This is best served warm, a scoop of ice cream melting over each serving. You can get the pineapple ready for roasting and pop it into the oven about 15 minutes before you plan to serve dessert.

　　

Ingredients

makes 6 servings

　　1 large, fresh, extrasweet pineapple

　　2 tablespoons butter, melted

　　1/2 teaspoon salt

　　4 tablespoons light or dark brown sugar

　　2 fresh limes, quartered

　　6 scoops vanilla ice cream

　　

Step 1

Position the oven racks so that they are evenly spaced, with one rack in the center. Preheat the oven to convection roast at 425°F. Cover a rimless baking sheet with foil and coat with non-stick spray.

　　

Step 2

Slice the top and bottom off the pineapple, cut off the prickly brown skin, and cut out the core. Cut the flesh crosswise into six 1-inch slices.

　　

Step 3

Place the pineapple on the baking sheet, brush with the melted butter, and sprinkle with the salt and brown sugar. Roast for 10 minutes; turn over and roast for 3 to 5 more minutes, until the pineapple is lightly browned on both sides. Place on individual serving dishes and squeeze lime juice over each slice. Top with a scoop of vanilla ice cream and serve immediately.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.