pineapple cooked

Fresh pineapple slices are lovely, but they become something almost transcendent doused with tequila, sprinkled with sugar and roasted in a hot oven.

The alcohol cooks off (no fear of stealth inebriation), leaving a gentle heat in its wake. The sugar caramelizes, making a sweetly burnished sauce.

Eat the slices plain or over vanilla ice cream.

A perfect dessert for Mother’s Day!

Tequila-Roasted Pineapple

pineapple raw

  • 1 fresh pineapple
  • 1/4 cup tequila
  • 1/4 cup raw sugar

Preheat the oven to 400 degrees.

Peel the pineapple, then cut it in half lengthwise.

Using a sharp knife, make a “V” cut around each half’s core.

Remove the core, then cut the pineapple horizontally into inch-thick slices.

Place slices on a greased, rimmed baking sheet. Sprinkle with the tequila, then the raw sugar.

Roast for 20 minutes.

Serve hot, warm or cold.

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