Ingredients
1 fresh pineapple2 tablespoons butter, melted1/4 cup packed brown sugar2 tablespoons honey1/2 teaspoon pumpkin pie spice or ground cinnamon1/4 teaspoon rum extract3/4 cup raspberry sorbet
Preparation
Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple.
Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.
