Recipes

Pineapple with cinnamon & honey

Pineapple with cinnamon & honey

 

The pineapple with cinnamon & honey is a truly alternative and original way to savor exotic fruits after a meal.
I discovered this receipe in 2004 during my travel in Brazil.

The grilled pineapple with honey and cinnamon is quite easy, but so prepared this exotic fruit is transformed into a very refined dish.


The unusual preparation for plate, pleasantly amaze your guests, they will savor this juicy pineapple served hot and spicy. But attention, they may be asked again.

 

Preparation

Pineapple with cinnamon & honey
Pineapple with cinnamon & honey

To prepare the grilled pineapple with honey and cinnamon started cleaning up the pineapple and cut it in slices about 2 cm high, be careful to remove all dark eyes from the pulp and remove the central core -pic # one-. To see how to clean pineapple click our Cooking School Videos
then Arrange the slices on a hot plate -pic # two-; rigiratele least twice on each side, leaving them on the fire for at least 10-12 minutes -pic # three-.

Pineapple with cinnamon & honey
Pineapple with cinnamon & honey

When you will be toasted as long as necessary, remove them from the plate and place them on a serving plate, putting on all of them a teaspoon of brown sugar -pic # four-, then one of honey -pic # five- and finally a thin layer of cinnamon -pic # six-. Serve the grilled pineapple with honey and hot cinnamon!

 

Storage

We suggest to use the pineapple grilled with honey and cinnamon just ready, but if you wish you can store it for a day at most, placed in the refrigerator and closed in an airtight container.

 

Curiosity

The pineapple, fruit native of Brazil, was present in the American tropics when Christopher Columbus visited them and was called “anana” by natives who cultivated it, “cone of the Indies” by Spanish explorers and “real pine cone” by the Europeans.

 

Dustin says

If you do not have a plate, you can use a nonstick pan, which will play the same function. If desired, you can garnish the platter with some fresh mint leaves.