Rosmarino E Pera Recipe

Time1h

Serves6

soy · rosemary · pine nut · almond · pineapple

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Ingredients

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1
Prepare the Ingredients
Start by preparing all the ingredients. Chop the fresh rosemary leaves finely, dice the pineapple, and chop the almonds if they are not already chopped.
2
Toast the Nuts
In a dry skillet over medium heat, add the pine nuts and chopped almonds. Toast them for about 5-7 minutes, stirring frequently, until golden brown. Remove from heat and set aside.
3
Make the Mixture
In a mixing bowl, combine the soy milk, honey (or agave syrup), vanilla extract, cornstarch, and a pinch of salt. Whisk until smooth and the cornstarch is fully dissolved.
4
Combine with Pineapple
Add the diced pineapple and finely chopped rosemary to the soy milk mixture. Stir well to ensure the pineapple is evenly coated.
5
Bake the Mixture
Preheat your oven to 350°F (175°C). Pour the mixture into a greased baking dish. Bake for 25-30 minutes until set and slightly golden on top.
6
Add the Nuts
Once the dish is out of the oven, sprinkle the toasted pine nuts and chopped almonds on top while it is still warm for added crunch and flavor.
7
Cool and Serve
Allow the dish to cool for about 10 minutes before serving. This can be served warm or at room temperature.