- 1 teaspoon thyme leaves, plus small sprigs for garnish
- 24 oz. of ginger tea, sweetened to desire with stevia or honey
- 1 whole pineapple, peeled, eyes removed, and sliced into 8 even slices
- Coconut Oil
- 1 tablespoon sucanat
- sea salt
(NOTE* This recipe is not entirely raw, the pineapple is heated)
Scatter the thyme leaves among the compartments of 2 large ice cube trays. Fill the trays with ginger tea and freeze at least 6 hours and preferably overnight.
Preheat the oven to 400 degrees F.
Put the pineapple slices on a nonstick baking sheet. Brush both sides very lightly with coconut oil and sprinkle them evenly with the sucanat; sprinkle very lightly with salt as well. Roast in the oven for 20 minutes. Remove from the oven and flip the slices.
Put in the oven and continue roasting until they are golden, about 10 minutes more. Remove from oven and cool slightly in the pan.
Transfer the ginger tea ice cubes to a food processor and pulse until broken down and fluffy. Transfer to a small cake pan or baking dish.
To serve, put 2 slices of warm pineapple on each dessert plate; top with a scoop of ginger ice and garnish with a small sprig of thyme.
Note: If not using the ginger ice immediately, refreeze. To loosen it, scrape with a heavy fork until fluffy. Ginger tea is very spicy and the spiciness is enhanced when frozen. For milder ice, use natural ginger ale or ginger soda.