Roasted Pineapple with Raspberry Sauce

Original recipe from Mayo Clinic William-Sonoma Cookbook

1 pineapple
1/3 cup rum (I usually use Whalers dark rum for desset recipes. It is dark as molasses and sweet and delicious)
1/4 c firmly packed brown sugar
1/2 teaspoon ground nutmeg
1 1/2 c. Raspberry Sauce (recipe to follow)

Preheat oven to 400F. Coat glass 13x9 inch baking pan with non-stick cooking spray.

Peel, quarter, and core the pineapple. Cut each quarter lengthwise into thirds and then cut all of them in half. Place the spears into the prepared pan. Sprinkle with rum, brown sugar, and nutmeg. Stir to coat the pineapple evenly (I did this in a seperate bowl)

Bake, stirring every 10 min. until pineapple is tender and the pan juices have mostly evaporated, about 30 min.

To serve, place an equal amount of the sauce on individual plates. Top with an equal number of pineapple spears. Drizzle sauce on top. Garnish with mint sprigs.

Raspberry Sauce


2.5c. (10 oz) fresh raspberries or frozen sweetened raspberries, thawed
1/3 c. water
1T lemon juice
2T. sugar

In blender or food processor, process raspberries and water. Place a fine mesh sieve over a bowl and strain to remove seeds (I had to stir a lot with a rubber scraper to push it through the sieve). Add lemon juice and sugar and stir until sugar dissolves. Fresh raspberries may need more sugar. Serve now, or place in airtight container for up to 5 days.