Warm, richly spiced fruit served over a cool, creamy base makes a sweet ending to a brunch. And it’s simple: All you do is infuse the pineapple with seasonings and rum, then roast it in a hot oven until the juices are caramelized. Many markets sell precut pineapple spears, which makes the dish even easier.
3 tablespoons gold rum
6 whole star anise pods
1 cinnamon stick, broken into pieces
4 whole allspice berries
1/4 cup packed light brown sugar
1/4 teaspoon ground mace or nutmeg
1/8 teaspoon each ground cardamom and allspice
Pinch kosher salt
1 large pineapple (about 4 1/2 lbs.) peeled, cored, and cut into long spears about 3/4 in. wide; or use 2 lbs. precut pineapple spears and slice 3/4 in. wide
Butter for pan
3 containers (8 oz. each) low-fat or full-fat coconut yogurt
Zest of one lime
How to Make It
In a small bowl, combine rum, star anise, cinnamon stick, and allspice berries; let stand at least 30 minutes. In a large bowl, combine brown sugar, mace, cardamom, allspice, and salt. Add pineapple, mix gently, and let stand 30 minutes, stirring occasionally. Meanwhile, preheat oven to 450° with rack in upper third of oven.
Pour rum mixture over pineapple and toss gently. Let stand 15 minutes, stirring occasionally. Butter a rimmed baking sheet and arrange pineapple mixture ( including juices and spices) in a single layer.
Roast pineapple until only a little juice remains, 15 to 20 minutes. Turn spears over and continue to roast until tops start to brown, 8 to 10 minutes. Turn pineapple in any remaining juices, transfer to a work surface, and cut into chunks.
Spoon yogurt into 6 wide glasses or small bowls and mound roasted pineapple on top. Scatter with lime zest and decorate with spices from baking sheet if you like.