Slow-Roasted Spiced Pineapple

Name: Slow-Roasted Spiced Pineapple
Ingredients: 1 ripe pineapple; 1/2 cup (120 ml) freshly squeezed orange juice (from about 2 oranges); 1/2 cup (120 ml) Cognac, brandy, Scotch, Grand Marnier, bourbon, rum or other liquor (or an equal amount of orange juice); 1 jar (about 12 ounces; 340 grams) apple or quince jelly, apricot jam or orange marmalade; 1 moist, fragrant vanilla bean, split lengthwise (optional); Whole spices, lightly bruised, such as a few each of star anise, cardamom, coriander, pink peppercorns, allspice or cloves (no more than 3); fresh ginger slices; a cinnamon stick (broken); a small hot pepper (just 1 or a piece of 1); and/or black peppercorns (just a few)

6 ingredients

1 steps

Ingredients

1 ripe pineapple
1/2 cup (120 ml) freshly squeezed orange juice (from about 2 oranges)
1/2 cup (120 ml) Cognac, brandy, Scotch, Grand Marnier, bourbon, rum or other liquor (or an equal amount of orange juice)
1 jar (about 12 ounces; 340 grams) apple or quince jelly, apricot jam or orange marmalade
1 moist, fragrant vanilla bean, split lengthwise (optional)
Whole spices, lightly bruised, such as a few each of star anise, cardamom, coriander, pink peppercorns, allspice or cloves (no more than 3); fresh ginger slices; a cinnamon stick (broken); a small hot pepper (just 1 or a piece of 1); and/or black peppercorns (just a few)

Directions

1

["Center a rack in the oven and preheat the oven to 300 degrees F.", "", "Cut the top and bottom off the pineapple. Stand it upright and, using a sturdy knife, peel it by cutting between the fruit and the skin, following the contours of the pineapple. With the tip of a paring knife, remove the \"eyes\"" (the tough dark spots). Cutting from top to bottom