Preheat broiler and set rack 6 inches from heat. Coat a broiler pan with nonstick cooking spray.
Core pineapple for wedges. Halve wedges lengthwise to make 8 spears.
Lay spears on prepared pan. Cook, turning once, until golden brown and tender, 20 to 25 minutes. Divide among bowls and serve with vanilla ice cream or coconut sorbet.
1 jar (12 ounces) blackberry jam (not jelly)
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 cup mixed fresh berries
Pass jam through a fine sieve and discard solids.
With a mixer fitted with the whisk attachment, beat cream and sugar until soft peaks form.
Gently fold jam into cream to form swirls. Divide mixture among 4 cups, garnish with berries, and serve immediately.
4 red Bartlett pears
1/3 cup granulated sugar
Halve pears lengthwise and remove cores. (A melon baller removes cores easily, but a small spoon works, too.) Place sugar on a plate.
Heat a large skillet over medium. Press cut side of each halved pear in sugar. Pressing the cut sides of pears in sugar before cooking helps them caramelize. Place cut side down in skillet (fit will be snug). Cook until beginning to brown, 7 to 8 minutes.
Add 1/2 cup water. Cover and simmer until pears are tender, 5 to 10 minutes (depending on ripeness), adding more water if sugar begins to burn.
If liquid in pan is thin, simmer until thickened to a sauce-like consistency and if it is thick, add more water. Serve sauce over pears.
Brown-Sugar Cherry Cakes
Brown-Sugar Cherry Cakes
1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup packed light-brown sugar, plus 2 tablespoons for topping
2 large eggs
2 tablespoons low-fat buttermilk
1/2 teaspoon vanilla extract
60 cherries (about 11 ounces), pitted
Vanilla ice cream or whipped cream, for serving (optional)
Preheat oven to 350 degrees. Butter a 12-cup standard nonstick muffin tin. In a small bowl, whisk together flour, baking soda, and salt, set aside.
With an electric mixer, cream butter and 2/3 cup brown sugar until smooth, scraping down sides of bowl as needed. Add eggs, one at a time; beat until combined. Beat in buttermilk and vanilla, then flour mixture.
Spoon batter into prepared tin, filling cups about 1/3 full. Place 5 cherries on top of each; sprinkle with remaining 2 tablespoons sugar.
Bake until cakes are golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool 5 minutes in tin. Run a knife around edges and turn out of pan, cherry sides up. Serve warm, with ice cream, if desired.