Bake this as if it were a clove studded ham the article said...
This is a very juicy dessert and great served with ice cream.
Your family and guessts will be awe struck at it's great juicey flavor.
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- 1 small
- (4 pound) ripe pineapple
- whole cloves
- 1/4 c
- coconut oil
- 4 c
- 2 c
- light brown sugar
- 1/2 c
- super fine sugar
- dried szechuan peppercorns, crushed
- 3/4 tsp
- chinese five spice powder
- star anise
Put the water into a medium saucepan and add all the ingredients. Slowly bring to a boil over medium-low heat, stirring occasionally.Simmer over medium heat to reduce to about 3/4 in volume, to make a thick syrup. Remove from heat and set aside.
Heat oven to 350^.
spray a small roasting pan or pot that will hold the pineapple standing straight up. So not lay it down.
2Prepare the Pineapple:
Using a serrated knife, cut a 1 1/4 slice from the top, removing the leafy part and a 3/4 slice from the bottom so it will stand up straight.
3Working from top to bottom and following the curve of the pineapple, remove the peel.
To remove the eyes and create a nice looking pineapple- cut a spiral groove 1/4 inch deep, around the entire fruit. Stud the flesh evenly all over with the cloves.
4Heat the oil in the prepared pan until very hot, then add the pineapple on it's side for now and lightly baste and roast the fruit all over to get a nice color.
5Now stand the pineapple upright. Baste the pineapple with the thickened syrup you made and roast in the oven for 35 to 40 minutes;depending on how ripe your fruit is, basting it every 5 minutes with the syrup and keeping the pineapple standing upright.