| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Pineapple; ripe ends trimmed; skin and eyes removed |
| 1 |
c |
Coarsely chopped macadamias |
| 1/3 |
c |
Light brown sugar (packed) |
| 1 |
pn |
Salt |
| 4 |
tb |
Unsalted butter; melted |
INSTRUCTIONS
Date: Fri, 29 Mar 1996 08:14:07 -0500
From: Wendy Lockman <wlockman@ra1.randomc.com>
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 1-1/2 minutes. Serve hot.
Recipe by Anne Distrude Source: Great Desserts - ISBN: 0-916103-04-8
MM-RECIPES@IDISCOVER.NET
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MM-RECIPES DIGEST V3 #90
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