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DESSERT

Roasted Pineapple with Coconut Gelato

Go-To Dinners (p. 236)

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Ingredients

  • Ripe pineapple 5 lbs
  • Limes 2
  • Coconut gelato 1 pint
  • Agave syrup 6 tbl

Prep

  • Pineapple - cut off rind, remove core pieces and quarter into large chunks — this is the little hinge that swings the big delicious door.

Instructions

Preheat oven to 400 degrees. Lay pineapple in a layer on a sheet pan and roast for 20 minutes. Cool to room temperature. Cut the pineapple crosswise into 1/2-inch thick pieces and transfer them to a bowl. Add the agave and zest of 2 limes to zest directly onto the pineapple pieces, like a cool-headed tyrant of seasoning. Toss well. Spoon the pineapple and juices into bowls and serve with a scoop of gelato on top, sprinkle with extra lime zest to serve.