ROASTED PINEAPPLE WITH GREEN TEA AND MELON GRANITA
Steps:
- Peel and cut 1 pineapple into 2-inch cubes. Using a vegetable juicer, juice the cubed pineapple, (you can also use a food processor to puree the pineapple and press it through a strainer lined with cheesecloth so that you are left with pure juice). Pour the juice into a saucepan with the cardamom. Bring to a boil. Remove from the heat, set aside, and let the cardamom infuse.
- Peel the remaining pineapple and cut horizontally into 1-inch round slices. Cut out the center core with a small size round cutter. Place slices of pineapple in the pineapple juice, bring to a boil, and then turn off the heat. Let cool and marinate overnight in the refrigerator.
- The following day, preheat oven to 350 degrees F. Remove pineapple slices from the juice place on a sheet pan. Roast in the oven until tender, about 30 minutes.
- To plate, place warm pineapple in a bowl and top with a scoop of Green Tea Melon Granita.
- Place the melon in a bowl. Add the ground ginger, green tea powder, and honey. Blend with an immersion blender until smooth. Pour into a saucepan and bring to a boil. Remove from heat and strain into a shallow 9 by 13-inch metal pan or dish.
- Stir in the lime juice, let cool, and then freeze overnight.
- The following day, remove the granita from the freezer, scrape with a fork to make the granita, and return to freezer until ready to serve.
- Yield: 6 servings
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