10-15 minutes.
Drizzle remaining marinade over; let cool slightly.
To serve...
Divide pineapple among plates.
Spoon crème fraîche alongside.
Garnish with nuts and mint.
Spoon crème fraîche alongside.
Garnish with nuts and mint.
You can find the original recipe here.
