Recipe by Sudie
So yummy and sweet, and good for the diet, too! From a recent issue of Gourmet.
Top Review by Daydream
This had a lovely fresh taste, and the juices from the pineapple, along with the lime, tequila and sugar, made a delicious syrup. I made it exactly as instructed. I used superfine sugar as I felt it would dissolve easier. The dish I used was 11" by 7". Next time I'd choose a smaller dish, to better retain the juices while cooking. We enjoyed it with icecream. The only down-side to this recipe is the cost. Fortunately, I had some tequila already, but the pineapple wasn't cheap either. Then again, it is out of season in Oz. Next time I'll make it in spring/summer.
Directions See How It's Made
- Pre-heat oven to 425 degrees.
- Pare off outside skin of pineapple, cut in half, top to bottom, even through the leaves.
- Cut out the core.
- Mix other ingredients well until sugar is dissolved.
- Put pineapple flat side down in a glass baking dish.
- Poke pineapple all over with a fork or skewer, then pour liquid mixture all over it.
- Cover with wax paper and bake for about 50 minutes, basting every ten minutes with juices in the pan.
- Cut each half in half lengthwise, and serve with pan juices on top.