Baked Pineapple with Walnuts (Ananas Alle Noci in Forno)

Categories: Fruit Dessert

Ingredients

• 4 Tbsp. unsalted butter, at room temperature, divided use
• 1 pineapple
• 10 walnut halves
• 1/2 cup granulated sugar, divided use
• 2 eggs, separated
• 1 Tbsp. baking powder
• 1/4 cup all-purpose flour
• 1 Tbsp. confectioners' sugar, optional

Directions

1. Heat oven to 350 degrees. Butter a 9-inch springform pan with 1 Tbsp. of the butter.

2. Trim the peel from the pineapple, capturing any juice. Cut crosswise into slices 1/2 inch thick. Cut out the tough core section from the center of each slice and discard.

3. Arrange pineapple slices in bottom of the prepared pan. Place the walnut halves amid the slices and in their centers; if necessary, break the walnuts into smaller pieces. Sprinkle the pineapple slices with 3 Tbsp. of the granulated sugar.

4. In a bowl, whisk together the egg yolks, the remaining granulated sugar, the baking powder, the flour and the remaining 3 Tbsp. butter. Dilute with 2 Tbsp. of the captured pineapple juice. Bet until blended.

5. In another bowl, beat the egg whites until stiff peaks form. Gently fold white into the yolk mixture, mixing only until no white steaks remain. Pour over the pineapple slices.

6. Bake until the top is golden, about 40 minutes. Remove from oven and let cool on a wire rack. Release and remove pan sides and invert it onto a serving plate so the pineapples and nut face up. Sift confectioners sugar over the top, if desired, and serve.

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