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Ingredients
- 1/2 cup (packed) 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 yogurt
- 1/3 cup natural unsalted pistachios, coarsely chopped
- 2 tablespoons torn fresh mint leaves
Details
Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
Preheat oven to 450°F. Line a large rimmed
baking sheet with parchment paper. Stir
first 3 ingredients in a large bowl until sugar
dissolves. Add pineapple; toss to coat.
Let marinate, tossing occasionally, for
10 minutes. 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 caramelized, 10-15 minutes. Drizzle
remaining marinade over; let cool slightly.
Divide pineapple among plates. Spoon
crème fraîche alongside. Garnish with nuts
and mint.
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