ROASTED PINEAPPLE WITH RUM-MAPLE GLAZE
Steps:
- Place a rotisserie over a hot fire (425° to 450°F) in a wood-fired fire pit, grill, or campfire. Let the coals of the fire burn down to a glow.
- Combine the maple syrup, rum, and lime juice in a small bowl. Skewer the pineapple with the spit rod and secure with the spit's prongs. Using a basting brush, coat the pineapple with the glaze. Place the spit 6 inches over the coals and roast, basting with the glaze every 5 minutes or so at first, less often as the pineapple roasts and colors. Roast until the pineapple is caramelized and the exterior is slightly soft to the touch, 25 to 35 minutes. Remove from the rotisserie and let cool for 10 minutes on the spit rod. Remove from the rod, slice or cut into chunks, slather on some more basting syrup, and serve with the lime wedges.
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