Roasted pineapple on coconut yogurt

Ingredients for 6 servings:

• 3 tbsp Gold Rum
• 6 star anise, whole
• 4 allspice berries
• 1 stalk(s) cinnamon, broken into pieces
• 60 g brown sugar
• ¼ tsp ground mace (alternatively nutmeg)
• ¼ tsp cardamom powder
• ¼ tsp allspice powder
• 1 pinch of salt
• 1 large pineapple peeled, core removed and cut lengthwise into approximately 1.5 cm thick slices)
• some butter for the baking tray
• 3 cups coconut yogurt (yogurt alternative)
• 1 lime(s), zest

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

warm spices on a light, airy base

In a small bowl, combine the rum, star anise, cinnamon stick, and allspice berries and let it steep for at least 30 minutes. In a large bowl, combine the sugar, mace, cardamom, allspice powder, and salt. Carefully toss the prepared pineapple in the mixture and let it steep for 30 minutes, turning occasionally. In the meantime, preheat the oven to 230°C (450°F). Pour the rum mixture over the pineapple, mix gently, and let stand for another 15 minutes. Lightly grease a rimmed baking sheet with butter. Place the pineapple slices next to each other on the sheet (along with all the spices and the liquid). Place the sheet in the upper third of the oven for 15-20 minutes, and bake the pineapple until almost no liquid remains. Turn the pineapple over and leave in the oven for another 8-10 minutes, until it begins to caramelize slightly. Remove from the oven and cut the pineapple into bite-sized pieces on a cutting board. Divide the yogurt among the dessert glasses. Top each with a few pineapple pieces and sprinkle with lime zest. Enjoy!