Roasted Pineapple with Duck Prosciutto

Written by 
The Canyon Ranch Kitchen

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.