March 7, 2012
With pineapple on hand after making my Pineapple Upside-Down Cakes, I decided to use up what I had left to try out the Roasted Pineapple with Honey and Pistachios recipe. All of this pineapple is really getting me in the mood for my upcoming tropical vacation!
This recipe was a cinch to make and a good option for a fruit based dessert. The pineapple was so sweet it was ”candy-like”. The crème fraîche was much needed to help cut some of the sweetness and the pistachios added a little nuttiness and crunch to counteract the richness. The torn mint leaves added visual appeal; however, if I make this recipe again, I will likely leave them out. I enjoyed my bites of this dessert without the mint leaves better than those bites with them.
I was unable to get a ranking from Brian. He is not a fan of sour cream and the crème fraîche was a little too similar. With this in mind, I’ll fill in for him on this one and give my attempt at this recipe one and one quarter thumbs up.