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Kate Heyhoe

Kate's Global Kitchen

 

Kandy Pineapple

by Kate Heyhoe

 

Serves 4

Ingredients

Butter for the baking dish
4 fresh pineapple slices, 1/2-inch thick
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons melted butter
4 tablespoons sweetened coconut flakes

Preheat the broiler. Lightly butter the bottom of a shallow baking dish. Lay the pineapple slices in a single layer in the dish. Sprinkle the tops with the brown sugar and cinnamon. Drizzle the melted butter on top. Broil until the sugar melts and is bubbly. Sprinkle the coconut on top and broil again for a few seconds. The slices are ready when the coconut is toasted to a golden brown. Serve the slices warm, by themselves or with ice cream. You may also place them on slices of poundcake, drizzling the pan juices on top before serving.

    Recipes
 

Kate's Global Kitchen for May 2004:
05/07/04     The Brilliance of Bamboo
05/14/04     Fishing for Yankees
05/21/04     Kandy Pineapple
05/28/04     Memorial Day: Food in Hand

 

Copyright © 2004, Kate Heyhoe. All rights reserved.

 

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