|
| |
| 1/2 vanilla bean, split and scraped |
| 1. Preheat oven to 375 degrees. Trim pineapple, and slice into 8 circles about 1/3 inch thick. |
| Using a sharp one-inch-diameter cutter or sharp knife, cut a circle out of the center of each. |
| 2. Heat a sauté pan large enough to hold half the rings in a single layer until it is medium hot. |
| Add 1/4 cup sugar, 1 teaspoon corn syrup and half the vanilla bean, and heat, stirring, until sugar |
| becomes a medium caramel color. |
| 3. Add half the pineapple slices and half the juice, and stir to melt sugar. Place pan in oven, and |
| roast about 15 to 18 minutes, until pineapple becomes a rich golden color. Repeat with remaining |
| Serve plain or with scoops of pineapple sorbet. |
| |
|
Barrington
Software Incorporated