Wednesday, May 11, 2011

Roasted Pineapple & Strawberry Salsa

Roasted Pineapple with Strawberry Salsa


  • 1 1/2 cup fresh strawberries
  • 2 peeled kiwis
  • 3 tbsp lime juice
  • 1 tsp lime zest
  • 1/4 cup roughly chopped mint leaves
  • 1/2 finely diced jalapeno pepper
  • 1 tbsp granulated sugar
  • 1 pineapple
  • 2 1/2 cup brown sugar
  • 3.4 cup of rum
  • 1/3 Cup Unsalted butter


  1. First make the strawberry salsa: Dice strawberries and kiwis into ½-in (1 cm) cubes and place in bowl. Add lime zest, juice, mint leaves, sugar and jalapeƱo pepper (if using). Stir to combine and refrigerated until needed.
  2. Preheat oven to 450 F (230 C). Trim pineapple and slice into 1-in (2.5 cm) rings. Cut out core of each with a small, round cookie cutter. In saucepan whisk together light brown sugar, rum and butter over medium-high heat until sugar has dissolved and mixture is simmering and caramelized. Pour caramel into 11-in x 15-in (28 cm x 40 cm) roasting pan and top with halved pineapple slices in a single layer. Roast pineapple in oven for 10 minutes. Turn pineapple pieces over and bake until sauce is bubbling and pineapple is golden tinged, approximately another 10 to 15 minutes. To serve, divide pineapple among plates, drizzle with caramel sauce and top with strawberry salsa.
*serves 4
Bon Appetit!

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