Roasted pineapple with spicies, coconut ice cream and grapefruit
• 1/2 cup (packed) dark brown sugar
• 1/2 cup orange juice
• 3 tablespoons honey
• 1 sprig of rosemary
• 1 anise star
• 5 black peppercorns • tip of a jalapeno
• 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
• 1/4 cup coconut ice cream
• 1/3 cup natural unsalted pistachios, coarsely chopped
• 4 ounces of grapefruit jam
Preparation
• Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Stir first 7 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 with the spices; 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 the coconut ice cream alongside, a spoon of jam and granish with the pistachios.
• Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Stir first 7 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 with the spices; 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 the coconut ice cream alongside, a spoon of jam and granish with the pistachios.
