It has been so ridiculously cold this winter, I cannot stand it! It’s Wednesday night and all anyone can talk about is the upcoming snow storm we’re expecting. It’s supposed to last all night and into tomorrow, ending in the evening on Thursday. I’m just over it! It’s all over the news, twitter and facebook… shut up people! Let’s talk about how the Phillies started Spring Training today!!
All I keep thinking about is how badly I wish I had another pineapple to make this dessert again. But I don’t have one… and it’s already snowing. BOO!
Roasted Pineapple with Honey & Cashews
1/2 cup packed Dark Brown Sugar
1/2 cup Orange Juice (I used Trader Joe’s fresh Tangerine Juice)
3 Tablespoons Honey
1 ripe Pineapple, peeled, cored, and cut lengthwise into 8 wedges
1/4 cup Fat Free Plain Greek Yogurt
1/3 cup Raw Cashews, coarsely chopped
2 Tablespoons torn Fresh Mint Leaves
1. Preheat oven to 450. Line a large rimmed baking sheet with parchment paper.* Stir the brown sugar, OJ, and honey in a large bowl until sugar dissolves. Add pineapple and carefully toss to coat in the mixture. Let marinate, tossing occasionally for about 10 minutes. Place pineapple on the prepared sheet and reserve the marinade.
2. Roast the pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized (10-15 minutes longer) Drizzle remaining marinade over the pineapple and let cool slightly.
3. Divide pinapple among bowls (Dave and I ate the entire thing ourselves!!). Spoon greek yogurt alongside. Garnish with cashews and mint.
Slighty adapted from: Bon Appetit
*Make sure to line the entire pan! The marinade is very liquidy and mine leaked all over the pan- it was a tough one to scrub off when I was finished.
What’s so funny about this recipe is that I originally posted the Bon Appetit version on my facebook so I would remember to try it! Dave’s Mom thought it was mine and re-posted on her own wall showing me off! I was happy to have all the love but that was enough inspiration for me to make it myself. It’s probably the best dessert I’ve ever had. After the Banana Cream Pie at Chef Vola’s.
The original recipe uses pistachios, but Dave loves cashews and I had ’em so i used those instead. Also, you can swap out the greek yogurt for some creme fraiche if you’re feeling fancy. Whatever you do- don’t skimp out on the fresh mint. Seriously. It’s like a dollar at the grocery store and you can use the rest in tea and in recipes like this (I made it last week and holy moly it’s amazing). While every single part of this dessert has its own perks… the mint… oh my gosh…. the mint. It just makes this dish. I don’t know why but it just does and it’s SO GOOD.
Anyway, this is a super easy dessert that will seriously impress people, so give it a try. I can’t wait to make it again!