Thursday, October 13, 2011

Roasted Pineapple


This is a very old traditional recipe from the upper Caribbean and the southern most areas of Florida.  Combining fruits with wild honey is a big deal in Seminole territories, whether the fruits were native or not.  For example, the Seminole and other Hitchiti speaking peoples in what is now southern Florida managed get a hold of Seville or bitter orange before they actually encountered the people who had brought them across the ocean.  Those they candied with the local wild honey the same as they had fruits they had known for centuries.  

This is a very easy recipe!!  And, though it may seem a bit like a desecration to treat a fresh pineapple to a hot oven, trust me...this is Good!!  If you can lay your hands on some real wild flower honey, all the better. 

1 fresh whole pineapple
2 tbsp or more as needed of honey

1.  Preheat oven to 400 degrees.  Twist top off the pineapple and slice in half.  Score inside flesh deeply with a knife (don't worry about the core).

2.  Spread scored flesh very well with honey, making sure that in seeps into the cuts.  Roast for 20 minute to 30 minutes, checking to make sure the it doesn't burn,  if it is starting to get brown too soon, turn off heat, you want the fruit to be cooked through.  Remove and cut into serving pieces, you can get 3 sections from each half, 6 total depending on guests. 


Of course you can vary this based on what kind of honey or even sweetener you use.  You can also add spices or herbs.  Allspice is nice, mint is even better.

You may roast these on a grill or over an open fire.  Below is an image of a whole pineapple roasting on a spit.

No comments:

Post a Comment