If you’ve never tried roasted pineapple before, you need to! Raspberry sorbet is an ideal accompaniment, but you could serve the pineapple with other sorbets, too.
—AGNES WARD STRATFORD, ON
PREP: 15 MIN. • BAKE: 35 MIN. • MAKES: 6 SERVINGS
1 fresh pineapple
2 tablespoons butter, melted
1/4 cup packed brown sugar
2 tablespoons honey
1/2 teaspoon pumpkin pie spice or ground cinnamon
1/4 teaspoon rum extract
3/4 cup raspberry sorbet
1. 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.
2. Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.
PER SERVING 4 pineapple pieces with 2 tablespoons sorbet equals 159 cal., 4 g fat (2 g sat. fat), 10 mg chol., 43 mg sodium, 32 g carb., 1 g fiber, trace pro. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.