The Yankee Chef

There aren't many dessert recipes that I can honestly say the flavors truly explode in your mouth, but this is definitely one of them. Not only is fresh pineapple sweeter than canned to begin with, but when you cook and caramelize the brown sugar and tint it with a New England taste treat in maple, and combine all this with the tartness of lemon juice and "zap" of orange zest, you truly have a taste you will want to savor time and time again. .....It's Just That Simple!

1/2 cup butter

1/3 cup packed brown sugar

1/4 cup pure maple syrup or maple-flavored syrup

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

1/2 teaspoon grated fresh orange zest

1/3 cup fresh orange juice

1/2 fresh pineapple

Cut both ends of pineapple off and then cut it in half vertically. Slice off the skin, making sure you remove any 'eyes' that are still visible (this makes for tough eating). Slice this peeled pineapple half into six wedges. Cut out the center core of each wedge.

In a large skillet, over medium heat, melt butter over medium heat. Stir in brown sugar, syrup, lemon juice, cinnamon, orange zest and juice. Bring to a boil; reduce heat to low and simmer, for 3 minutes, uncovered. Add pineapple wedges; spooning syrup mixture over pineapple while cooking. Continue cooking (and frequently spooning, for an additional 3-15 minutes, or until the pineapple is to your liking. Remove from heat and serve up with real vanilla ice cream or whipped topping if desired.


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