Slightly adapted from Food Republic
- 1 ripe pineapple, about 4 lbs.
- 16 cloves
- 1/4 c blood orange infused EVOO (or grapeseed, etc.)
- 2 c light brown sugar
- 1/2 c sugar
- 16 peppercorns, crushed
- 3/4 teaspoon quatre épices, (or a mixture of pepper, ground cloves, ground nutmeg, and ground ginger)
- Dash of Cayenne pepper
- Pour 4 c water into sauce pan and add ingredients.
- Slowly bring to a boil over gentle heat, stirring occasionally.
- Simmer over medium heat to reduce by three-quarters, to make thick syrup.
- Set aside.
- Preheat the oven to 350°.
- Using a serrated knife, cut a 1 1/4-inch slice from the top, removing the leafy fronds, and a 3/4-inch slice from the base of the pineapple to enable it to stand upright.
- Working from top to bottom and following the curve of the fruit, remove the peel.
- To remove the little black “eyes,” and create an attractive finish at the same time, cut a spiral groove, 1/4 inch deep, around the entire fruit.
- Stud the flesh evenly all over with the cloves.
- Heat the oil in an oval pan (or one that will take the whole fruit) until very hot. (I used a grill pan)
- Add the pineapple and lightly color all over.
- Transfer the pineapple to a medium-small roasting dish, standing it upright.
- Baste the pineapple with the reduced syrup and roast in the oven for 35 to 40 minutes, depending on the ripeness of the fruit, basting it every 5 minutes or so with the syrup, and keeping it upright.
- Let the roasted pineapple stand for 10 to 15 minutes before serving, basting from time to time with the syrup.
- To serve, lie the pineapple on its side and cut into slices, about 1/2 inch thick. Arrange in a serving dish, and serve warm.