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Broiled Pineapple with Lime Sour Cream and Macadamias

by Dabney Gough

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This twist on broiled grapefruit comes together in no time, especially if you buy a pineapple that’s already peeled and cored; they’re often sold in the refrigerator case of the grocery store. Serves 2 to 3

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pineapple granulated sugar sour cream more more

1 large ripe pineapple, peeled, cored, sliced into 1/2-inch-thick rings
3 Tbs. granulated sugar
1/3 cup sour cream
1 Tbs. fresh lime juice
1/3 cup chopped macadamia nuts (preferably salted), toasted

Position an oven rack 4 inches from the broiler element and heat the broiler on high.

Arrange the pineapple rings in a single layer on a rimmed baking sheet. Blot dry with paper towels and then sprinkle with the sugar. Broil until the sugar is melted and browned, about 5 minutes, rotating the baking sheet as necessary for even broiling.

Meanwhile, mix the sour cream and lime juice in a small bowl.

Transfer the pineapple to serving plates, top with a dollop of the sour cream, and sprinkle with the macadamia nuts.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 4.5; Protein (g): 3; Monounsaturated Fat (g): 10; Carbohydrates (g): 55; Polyunsaturated Fat (g): .5; Sodium (mg): 60; Cholesterol (mg): 10; Fiber (g): 5;

photo: Scott Phillips

From Fine Cooking 112 , pp. 72

July 7, 2011