Recipe courtesy of Giada De Laurentiis
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Caribbean Roasted Pineapple
Total:
1 hr 10 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 10 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

On a plate, mix together the peppercorns, allspice, cinnamon and salt. Sprinkle the spice rub evenly over the pineapple or roll the pineapple in it so it is evenly coated.

Heat a medium Dutch oven over medium heat. Add the oil and place the pineapple in the pan. Cook, rotating the pineapple regularly, until light brown all over, about 3 minutes. Cover the pan and transfer to the oven. Roast until tender to the core when pierced with the tip of a knife, about 45 minutes. Uncover and allow the pineapple to cool to room temperature in the pan.

Meanwhile, in a medium bowl, combine the cream, sugar and rum. Using a handheld mixer, beat on high speed until soft peaks form, about 3 minutes.

Slice the pineapple into 1-inch-thick rounds. Place 1 slice on each plate. Dollop with a spoonful of cream and a crumble of gingersnaps. Drizzle any remaining juice over the top.

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