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  Baked Pineapple Three Ways



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1 large pineapple, peeled and cut into desired shape, cored as needed

Simple Slices - 1 inch pineapple slices, 1/4 cup brown sugar, 2 Tablespoons melted butter,
1 teaspoon ground cinnamon or curry powder

Ice cream topper - pineapple chopped into bite-sized pieces, 10-12 fresh figs, cut into eighths,
1 Tablespoon lemon juice or rum, 2 Tablespoons organic cane sugar

Stuffed Halves - cored pineapple cut in half top-to-bottom, guava paste

Preheat oven to 350 degrees.

Simple Slices - Place slices on a parchment-covered cookie sheet. Mix sugar, butter and cinnamon.
Sprinkle over pineapple. Bake 30 minutes, until bubbly. Serve hot as side dish or dessert.

Ice Cream Topper - Combine pineapple and figs with lemon juice or rum. Place in one layer
in a baking dish. Sprinkle with sugar. Bake 30 minutes, until juicy. Cool before serving.

Stuffed Halves - Place halves in loaf pans, so they won’t tip. Stuff empty core with guava paste.
Bake 30-45 minutes, until guava is melted. Cut into slices to serve.

Copyright © 2014 Stefanie Samara Hamblen