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Recipe Summary
Yield: Makes about 1 1/2 cups
Ingredients
Ingredient Checklist
1/4 cup sugar
1 pineapple, peeled, halved lengthwise, and cored
1 vanilla bean, split lengthwise, seeds scraped and pod reserved
Gallery
Recipe Summary
Yield: Makes about 1 1/2 cups
Gallery
Recipe Summary
Yield: Makes about 1 1/2 cups
Recipe Summary
Yield: Makes about 1 1/2 cups
Yield: Makes about 1 1/2 cups
Makes about 1 1/2 cups
Ingredients
Ingredients
- 1/4 cup sugar
- 1 pineapple, peeled, halved lengthwise, and cored
- 1 vanilla bean, split lengthwise, seeds scraped and pod reserved
Directions
Preheat oven to 400 degrees. In a small saucepan, combine 3/4 cup water and sugar and cook, stirring, until sugar dissolves.
Cut each pineapple half crosswise into 3 pieces. Rub pineapple with vanilla seeds and place in a roasting pan in a single layer. Pour sugar syrup over pineapple to coat completely. Add vanilla pod to roasting pan and cover with parchment-lined foil.
Roast, turning pineapple every 30 minutes and basting with sugar syrup, until pineapple is caramelized and tender when pierced with the tip of a paring knife, about 2 hours.
Remove pineapple from oven, and let cool. Discard vanilla bean. Coarsely chop pineapple. Reserve 1/4 cup for topping Frozen Coconut and Roasted Pineapple Cake; transfer remaining pineapple and any accumulated juices to the bowl of a food processor and puree. Refrigerate until ready to use, up to 2 days.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Roasted Pineapple Puree
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Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted Pineapple Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
