Recipe courtesty Gale Gand

Roasted Pineapple

yields 10-18 orders

1 pineapple, peeled

1 1/4 cups butter

1 3/4 cups organic light brown muscavado sugar

1 vanilla bean, split

Peel pineapple and leave whole. In a saute pan, melt the butter and add the brown sugar and vanilla beans. Cook to caramelize the sugar, then place the pineapple in and cook on all sides to brown. Add some water to the pan and continue cooking, turning the pineapple with tongs and basting occasionally until roasted through...