Preheat the oven to 425F. Trim and core the pineapple. Slice it 0.75 inch thick.
Grind clove, cinnamon stick, allspice, sumac and a pinch of raw sugar in a coffee grinder or a mortar and pestle, then sprinkle the mixture on one side of the pineaplle. Arrange rosemary leaves radially on the fruit.
Roast it on a sheet pan for 5 mins, then top with vanilla ice cream, and serve immediately.
It’s a pretty tasty dessert, as it has savoury, acidic, and sweet components.
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