Light and lite, warm or cold!
Super easy and delish no matter if served warm or cold, this dessert is light in texture and calories so is a good compliment to a heavier main course. Being gluten friendly and vegan it is also convenient to prepare when different dietary needs must be accommodated.
Basted with pure natural Gold Birch Syrup and covered in a thin coating of cinnamon sugar and ground pistachios, this is decadent without being too rich. Add a drizzle of Birch Whiskey Toffee Sauce, ice cream & whipped cream if you want to go all out.
You can try this on a well greased press grill. I did try this at first, but found it stuck too much and the coating came off so broiling in the oven was a better option.
Birch Candied Pineapple
Preheat: Broil 450 F
Prep Time: 10 minutes
Cook Time: 5 - 7 minutes
|Omit the Birch Whiskey Toffee Sauce for a vegan version.|
1 Fresh Pineapple, peeled, sliced in 3/4 inch slices and cored
1/4 cup Turbinado Sugar
1/4 cup Ground Pistachio Nuts
1/2 tsp Cinnamon
2 Tbsp Gold Birch Syrup by The Canadian Birch Company
1/4 cup Birch Whiskey Toffee Sauce by The Canadian Birch Company
Pat fruit dry with paper towels to remove excess moisture. Place on top of a cookie cooling rack. Nest the rack in a parchment lined cookie sheet. This will allow the moisture to drip from the pineapple slices as they heat in the oven.
Thoroughly mix together sugar, nuts and cinnamon in a small flat dish. Using a pastry brush, coat the top of each pineapple slice with Gold Birch Syrup. Dip the sticky top in the sugar mixture. Place on the cookie rack sugar side up.
Broil in the oven, watching closely so they don't burn. Remove when the tops are golden brown.
Serve with warmed Birch Whiskey Toffee Sauce and vanilla or pistachio ice cream.