Roasted Pineapple with Duck Prosciutto

Written by 

The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 

124

protein 

4 g

sodium 

268 mg

carbohydrates 

18 g

fat 

5 g

fiber  

2 g

cholesterol 

12 mg

Servings 

8

Ingredients 

1 med pineapple, top removed
4 oz parma prosciutto
4 tsp rosemary oil
½ tsp freshly ground black pepper

To make rosemary oil, puree 1 tablespoon fresh rosemary and ¼ cup extra-virgin olive oil. Strain.

Instructions 

1. Preheat oven to 350F.
2. Roast pineapple for 1 hour, or until softened. Cool and peel.
3. Cut pineapple into quarters, remove core and cut each quarter into 10 spears. Arrange 5 spears in a fan shape on small plate. Place ⅛ shaved prosciutto next to the pineapple. Drizzle ½ teaspoon rosemary oil over pineapple and prosciutto. Sprinkle with black pepper.

To make rosemary oil, puree 1 tablespoon fresh rosemary and ¼ cup extra-virgin olive oil. Strain.

About the author 

All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.

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