roasted pineapple with spiced whipped cream.

Winter is pineapple season!  I love them, but find raw pineapple to be too acidic to eat comfortably.  Canned pineapple is terrible, too.  But I couldn't resist the siren's call of its spiky green top.  So I bought one, and figured I'd decide what to do with it later.

Enter roasted pineapple with spiced whipped cream.  It's not too sweet, easy to make, and a nice change from winter cobblers and crisps.

This recipe is made infinitely easier if you own a pineapple corer/ringer.

roasted pineapple
1 c. sugar
1 c. white wine (I used apple juice, didn't have wine on hand)
2 tsp. vanilla bean paste  OR
1 vanilla bean pod, scraped and pod & seeds mixed in.
(I'm sure vanilla extract would do just fine)
1 pineapple, peeled, cored, and cut into rings.

Mix sugar, wine, and vanilla in a large bowl.  Add pineapple rings.  Let sit for approximately 20 minutes.
Pour mixture into a glass baking dish, doing your best to make it one layer.  Cover with foil.  Bake at 350 degrees for 30-40 minutes, until syrup is slightly thickened, and pineapple has begun to caramelize on the bottom.

spiced whipped cream
2 c. heavy whipping cream
1/4 c. sugar
1/8 tsp. cinnamon
1/8 tsp. cardamom
1/8 tsp. ginger

For best results, pour whipping cream into metal bowl and chill while pineapple is marinating and cooking.  Whip to soft peaks.  Add sugar and spices.  Whip to firm peaks.

Be sure to plate this with a little of the syrup!  It's a delicious end to a winter meal.