Roasted Pineapple Shortcake
Recipe adapted by
Chef Scott Wamsley
Sun Valley Idaho
Serves 16

For this plated dessert, you will need:

1 recipe "Scott's Basic Yellow Cake"
1 recipe Roasted Pineapple
Raspberry Sauce
2 cups Heavy Whipping Cream, whipped and sweetened
Fresh Raspberries

Roasted Pineapple

2 large pineapples
1 pound light brown sugar
250 mlg of Grand Mariner

Peel the pineapples and using a very sharp knife cut strips away from the core about the size of a very large steak fry (You should yield about 10 strips from each pineapple) Place the pineapple strips int a very large roasting pan. Pour the brown sugar over the pineapple and then pour the Grand Mariner over the brown sugar. Cover the roasting tightly and roast at 350 degrees for 1 ½ hours. Uncover and continue roasting until the sauce bubbles up the sides and starts to thicken(at least another hour). Turn the strips with tongs to ensure even roasting. Remove roasted pineapple from the oven and cool.

Raspberry Sauce

1 pound package frozen unsweetened raspberries, thawed
1 cup water
2 drops red food coloring
1 cup sugar
2 Tbsp. Cornstarch plus 2 Tbsp. water (slurry)

Combine all ingredients except the slurry in a small sauce pan and bring to a boil over a medium high heat. Reduce heat and simmer for five minutes. Using a chinois (a very fine china cap) sieve the mixture collecting all of the juice in another sauce pan. Bring the strained sauce to another boil, and then using a whisk slowly add the slurry. Continue boiling until the sauce becomes transparent and thickens.

Plate according to the photo if you like. Have fun and use your imagination!