A Decadent Dessert In A Dash

A homemade dessert with pineapples, mint, crème fraiche, and pistachios

Making dessert often times conjures up unfortunate images of kitchen nightmares such as flour exploding all over the countertops, butter burning on the stove and worst of all, excruciating wait times for baked goods.

With that in mind, our desserts often consist of chocolate Jo-Jos from Trader Joe’s and a mug of milk. While Jo-Jos are perfectly acceptable in our book for a quiet night at home, sometimes you feel like having something a bit more refined.

Pineapples, Oranges, Mint and Pistachios with marinade

Ingredients for homemade dessert of pineapples with mint and pistachios

A marinade of honey, orange juice and brown sugar for a simple homemade dessert

Luckily, when we’re in the mood for something like this we’ve built up an arsenal of great desserts that are also some of the easiest to prepare. This is one of the newest additions.

In this simple dessert, pineapple is marinated in a mixture of honey, brown sugar and orange juice, then roasted in the oven until perfectly caramelized. After that, the pineapple wedges are topped with a delicious combination of fresh mint leaves, crème fraiche and pistachios.

The result looks like something that might even come out of the kitchen at Eleven Madison Park.

A homemade dessert of pineapples with mint leaves, creme fraiche and pistachios is plated

Roasted Pineapple with Honey and Pistachios
Adapted from Bon Appétit

1/2 c. dark brown sugar
1/2 c. orange juice
3 tbsp. honey
1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
1/4 c. crème fraîche
1/3 c. natural unsalted pistachios, coarsely chopped
2 tbsp. torn fresh mint leaves

1. Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade.
2. Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10–15 minutes. Drizzle remaining marinade over; let cool slightly.
3. Divide pineapple among plates. Spoon crème fraîche alongside. Garnish with nuts and mint.

Eating an easy to prepare dessert of pineapples, mint, creme fraiche and pistachios

We saved even more time by purchasing our pineapple already peeled and cored. If you can’t find that and don’t want to bother with a whole fruit, pineapple chunks could undergo the same treatment and be equally impressive.

The final result was addictive and, unlike a lot of heavy baked goods, it was also low in both carbs and processed sugars—which is a good thing considering that you will likely want to eat your fill along with everyone else’s!

- Laura and Ryan

What We Used: Calla Salad Plates from CB2


  1. Shoko
    Feb 21, 2012 @ 10:42:08

    Love this dessert! It’s great in the summer.


  2. Vanessa
    Feb 21, 2012 @ 11:32:21

    Yum, looks amazing! I’m a little worried I’ve developed a slight allergy to fresh pineapple, but I still can’t stop eating it.


    • Smith & Ratliff
      Feb 22, 2012 @ 23:45:57

      Good things are worth suffering for, don’t you think? -RS


  3. morgan
    Feb 21, 2012 @ 13:43:00

    wow – looks gorgeous (it also looks delicious, but like really, CRAZY gorgeous) for something so simple!


    • Smith & Ratliff
      Feb 22, 2012 @ 23:41:25

      I couldn’t believe how delicious it was for something so simple! – RS


  4. Sarah
    Feb 24, 2012 @ 02:15:07

    Yum! I just bought some pineapple on a whim and have no idea what I’m going to do with it! Such a good idea:)


  5. ileana
    Apr 04, 2012 @ 10:47:09

    So pretty. Can’t wait to try this!


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