GILMAN Gemini GOG100R, Manual

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14
ROASTED PINEAPPLE WITH YOGURT AND PISTACHIOS
Ingredients
- 1 SMALL PINEAPPLE
- 1/2 CUP PLAIN GREEK YOGURT
- 4 TEASPOONS HONEY
- 1/4 CUP ROASTED PISTACHIOS, COARSELY CHOPPED
- 4 FRESH MINT SPRIGS
Directions
With a large knife, cut off the pineapple 1/2 inch below the leafy top. Slice off the
bottom to remove the end of the core. Set the pineapple upright and using the
curve of the fruit as a guide, slide downward to remove the tough rind and any
“eyes.”
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Slide the pineapple on the Rotisserie Rod, centering it in the middle of the Rod.
Place the loaded Rod into the Oven chamber with the square tip end toward the
Drive Port, resting the handle on the Handle Port. Press down into place until it
locks securely. Close the Glass Lid. Set the Temperature to 250°C and the
Timer to 1 hour. Roast until the pineapple is tender and browned around the
edges.
Place the pineapple on the Rack over a cutting board. Let stand until cool
enough to handle. Remove the Rod cut crosswise into 12 slices. Place
3pineapple slices on each of 4 dessert plates. Top each serving with the 2
tablespoons yogurt, 1 teaspoon honey, 1 tablespoon pistachios and 1 mint
sprig.