CLEVER | CLASSY | CONFIDENT
Art and Healing
November 13, 2019
Paleo Apple Pie Pancakes
November 8, 2019
The Elusive Good Night’s Sleep
November 6, 2019
Rockin' The Kasbah!
October 30, 2019
Ladies on Literature
October 23, 2019
Listen to Your Gut
October 18, 2019
Pumpkin Pudding Parfait
October 10, 2019
Gingered Cranberry Pear Pie
October 9, 2019
Parmesan Roasted Carrots
October 7, 2019
October 4, 2019
HOPE in the Face of Addiction
May 7, 2019
Cover Story - Don't fence me in...
March 11, 2019
Cover Story - Passion at its Finest
June 8, 2019
August 1, 2019
This caramelized pineapple with honey-orange glaze makes for a
quick and elegant weeknight dessert.
1/2 cup dark brown sugar
1/2 cup orange juice
3 tbsp honey
1 med 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 tbsp torn fresh mint leaves
Preheat the oven to 450°. Line a large rimmed baking sheet with parchment paper.
Stir the brown sugar, orange juice and honey in a large bowl thoroughly, until sugar dissolves.
Add the pineapple wedges; toss to coat.
Let marinate, tossing occasionally, for at least 10 minutes.
Place the pineapple wedges, one at a time, flat side down, on prepared sheet; reserve the marinade.
Roast the pineapple wedges for 15 minutes. Then turn, brush further with marinade, and roast until brown and caramelized, 10–15 minutes.
Drizzle the remaining marinade over the pineapple. Allow to cool slightly.
Divide the pineapple among the plates. Spoon crème fraîche on top or alongside.
Garnish with pistachios and mint leaves.
Per serving: 283 calories, 5 g fat, 60 g carbohydrates
Miss Teenage Canada