Canyon Ranch Blog

Roasted Pineapple with Duck Prosciutto

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.
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