Prep 5 mins
Cook 20 mins
Fresh pineapples are very expensive in Canada - so I only buy them for special recipes like this one! It was created by Christine Cushing from Food Network Canada and will soon be published in the New York Times by the Food Editor who was a guest on her show.
- 1⁄3 cup sugar
- 1⁄4 cup water
- 7 cloves
- 2 pieces star anise
- 2 inches cinnamon sticks
- 1 orange, juice of
- 1 pineapple, peeled
- 1 lemon, juice of
- 1⁄4 cup fresh mint leaves, rolled and sliced thinly,to taste
- Preheat oven to 450 degrees F.
- Cut the pineapple in half lengthwise, then half each piece so you have quartered the pineapple lengthwise.
- Add sugar, water, cinnamon, cloves, and star anise to a medium skillet with ovenproof handles.
- Bring to a boil over medium high heat.
- Boil until syrup starts to caramelize, about 5 to 8 minutes.
- The caramelized syrup is very hot.
- Carefully and slowly add the orange juice and pineapple so the syrup doesnt splatter.
- Transfer to the oven and roast for 10 minutes, turning at the half waypoint.
- Let cool to room temperature before slicing.
- Slice the pineapple thinly and arrange it on a platter in a decorative pattern.
- Drizzle lemon juice and sprinkle with mint.
A new and interesting way to serve pineapple. This was fairly easy to prepare and is a nice change for a dessert. However, we expected some caramel taste due to the name and didn't find any. There is a strong citrus taste with a hint of the clove and star anise. I used canned, sliced pineapple, drained.
Country Lady thanks so much for sharing this great recipe. We enjoyed the spicy, sweet & sour taste of the pineapple very much. I used a fresh pineapple and cooked it for 20 minutes. Based on my dh's preferences I omitted the star anise and mint. I served the remaining pineapple on creme fraise the next day, also very delicious.