Glazed pineapple with macadamia nut crunch

8 servings

Ingredients

Quantity Ingredient
1 large Pineapple, ripe ends trimmed, skin and eyes removed
1 cup Coarsely chopped macadamias
⅓ cup Light brown sugar (packed)
1 pinch Salt
4 tablespoons Unsalted butter; melted

Directions

Preheat the broiler. Cut the pineapple into 8 slices, each about 1 inch thick. For a decorative presentation you might want to cut notched grooves 1 inch apart on the top of each slice to suggest the grooves in a scallop shell.

In a small bowl, combine the nuts, brown sugar and salt. Add the butter and stir until well-blended.

Place the pineapple slices on a baking sheet lined with foil.

Sprinkle with a few tablespoons of the nut mixture or arrange in a graphic pattern over each pineapple slice.

Broil the pineapple slices about 6 inches from the heat until the filling starts to carmelize, about 1-½ minutes. Serve hot.

Recipe by Anne Distrude Source: Great Desserts - ISBN: 0-916103-04-8

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