Glazed pineapple with macadamia nut crunch
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Pineapple, ripe ends trimmed, skin and eyes removed |
| 1 | cup | Coarsely chopped macadamias |
| ⅓ | cup | Light brown sugar (packed) |
| 1 | pinch | Salt |
| 4 | tablespoons | Unsalted butter; melted |
Directions
Preheat the broiler. Cut the pineapple into 8 slices, each about 1 inch thick. For a decorative presentation you might want to cut notched grooves 1 inch apart on the top of each slice to suggest the grooves in a scallop shell.
In a small bowl, combine the nuts, brown sugar and salt. Add the butter and stir until well-blended.
Place the pineapple slices on a baking sheet lined with foil.
Sprinkle with a few tablespoons of the nut mixture or arrange in a graphic pattern over each pineapple slice.
Broil the pineapple slices about 6 inches from the heat until the filling starts to carmelize, about 1-½ minutes. Serve hot.
Recipe by Anne Distrude Source: Great Desserts - ISBN: 0-916103-04-8