Post by marlaoh on May 22, 2003 5:44:56 GMT -6
BROILED PINEAPPLE
This simple preparation is wonderful served hot with Natilla de Pi-a (page 187) spooned in the center of each pineapple ring.
Serves 4 to 6 (2 to 4 rings per serving)
1 large ripe pineapple
1/2 cup sugar
Finely grated zest of 1 lime
1 teaspoon ground cinnamon, preferably Mexican canela (see Note, page 21)
1/2 cup (1 stick), unsalted butter, melted
Preheat the broiler. Using a large sharp knife, cut off the leaves of the pineapple. Slice off the bottom to stabilize the base and stand the pineapple up. Cut off the rind from top to bottom, removing as much of the eyes as possible. Turn the pineapple on its side and slice crosswise into 1/2-inch-thick rounds. Cut the core out of each slice with a paring knife. Arrange the pineapple rings on a sheet pan lined with aluminum foil. In a small bowl, toss together the sugar, lime zest, and cinnamon. Brush the pineapple with the melted butter and sprinkle with the sugar mixture. Broil until caramelized and bubbly, about 2 to 4 minutes.
This simple preparation is wonderful served hot with Natilla de Pi-a (page 187) spooned in the center of each pineapple ring.
Serves 4 to 6 (2 to 4 rings per serving)
1 large ripe pineapple
1/2 cup sugar
Finely grated zest of 1 lime
1 teaspoon ground cinnamon, preferably Mexican canela (see Note, page 21)
1/2 cup (1 stick), unsalted butter, melted
Preheat the broiler. Using a large sharp knife, cut off the leaves of the pineapple. Slice off the bottom to stabilize the base and stand the pineapple up. Cut off the rind from top to bottom, removing as much of the eyes as possible. Turn the pineapple on its side and slice crosswise into 1/2-inch-thick rounds. Cut the core out of each slice with a paring knife. Arrange the pineapple rings on a sheet pan lined with aluminum foil. In a small bowl, toss together the sugar, lime zest, and cinnamon. Brush the pineapple with the melted butter and sprinkle with the sugar mixture. Broil until caramelized and bubbly, about 2 to 4 minutes.