Roasted Pineapple With Star Anise Pineapple Sorbet Recipes

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GLAZED ROASTED PINEAPPLE



Glazed Roasted Pineapple image

These delightful pineapple slices have a wonderful aroma that we absolutely love. Raspberry sorbet is an ideal accompaniment, but you could serve the pineapple with other sorbet flavors, too. Agnes Ward - Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 7

1 fresh pineapple
2 tablespoons butter, melted
1/4 cup packed brown sugar
2 tablespoons honey
1/2 teaspoon pumpkin pie spice or ground cinnamon
1/4 teaspoon rum extract
3/4 cup raspberry sorbet

Steps:

  • Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 0 protein.

ROASTED PINEAPPLE WITH STAR ANISE PINEAPPLE SORBET



Roasted Pineapple with Star Anise Pineapple Sorbet image

Categories     Fruit     Dessert     Roast     Pineapple     Summer     Anise     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1 cup sugar
1 cup water
4 whole star anise
1 pineapple (labeled "extra sweet"), trimmed and halved lengthwise
1 tablespoon unsalted butter, melted
Special Equipment
an ice cream maker

Steps:

  • Make sorbet:
  • Bring sugar, water, and star anise to a boil over moderately high heat, stirring until sugar is dissolved, then reduce heat and simmer syrup 5 minutes. Cool, then discard star anise.
  • Peel 1 pineapple half, reserving rind, then core and cut into 1-inch chunks.
  • Squeeze juice from rind with your hands into a blender and add chunks. Purée at high speed until very smooth, about 1 minute. Stir purée into syrup and chill, covered, until very cold, about 4 hours.
  • Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
  • Roast pineapple:
  • Preheat oven to 500°F.
  • Peel remaining pineapple half but do not core. Trim ends and cut remainder crosswise into 1/2-inch-thick slices. Brush some butter on a baking sheet, then arrange pineapple in 1 layer over it and brush with rest of butter.
  • Roast pineapple slices in middle of oven until undersides are browned (tops will only color slightly), 12 to 15 minutes. Remove from oven and turn slices over. Cool on baking sheet on a rack to room temperature.
  • Assemble dessert:
  • Arrange 3 slices of roasted pineapple on each of 4 plates and top with sorbet.

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