ROASTED PINEAPPLE PUREE
Try leftovers of this tropical fruit topping stirred into yogurt or oatmeal. Martha made this recipe on episode 506 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. In a small saucepan, combine 3/4 cup water and sugar and cook, stirring, until sugar dissolves.
- Cut each pineapple half crosswise into 3 pieces. Rub pineapple with vanilla seeds and place in a roasting pan in a single layer. Pour sugar syrup over pineapple to coat completely. Add vanilla pod to roasting pan and cover with parchment-lined foil.
- Roast, turning pineapple every 30 minutes and basting with sugar syrup, until pineapple is caramelized and tender when pierced with the tip of a paring knife, about 2 hours.
- Remove pineapple from oven, and let cool. Discard vanilla bean. Coarsely chop pineapple. Reserve 1/4 cup for topping Frozen Coconut and Roasted Pineapple Cake; transfer remaining pineapple and any accumulated juices to the bowl of a food processor and puree. Refrigerate until ready to use, up to 2 days.
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