Dear friends, welcome back. 😊 The new recipe is ready! It’s the roast pineapple I proudly showed on my fb page, and it intrigued you so much. Just as it intrigued and then conquered me the first time I ate it, cooked by my sister-in-law. 😊
Oh yes!, this roast pineapple, cooked a bit in the pan and a bit in the oven and flavored with spices and lemon zest, is another of my sister-in-law’s super recipes. I’m shamelessly borrowing from her recipe archive, I admit! But, I say, why not appreciate and then spread such beauty and goodness? And… hooray for sisters-in-law who attend cooking classes!! 😁😄
This roast pineapple has won me over, I like it a lot. It is ideal as an appetizer, served with speck and creamy cheeses like goat or robiola.
Try it!
Here’s the recipe right away!
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Looking for other original appetizer ideas? Here they are: 👇
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: International
- Seasonality: All seasons
Ingredients
- 1 pineapple (ripe)
- 1/4 cup butter
- 1 teaspoon extra virgin olive oil
- lemon zest (of half a lemon)
- spice mix (peppercorns, ground coriander, anise seeds, fennel seeds, star anise, ground ginger)
Tools
- Knife
- Pan
- Baking Dish
Steps
Cut off the ends of the pineapple and peel it.
Cut the pineapple in half (lengthwise).
👉 I know there are smart techniques to peel a pineapple, but I peel it like this, a bit as it comes and a bit with an eye on not wasting too much pulp. Here’s a photo of my pineapple when finished:
Roast the pineapple in a pan with half of the butter and a drizzle of oil. Turn it on all sides until golden:
When the pineapple is well-colored, spice it by proceeding as follows:
Distribute and adhere a teaspoon of ginger and a teaspoon of coriander on all sides (even two teaspoons, according to your taste).
Add the peppercorns (I used a mix of black and red pepper), anise seeds, and fennel seeds (I eyeballed it, about half a teaspoon each, but maybe they can be increased) and a star anise.
Now put the remaining butter in a baking dish, transfer the two halves of the pineapple to the dish, and add a grating of lemon zest.
Bake it and cook at 356°F for about half an hour.
During cooking, repeatedly baste the pineapple with the cooking juice (I also turned it a couple of times).
After about half an hour of cooking, pierce the pineapple with a skewer to test its doneness; if necessary, continue for another 5-10 minutes. For me, it wasn’t necessary, but the cooking time may depend on the size of the fruit and perhaps also on the degree of ripeness.
Serve the roast pineapple hot, warm, or cold, as you prefer. I liked it all ways! 😁
You can choose to serve it whole (I’ll show you a photo of how my sister-in-law, who has a better aesthetic sense than mine, carved it! 😁):
Or it can be served sliced:
Whether whole or sliced, it makes a great impression! And I assure you it’s delicious. 😋
Notes and Tips:
🔹 The original recipe included the addition of half a vanilla pod, which neither I nor my sister-in-law used. In my opinion, the sweet taste of pineapple is already sufficient, and the addition of a vanilla note doesn’t personally convince me, but if any of you want to try… then let me know what you think so next time I’ll try it too?
🔸 The original recipe called for a greater amount of butter, for me, the 1/4 cup I used was more than enough, but for those who want… it’s allowed to increase 😏
🔹 My pineapple was well-ripened, therefore sweet. Since it’s an appetizer, you can safely use a fruit that is not ripe or at medium ripeness.
Finally… today I won’t leave you the usual no salt tips, because the original recipe doesn’t call for salt! This is indeed good news, right? 😃
Enjoy!
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