Ina Garten roasted pineapple with coconut gelato, easy and just 4 ingredients, came from her friend Elsa Walsh. Elsa riffed on a Ferran Adrià recipe from The Family Meal. Roasting at 400 degrees makes this easy dessert a real standout for any dinner party.
Use a golden pineapple if you can find one, because it’s noticeably sweeter than the standard variety. Let it cool completely after roasting before you cut and toss it, or the agave and lime zest won’t cling to each piece.
Source: Go-To Dinners (2022)
Ina Garten Roasted Pineapple With Coconut Gelato
Course: DessertCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes425
kcalWedges of golden pineapple roast until caramelized, then get tossed with agave syrup and fresh lime zest. Cold coconut gelato melts over the warm fruit for a fast tropical finish.
Ingredients
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
Directions
- Preheat the oven: Preheat the oven to 400 degrees.
- Prep 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, making sure you remove all the brown spots or “eyes.” Cut the pineapple in quarters lengthwise through the core, and 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 on a sheet pan in one layer and roast for 20 minutes. Cool to room temperature.
- Toss with agave and lime: Cut the pineapple crosswise in 1/2-inch-thick pieces and transfer them to a bowl. Add the agave and the zest of 2 limes, using a Microplane to zest the limes directly into the bowl to capture the oils. Toss well.
- Serve: Spoon the pineapple and the juices into dessert bowls, place a scoop of gelato on top, sprinkle with extra lime zest, and serve.
FAQs
Can I use regular pineapple instead of golden?
You can, but golden pineapples run sweeter and less acidic, so the flavor won’t be quite the same. If you go with a standard pineapple, pick one that smells sweet at the base and gives slightly when pressed. The roasting process concentrates the sugar either way, so it will still taste good.
How do I store leftovers?
The roasted pineapple keeps in the fridge for up to 3 days in an airtight container. Reheat it gently in a low oven or eat it cold. Don’t add the gelato until you’re ready to serve, or it will melt into the fruit.
Can I make the roasted pineapple ahead of time?
Yes, roast and cut the pineapple up to a day ahead and store it in the fridge with the agave and lime zest. Bring it to room temperature before serving, or warm it briefly in a 300 degree oven. Add the gelato right before you bring it to the table.
What can I substitute for coconut gelato?
Coconut ice cream or coconut sorbet both work well here. Vanilla ice cream is a solid swap if you’re not into coconut, though you’ll lose the tropical angle. Mango sorbet also pairs well with the lime zest.
Do I need a Microplane for the lime zest?
A Microplane gives you the finest zest and captures the oils from the lime skin directly into the bowl. A regular fine grater works too, but skip a box grater because it pulls too much of the bitter white pith. Zest only the green part and stop when you see white.
