Roasted Pineapple with Prosciutto
Canyon Ranch - Tucson, AZ
At Chefs & Champagne, Scoot Uehlein prepared this dish with duck prosciutto, but he says that the more common pork product works well, too.
- 1 tablespoon fresh rosemary
- 1/4 cup extra virgin olive oil
- 1 medium pineapple, top removed
- 8 ounces prosciutto di Parma
- Freshly ground black pepper to taste
Preheat oven to 350°F.
Purée the rosemary and olive oil in a blender until smooth. Strain the rosemary oil into a small bowl and discard the solids. Set aside.
Place the pineapple on a baking sheet and roast for 45 minutes to 1 hour, until softened. Remove from the oven and transfer to a cooling rack. Once the pineapple has cooled, cut away the peel. Cut the pineapple into quarters, remove the core, and cut each quarter into 10 spears. Arrange 5 spears in a fan shape on small plate. Place a few slices of the prosciutto next to the pineapple. Drizzle with 1/2 teaspoon of the rosemary oil and sprinkle with black pepper.