Fruitrum Basted Pineapple Spears Recipe 55 Recipes

CARIBBEAN ROASTED PINEAPPLE

Steps:

• Preheat the oven to 350 degrees F.
• On a plate, mix together the peppercorns, allspice, cinnamon and salt. Sprinkle the spice rub evenly over the pineapple or roll the pineapple in it so it is evenly coated.
• Heat a medium Dutch oven over medium heat. Add the oil and place the pineapple in the pan. Cook, rotating the pineapple regularly, until light brown all over, about 3 minutes. Cover the pan and transfer to the oven. Roast until tender to the core when pierced with the tip of a knife, about 45 minutes. Uncover and allow the pineapple to cool to room temperature in the pan.
• Meanwhile, in a medium bowl, combine the cream, sugar and rum. Using a handheld mixer, beat on high speed until soft peaks form, about 3 minutes.
• Slice the pineapple into 1-inch-thick rounds. Place 1 slice on each plate. Dollop with a spoonful of cream and a crumble of gingersnaps. Drizzle any remaining juice over the top.

GLAZED ROASTED PINEAPPLE

Steps:

• Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

ROASTED PINEAPPLE

Steps:

• Preheat the oven 400 degrees. Line a baking sheet with parchment paper.
• Lay the pineapple on its side and slice off the top and the bottom. Stand the pineapple upright and trim off the rind. Try to get as much of the 'eyes' off as possible. Slice the pineapple in half, then into quarters. Lay a quarter on the cutting board and slice out the tough core. Repeat with all the quarters.
• Slice each wedge in half and place on the prepared baking sheet. Brush each wedge with half the melted butter or coconut oil and sprinkle evenly with 2 tablespoons of sugar. Roast for 15 minutes.
• Flip the pineapple wedges and brush with the remaining butter or oil and roast for another 15 minutes.
• Serve warm or at room temperature.

FRUIT/RUM BASTED PINEAPPLE SPEARS RECIPE - (5/5)

Steps:

• Prepare grill for cooking over medium heat. Stir together rum, butter and granulated sugar, then brush fruit with about half of the mixture. Grill pineapple, uncovered, until softened and some of the edges have carmelized, about 5-7 minutes. Brush fruit carefully with remaining rum mixture in the last couple of minutes of cooking. Arrange pineapple on each plate, and spoon ice cream over or beside the fruit. Scatter with nuts or other toppings. serve at once.

PINEAPPLE SPEARS WITH LIME AND HONEY

Steps:

• Preheat grill or grill pan.
• Cut ends off the pineapple. Stand it upright and cut off the skin in strips. Quarter the pineapple lengthwise and cut out the core. Cut each quarter into 3 spears. Zest the lime and reserve. Cut the zested lime in half and squeeze the juice over the spears. Brush the grill pan or outdoor grill with vegetable oil or spray lightly with cooking spray. Grill pineapple until evenly marked all over, 5 minutes. Garnish spears with lime zest and drizzled honey.