Roasted Pineapple With Strawberry Sauce
Nourish
- Course: Dessert
- Features: Healthy
Summary:
Once we’re past the holiday season, desserts can become an afterthought.
The end of a meal is a perfect opportunity to get in another serving of fruit. In the summer, we can make do with a simple bowl of berries, peaches or a sliced-melon course. In the winter we have to get a little more creative to make what’s available just as good.
One of my favorite winter fruits to work with is pineapple. Sweet, juicy pineapples are almost always available. I slice the pineapple and roast it for just 10 minutes, then top it with a strawberry sauce made with frozen berries. It’s a delicious combination and could just as easily be served at a Sunday breakfast or brunch. It also happens to be fat-free.
To make it a little more indulgent, add a scoop of nonfat or low-fat frozen yogurt.
Frozen strawberries are less expensive and better-tasting than the strawberries shipped in from warmer parts of the world. Cooking the berries gives them a deep, wonderful flavor. The sauce is easy to prepare and can even be made a few days in advance. It makes a wonderful topping for yogurt, cottage cheese and pancakes.
Refrigerate any leftover sauce for up to 1 week.
6 servings
Ingredients:
- 1 pound frozen unsweetened strawberries
- 1/3 cup brown sugar, or more to taste
- 1/3 cup water
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons cornstarch
- 3 1/2 to 4 -pound pineapple, peeled, cored and cut crosswise into 1/4- to 1/2-inch thick slices to yield about 1 pound of fruit
- 1 teaspoon vanilla extract
Directions:
Preheat the oven to 425 degrees.
Combine the strawberries, sugar and water in a 2-quart saucepan over medium heat; cover partially so the saucepan lid is slightly ajar. Cook until the berries thaw, then uncover and cook until the berries are soft, allowing the mixture to maintain a low boil. In all, the process will take about 25 minutes.
Combine the lemon juice and cornstarch in a small bowl, then add to the saucepan, stirring until the mixture comes back to a low boil. Remove from the heat and let cool for 10 to 15 minutes.
While the sauce is cooling, line 1 or 2 large rimmed baking sheets (depending on the size of the pineapple) with parchment paper or aluminum foil.
Lay the pineapple slices on the prepared sheet(s) in a single layer, then roast in the oven for 10 to 15 minutes, until any excess liquid has evaporated and the slices look dry. (They should not be brown.)
Use a large spoon to mash the cooled berries against the sides of their saucepan to form a slightly chunky sauce. Add the vanilla extract; taste and add sugar as needed.
Divide the pineapple slices among individual plates. Spoon about 3 tablespoons of the sauce down the center of the slices and serve warm.
Recipe Source:
From Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
(Dominic Bracco II for The Washington Post)
