Roasted Pineapple with Thyme-Ginger Ice

1. 1

   Scatter the thyme leaves among the compartments of 2 large ice cube trays.

2. 2

   Fill the trays with ginger beer and freeze at least 6 hours and preferably overnight.

3. 3

   Preheat the oven to 400 degrees F.

4. 4

   Put the pineapple slices on a nonstick baking sheet.

5. 5

   Brush both sides very lightly with vegetable oil and sprinkle them evenly with the sugar; sprinkle very lightly with salt as well.

6. 6

   Roast in the oven for 20 minutes.

7. 7

   Remove from the oven and flip the slices.

8. 8

   Put in the oven and continue roasting until they are golden, about 10 minutes more.

9. 9

   Remove from oven and cool slightly in the pan.

10. 10

    Transfer the ginger beer ice cubes to a food processor and pulse until broken down and fluffy.

11. 11

    Transfer to a small cake pan or baking dish.

12. 12

    To serve, put 2 slices of warm pineapple on each dessert plate; top with a scoop of ginger ice and garnish with a small sprig of thyme.

13. 13

    Note: If not using the ginger ice immediately, refreeze.

14. 14

    To loosen it, scrape with a heavy fork until fluffy.

15. 15

    Ginger beer is very spicy and the spiciness is enhanced when frozen.

16. 16

    For milder ice, use natural ginger ale or ginger soda.

* Per serving · 4 servings · Values may vary.

No additional tips available.