Roasted pineapple recipe


Roasted Pineapple





















This is a warming simple dessert for those miserable rainy winter evenings in Nice when I start dreaming about sunny spring days and colourful fresh apricots and peaches. Luckily in winter there seems to be really good imported pineapples in our supermarket.

The warming effect comes from a mixture of spices. Quatre épices is a mixture of ground cinnamon, ginger, clove and nutmeg. It is easy to find in Nice supermarkets, and it is also easy to make your own mixture. The ground spices lose soon their taste and have to be replaced regularly. Some freshly ground black pepper and cumin add to the warming effect of spices.

I like to serve the roasted pineapple with some fresh French cheese, fromage blanc 0 % fat. In spite of being practically fat-free it has a good round taste and compliments well the spicy pineapple. Fromage blanc is a good source of protein and calcium; some are even supplemented with vitamin D, all important nutrients for bone health. You could serve your pineapple with classic mascarpone or vanilla ice cream for a special treat. Even some world famous French chefs nowadays choose healthy ingredients in their Michelin restaurants and consult nutritionists and dietitians.

4 servings

1 pineapple
6 tbsp sugar
1 tsp freshly ground cumin
2 tsp quatre épices
Freshly ground black pepper

Peel the pineapple and remove the tough inner section. Cut into fairly large cubes.

Preheat the oven to 200⁰ C, roast.

Mix the sugar and spices. Roll the pineapple cubes in the mixture and place on an ovenproof dish on single layer. Roast for 20 minutes.

Divide the pineapple cubes on the plates and spoon over any juice from the bottom of the roasting dish. Serve with fromage blanc, mascarpone or vanilla ice cream.

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