We recently received a big, beautiful fruit basket from a friend to get us through the death of my mother-in-law.  It was a thoughtful gift, filled with wonderful treats. We ate it for a week and then it was SuperBowl weekend. The beautiful whole pineapple hadn’t been touched. My husband was having fantasies of roasting it on a rotisserie like they do at Brazilian barbecue restaurants. Every time we go there, he eagerly looks forward to that hot roasted pineapple coming around. Although we do have a rotisserie attachment for our grill, using it in half a foot of snow at 20 degrees was really not an option. So I decided to roast the pineapple in the oven after peeling and coring it. And while I was at it, I threw some other fruit into the baking pan: bananas and oranges. What emerged was a hot, sweet, and swoon-worthy roasted fruit salad that I will be making again and again!

Use any fruit you have hanging around for this (pears, grapefruit, kiwi, apples, tangerines). Slice the fruit or section it and place it on a greased baking sheet. Sprinkle it with brown sugar and cinnamon. You might also think about sprinkling a little rum on it as well. Nutmeg would also make a fine addition Bake at 400 until the fruit is hot, the sugar is bubbling and it is all starting to caramelize (about 5-10 minutes depending on the thickness of your fruit).

This was wickedly good. Serve it hot – the heat intensifies the flavors and emphasizes the caramelization.  It’s a very satisfying dessert but would also work well with a brunch. We ate it after our traditional nachos and guac with the game.