Lemon-Roasted Fruit

Name: Lemon-Roasted Fruit
Ingredients: 2 tbsp (25 mL) melted butter or margarine; 2 tbsp (25 mL) freshly squeezed lemon juice (see Note); 1 tbsp (15 mL) liquid honey; 3 cups (750 mL) pineapple chunks, fresh or canned (see Notes); Fresh mint sprigs, optional; Shallow glass baking dish, greased

6 ingredients

9 steps

Ingredients

2 tbsp (25 mL) melted butter or margarine
2 tbsp (25 mL) freshly squeezed lemon juice (see Note)
1 tbsp (15 mL) liquid honey
3 cups (750 mL) pineapple chunks, fresh or canned (see Notes)
Fresh mint sprigs, optional
Shallow glass baking dish, greased

Directions

1

Preheat oven to 350F (180C)
2

In a medium bowl, combine butter, lemon juice and honey.
3

Toss with pineapple to coat.
4

Let stand at room temperature for 30 minutes or up to 3 hours.
5

Place pineapple in prepared baking dish.
6

Bake in preheated oven for 30 minutes or until fruit is warmed and tender.
7

(The time will differ greatly depending on the fruit you use.)
8

Serve cooked pineapple on individual dessert plates topped with a spoonful of Ginger Ricotta Cream, if desired.
9

Garnish with a mint sprig, if using.