Roasted Pineapple Wedges with Honey and Pistachios
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