I saw this idea posted over on Amateur Gourmet, and as I am a cardamom fiend, it immediately appealed to me. Seriously. I cannot get enough of that spice. I love it. (I blame my Scandinavian roots.)
Mom found some ready-cut pineapple spears at the store (I'd rather not lose a finger or pint of blood to trying to core and peel a whole pineapple), and as we're both on a diet, we used Cool Whip lite rather than whipped cream. And it was still DARN tasty - the tangy pineapple contrasts with the warm spice and cool cream topping. VERY delish.
* Heat a pan. I used about a tsp of butter in a heavy nonstick omelette pan we have on hand (no cast iron in our collection... yet).
* Lay the spears in the pan (I cut them into 3" sections to fit), and let them start to turn golden. It took a few minutes. Turn, repeat until all sides are golden.
* While your pineapple is browning and the kitchen smells like the sunbaked tropics, take 1/3 tsp ground cardamom and stir it into half cup of Cool Whip. (Or more, or less, to your preference. I was making only for two people.)
* Once the pineapple is done, plate up and place a generous dollop of your spiced Cool Whip with it. Enjoy!
(No pics - it didn't last long enough. Maybe someday when my plating and photography skills have improved...)
(And now, back to my usual radio silence. Once work slows down, I'll have more time to spend in the kitchen or on makeup - though I have managed to incorporate putting on my war paint in the mornings successfully for two weeks now.)