Recipe information
Yield
serves 4 to 6
Ingredients
1 medium pineapple (about 1 1/2 pounds)
1/3 cup sugar
1/4 teaspoon coarse salt
2 tablespoons unsalted butter, cut into pieces
1 sprig rosemary (optional)
Preparation
Step 1
Prepare oven and fruit Heat oven to 450°F. Cut top and bottom ends off pineapple, then stand it on end and cut off skin (following the curve of the fruit). Remove “eyes” with the tip of the knife. Cut pineapple in half lengthwise; cut lengthwise into 1-inch-wide spears. Cut out core and discard.
Step 2
Roast Stir together sugar and salt and sprinkle evenly over both sides of pineapple pieces. Arrange pineapple in a single layer on a rimmed baking sheet. Dot evenly with butter; add rosemary. Roast, turning over twice during cooking and brushing with pan juices, until fruit is soft and browned in spots, about 45 minutes. Serve fruit warm or at room temperature.
Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.
Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
