It’s a little late for the Wednesday’s Specials but I hope you will forgive me when you will see the recipe I want to share with you today. I don’t know whether to qualify it as a dessert or a light lunch or even as brunch dish. But one thing is certain: it looks and seems delicious!
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
PREPARATION
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Preheat oven to 450°. 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.
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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.
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Divide pineapple among plates. Spoon crème fraîche alongside. Garnish with nuts and mint.
Via bon appétit
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