Instructions: Preheat the oven to 325 degrees. Spread out the pecans in a small baking dish and toast in the oven 5 to 7 minutes, or until lightly browned and fragrant. Remove the toasted pecans to a plate. Raise the oven temperature to 375 degrees.

Carve down the length of the pineapple with a sharp stainless-steel knife to remove the skin and "eyes." Cut off the top and bottom of the fruit and quarter the fruit lengthwise. Cut out the core from each large wedge; then cut the pineapple into 1/2-inch slices. Arrange the pineapple slices in a 9- by 13-inch baking dish.

In a medium bowl, combine the milk, half-and-half, brown sugar, marmalade, and orange zest. Whisk to blend well. Pour the mixture over the pineapple. Sprinkle the toasted pecans on top.

Bake the gratin 40 to 50 minutes, or until the fruit is soft and the top of the dessert is golden brown. Remove to a wire rack and let cool to room temperature before serving.

This recipe serves 6.

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