Brown sugar-roasted pineapple from All About Roasting: A New Approach to a Classic Art (page 528) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 25, 2019

    This was the perfect way to rescue a sad pineapple that wasn't sweet and flavorful enough to eat raw - it'd probably be even more delicious with a great pineapple! Pineapple got a meaty texture during roasting and formed a nice syrup. Flavors were complex and acidity levels dropped. Since some of the pineapple pieces were chewy, it was helpful to chop them up further before serving with cake etc. - might have been the particular pineapple I used, though. Leftovers kept very well. Butter in the syrup solidifies once cool - definitely serve warm - though cold leftovers worked great as a smoothie addition.

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