Roasted Pineapple with Honey and Pistachios

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 /2 cup (packed) dark brown sugar

1 /2 cup orange juice

3 tablespoons honey

1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges

1 /4 cup crème fraîche or yogurt

1 /3 cup natural unsalted pistachios, coarsely chopped

2 tablespoons torn fresh mint leaves

Directions at bonappetit.com

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