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!
- 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.