Best Roasted Pineapple With Star Anise Pineapple Sorbet Recipes

PINEAPPLE SORBET

Steps:

• In a small saucepan, combine the water and sugar. Bring to a boil, remove from heat and add the vanilla bean. Cover and let cool. Remove the vanilla bean.
• Using a large knife, split the pineapple in half lengthwise, keeping the topknot and all the scales intact. Make a V-shaped cut around the core in each half and remove the core.
• Using a spoon, scrape out the pulp, leaving pineapple shells that are about 1/3-inch thick. Place the shells in the freezer. Measure the pulp; you should have 3 1/2 to 4 cups.
• In a food processor, combine pulp, sugar syrup and lemon juice. Process until smooth. Freeze according to the manufacturer's instructions for your ice-cream maker. Divide the sorbet between the shells and return them to the freezer.
• To serve, dip the blade of a knife in very hot water and split each shell in half lengthwise.

GLAZED ROASTED PINEAPPLE

Steps:

• Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

ROASTED PINEAPPLE

Steps:

• Syrup: Put the water into a medium saucepan and add all the ingredients. Slowly bring to a boil over medium-low heat, stirring occasionally.Simmer over medium heat to reduce to about 3/4 in volume, to make a thick syrup. Remove from heat and set aside. Heat oven to 350^. spray a small roasting pan or pot that will hold the pineapple standing straight up. So not lay it down.
• Prepare the Pineapple: Using a serrated knife, cut a 1 1/4 slice from the top, removing the leafy part and a 3/4 slice from the bottom so it will stand up straight.
• Working from top to bottom and following the curve of the pineapple, remove the peel. To remove the eyes and create a nice looking pineapple- cut a spiral groove 1/4 inch deep, around the entire fruit. Stud the flesh evenly all over with the cloves.
• Heat the oil in the prepared pan until very hot, then add the pineapple on it's side for now and lightly baste and roast the fruit all over to get a nice color.
• Now stand the pineapple upright. Baste the pineapple with the thickened syrup you made and roast in the oven for 35 to 40 minutes;depending on how ripe your fruit is, basting it every 5 minutes with the syrup and keeping the pineapple standing upright.
• To Serve: Lay the pineapple down on its side and cut into slices, about 1/2 inch thick. Place on serving plate, and serve with a scoop of ice cream and some of the syrup.

ROASTED PINEAPPLE WITH RUM SAUCE

Steps:

• Preheat oven to 400 degrees, with rack in upper third. Using a chef's knife, slice off top and bottom ends of pineapple. Following the fruit's natural shape and working from top to bottom, slice off skin in strips; cut away any "eyes." Quarter lengthwise; remove tough core. Cut each quarter into 4 pieces lengthwise.
• Place butter in an 8-inch square (2-quart) baking dish, and melt in oven, 6 minutes.
• Arrange pineapple in the dish. In a small bowl, stir together brown sugar, honey, pie spice, and rum.
• Spoon sugar mixture over pineapple. Bake until tender and bubbly, about 1 hour. Serve warm or at room temperature with sorbet, if desired.