Spiced Glazed Pineapple with Cinnamon Crema
Recipe: #10916
October 31, 2013
Categories: Desserts, Pineapple, Carribbean, Brunch, Fathers Day, Mothers Day, Gluten-Free, No Eggs, Sour Cream, more
"This is an easy and (kinda) healthy dessert alternative. In the Caribbean, the crema in this recipe is called Crema Centro Americana or Natilla. Buy the unsalted version. If you can't find it in U.S. grocery stores, you can substitute Mexican Crema or sour cream or low-fat cream cheese if necessary. The pineapple and crema stand alone as a dessert, but you can also chop the finished pineapple into chunks and serve it over ice cream. Yum!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (204.1 g)
- Calories 440.9
- Total Fat - 9.2 g
- Saturated Fat - 4.7 g
- Cholesterol - 27.5 mg
- Sodium - 515.2 mg
- Total Carbohydrate - 83.1 g
- Dietary Fiber - 2.9 g
- Sugars - 30.4 g
- Protein - 11.8 g
- Calcium - 399.7 mg
- Iron - 0.8 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set aside.
Step 2
Stir the powdered sugar and a pinch of cinnamon into the Natilla or sour cream. Set aside.
Step 3
Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning until caramelized.
Step 4
Pour in the spiced lime sauce and let bubble for a few moments, tossing the pineapple to glaze in the sauce.
Step 5
Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon crema.
Tips
No special items needed.
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