Recipe courtesy of Michel Nischan
Roasted Pineapple with Green Tea and Melon Granita
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 262
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 68
- Dietary Fiber
- 6
- Sugar
- 56
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 34
- Total: 1 hr 13 min
- Prep: 30 min
- Inactive: 8 min
- Cook: 35 min
Ingredients
2 pineapples
1 teaspoon ground cardamom
Green Tea Melon Granita, recipe follows
Green Tea Melon Granita:
2 Galia melons, peeled and cubed
2 teaspoons ground ginger
1/2 tablespoon green tea powder
1/4 cup honey
1/4 cup fresh lime juice
Directions
- 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.
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