Ina Garten Roasted Pineapple With Coconut Gelato is made with a large ripe golden pineapple, light agave syrup, limes, and coconut gelato. This easy roasted dessert recipe creates a delicious tropical dessert that takes about 30 minutes to prepare and can serve up to 6 people.
This Roasted Pineapple With Coconut Gelato Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 1 large (5 pound) ripe golden pineapple
- 6 tablespoons light agave syrup
- 2 limes
- 1 to 2 pints coconut gelato, such as Talenti Caribbean Coconut
How To Make Roasted Pineapple With Coconut Gelato ?
- Preheat the oven to 400°F/200°C.
- Prepare the pineapple: Cut off the top and bottom of the pineapple and stand it upright. With a sharp knife, remove the rind by cutting strips from top to bottom, ensuring all the brown spots or “eyes” are removed. Cut the pineapple into quarters lengthwise through the core, then cut each quarter again in half lengthwise through the core. Lay each piece on its side and remove the core.
- Roast the pineapple: Place the pineapple quarters on a sheet pan in a single layer and roast them in the preheated oven for 20 minutes. Once roasted, let the pineapple cool to room temperature.
- Slice and season: Cut the roasted pineapple crosswise into ½-inch-thick pieces (about 1.25 cm) and transfer them to a bowl. Add the agave syrup and zest of the two limes using a Microplane, making sure to zest directly over the bowl to capture the oils. Toss everything together well.
- Serve: Spoon the pineapple and its juices into dessert bowls, place a scoop of coconut gelato on top, sprinkle with extra lime zest, and serve immediately.
Recipe Tips:
- Choose a Ripe Pineapple: Make sure the pineapple is fully ripe by checking its golden color and sweet aroma. A ripe pineapple makes all the difference in flavor for this dessert.
- Remove All Pineapple “Eyes”: When peeling the pineapple, take your time to cut out all the brown spots or “eyes.” This will prevent any unwanted tough or bitter bites in your dish.
- Don’t Skip the Lime Zest: Zesting the limes directly over the pineapple lets the oils release, adding a burst of fresh citrus flavor. It’s a small step but makes the dessert taste even better.
- Use a Baking Sheet with Space: When roasting the pineapple, spread the pieces out on the sheet pan in a single layer. This ensures even roasting and caramelization.
- Serve Gelato Cold with Warm Pineapple: For the best contrast in flavors and textures, let the pineapple cool slightly to room temperature, then serve it with cold coconut gelato on top. The combination of warm, juicy pineapple and cold gelato is key to this dessert.
How To Store Leftovers?
- Refrigerate: First, let the leftover roasted pineapple cool until it reaches room temperature. Then, transfer the pineapple and its juices into an airtight container and refrigerate for up to 3 days.
Nutrition Facts
Serving Size: 1 serving
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 9g
- Cholesterol: 30mg
- Sodium: 35mg
- Potassium: 210mg
- Total Carbohydrate: 50g
- Dietary Fiber: 4g
- Sugars: 40g
- Protein: 2g
Try More Ina Garten Recipe:
- Ina Garten Beatty’s Chocolate Cupcakes
- Ina Garten Bourbon Chocolate Pecan Pie
- Ina Garten Fresh Berry & Mascarpone Tart
- Ina Garten Rum Raisin Ricotta Ice Cream
Ina Garten Roasted Pineapple With Coconut Gelato
Description
Ina Garten Roasted Pineapple With Coconut Gelato is made with a large ripe golden pineapple, light agave syrup, limes, and coconut gelato. This easy roasted dessert recipe creates a delicious tropical dessert that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven to 400°F/200°C.
- Prepare the pineapple: Cut off the top and bottom of the pineapple and stand it upright. With a sharp knife, remove the rind by cutting strips from top to bottom, ensuring all the brown spots or “eyes” are removed. Cut the pineapple into quarters lengthwise through the core, then cut each quarter again in half lengthwise through the core. Lay each piece on its side and remove the core.
- Roast the pineapple: Place the pineapple quarters on a sheet pan in a single layer and roast them in the preheated oven for 20 minutes. Once roasted, let the pineapple cool to room temperature.
- Slice and season: Cut the roasted pineapple crosswise into ½-inch-thick pieces (about 1.25 cm) and transfer them to a bowl. Add the agave syrup and zest of the two limes using a Microplane, making sure to zest directly over the bowl to capture the oils. Toss everything together well.
- Serve: Spoon the pineapple and its juices into dessert bowls, place a scoop of coconut gelato on top, sprinkle with extra lime zest, and serve immediately.
Notes
- Choose a Ripe Pineapple: Make sure the pineapple is fully ripe by checking its golden color and sweet aroma. A ripe pineapple makes all the difference in flavor for this dessert.
- Remove All Pineapple “Eyes”: When peeling the pineapple, take your time to cut out all the brown spots or “eyes.” This will prevent any unwanted tough or bitter bites in your dish.
- Don’t Skip the Lime Zest: Zesting the limes directly over the pineapple lets the oils release, adding a burst of fresh citrus flavor. It’s a small step but makes the dessert taste even better.
- Use a Baking Sheet with Space: When roasting the pineapple, spread the pieces out on the sheet pan in a single layer. This ensures even roasting and caramelization.
- Serve Gelato Cold with Warm Pineapple: For the best contrast in flavors and textures, let the pineapple cool slightly to room temperature, then serve it with cold coconut gelato on top. The combination of warm, juicy pineapple and cold gelato is key to this dessert.
Ina Garten Roasted Pineapple With Coconut Gelato