Roasted Pineapple with Cardamom Whipped Cream

Preheat oven to 450ºF.

Slice pineapple and rub slices with brown sugar (about 1/2 teaspoon per slice). Place on a parchment paper-lined baking sheet and roast for 10 minutes. Flip and roast for another 5-10 minutes or until golden.

In the meantime, make whipped cream: Using a mixer, beat cream until it starts to foam and thicken. Add cardamom, powdered sugar and vanilla and continue to beat until it forms firm peaks. Set aside.

Once pineapple is done, allow to cool slightly. Place a few slices on a plate. Top with a dollop of whipped cream, sprinkle with nuts (whichever you’d like—I used pecans but I bet pistachios would be awesome), and drizzle with honey. The whipped cream will melt a bit because the pineapple is hot.

Note: Depending on the size of your pineapple and how thick your slices are, this should serve about 8-10 people.