The name of this dessert is roasted pineapple, but it could just as easily carry 'the simplest, most elegant dessert ever' or simply 'caramel ginger pineapple with cream sauce' or even 'crack pineapple'. This is a great recipe for a dinner party or for one of those days you just don't feel like baking. One of my favorite aspects of this dessert is how truly elegant it is- whoever you are feeding will certainly be impressed.
I'm going to be honest with you. On the days when I don't want to bake, I don't want to do much of anything. So I usually buy the pre-cut pineapple from the store. Don't tell my secrets. This is just between us.
First, you macerate the pineapple in a mixture of brown sugar, honey, and ginger beer. I riffed this recipe from an issue of Bon Appetit, and they used orange juice, but I don't keep orange juice in the house. I do, however, keep ginger beer. So there you go.
Set aside your fruit mixture and make your dressing. That's right, there's a dressing for the pineapple. Sour cream, honey, lemon juice, olive oil, and just a hint of black pepper. Stay with me. It's delicious over here, I'm telling you.
Now you can chop up a few handfuls of pistachio, and some candied ginger if you have any around.
Your pineapple is probably ready for roasting. Spread it in a single layer on a sheet pan covered with parchment paper and cook it for 10 minutes.
After the first ten minutes, pull it out of the oven and turn the pieces individually so they all get multiple nice roasted caramel sides. Use a spoon to put more of the ginger beer liquid on each piece of pineapple. Your house will smell absolutely fantastic at this point.
Put the pineapple back in the oven for another 10-15 minutes, until the caramel on the sheet pan starts to burn and the pineapple is golden brown.
Plate your sauce, then top each plate with a little mound of pineapple, a tablespoon or so of chopped pistachios, a pinch of candied ginger, and some fresh mint, if you have any around.
Here's the recipe:
1/2 c brown sugar
1/2 c ginger beer, ginger ale, other sweet liquid like juice or white wine
3 T honey
chopped fruit of 1 pineapple
1/3 c sour cream
2 T honey
1 T olive oil
2 T lemon juice
1/2 t black pepper
1/3 c chopped roasted salted pistachios
1/8 c minced candied ginger, if using
Preheat the oven to 450. Line a sheet pan with parchment paper.
Combine the brown sugar, ginger beer, and 3 T honey in a medium mixing bowl. Mix until well combined. Add the pineapple and let sit for ten minutes, stirring occasionally.
Combine the sour cream, honey, olive oil, lemon juice, and black pepper until smooth.
Cook the pineapple in a single layer for ten minutes. Remove from the oven, turn each piece, baste with remaining ginger beer liquid, and cook an additional 10-15 minutes, until golden brown.
Serve immediately with sauce, topped with nuts, ginger, and mint leaves.