Pineapple Lime Pate De Fruit Recipes

GRILLED PINEAPPLE WITH LIME DIP

Steps:

• Peel and core the pineapple; cut vertically into 8 wedges. Cut each wedge horizontally into 2 spears. In a bowl or shallow dish, combine the brown sugar, honey and lime juice; add pineapple and turn to coat. Cover and refrigerate for 1 hour., In a small bowl, beat cream cheese until smooth. Beat in the yogurt, honey, brown sugar, lime juice and zest. Cover and refrigerate until serving. , Coat grill rack with cooking spray before starting the grill. Drain pineapple, discarding marinade. Grill pineapple spears, covered, over medium heat for 3-4 minutes on each side or until grill marks are golden brown. Serve with lime dip.

PINEAPPLE-LIME IMPOSSIBLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®).
• Combine condensed milk, evaporated milk, lime juice, eggs, lime zest, salt, and vanilla extract for flan in a large bowl; whisk until thoroughly combined. Pour mixture into the prepared pan.
• Remove 4 pineapple slices and 1/2 cup pineapple juice from the can of pineapple. Cover and place in the refrigerator to reserve for the caramel topping.
• Place remaining pineapple slices and juice in the bowl of a food processor; blend until smooth. This should result in approximately 1 1/4 cups pureed pineapple.
• Whisk flour, baking powder, baking soda, and salt together in a small bowl until combined.
• Cream sugar and butter in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla. Add 1/2 of the dry ingredients, and mix until just combined. Stir in 1/2 of the pineapple puree until just combined. Continue adding dry ingredients alternately with pineapple puree, mixing until just combined. Place large spoonfuls of cake batter over the flan layer as evenly as possible; don't worry if they mix, they will separate during baking. Cover the Bundt® pan tightly with lightly greased aluminum foil and place it into a large roasting pan.
• Place in the preheated oven and fill the roasting pan with enough water to come 1/3 of the way up the sides of the Bundt® pan, or at least 1 inch deep. Bake in the hot water bath until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
• Remove from the water bath, remove aluminum foil, and allow cake to cool in the pan for 1 hour. Carefully run a table knife around the edges to loosen. Invert carefully onto a serving plate or platter and allow to cool to room temperature, about 30 minutes. Loosely cover cake and place into the refrigerator for 4 hours to overnight.
• Shortly before you are ready to serve the cake, combine butter and brown sugar for caramel topping in a large skillet over medium-low heat. Cook, stirring often, until bubbling and sugar has melted, about 2 minutes. Pour in reserved 1/2 cup pineapple juice; cook and stir until mixture is bubbling and thoroughly combined, about 2 minutes. Add reserved pineapple slices and cook, stirring the sauce frequently, about 3 minutes. Flip pineapple slices over; cook and stir until sauce has thickened and turned a slightly deeper golden brown color, about 3 minutes more.
• Quickly and carefully place the pineapple slices on top of the cooled cake. Spoon caramel sauce over top of the pineapple slices and cake. Garnish with lime zest and cherries.

EASY KEY LIME PINEAPPLE PIE

Steps:

• 1. Blend Pineapple chunks until juicy with pulp.
• 2. Place Pineapple juice (with pulp), sweetened condensed milk,frozen limeade concentrate, and heavy whipping cream in to a bowl of an electric mixer. Make sure you have the whisk attachment connected.
• 3. Mix until contents are mixed and fluffy.
• 4. Pour filling into the graham cracker crust. Smooth out the top.
• 5. Refrigerate at LEAST 4 hours. I generally keep it in the refrigerator over night.
• 6. Hide it from the kids and enjoy!

PINEAPPLE-LIME PATE DE FRUIT

Steps:

• Grease an 8-inch square casserole dish with the vegetable oil and set aside. In a small bowl, combine the pectin with 1/4 cup of the sugar and set aside.
• Place the pineapple in a food processor and puree until very smooth. Transfer the pineapple puree to a 3-quart saucepan and add 1 3/4 cups of the sugar, the lime juice, and lime zest. Bring the contents of the pan to a boil over high heat, stirring with a spoon to dissolve the sugar. Once the fruit has come to a boil and the sugar is dissolved, reduce the heat to low and simmer for 2 minutes.
• Sprinkle the pectin mixture over the pineapple mixture and whisk to blend. Raise the heat to medium-high and return the pan to a boil. Cook the candy, whisking constantly, until the liquid has evaporated, the consistency is very thick and syrupy, and the volume is reduced to 1 1/2 cups, about 15 to 20 minutes. Remove from the heat and pour into the prepared casserole dish. Place the casserole dish on a wire cooling rack and allow to cool completely. Let stand at least 12 hours, and up to 24 hours, until candy has firmed up.
• Once the candy has firmed up, cut into 1-inch squares. Place the sanding sugar in a medium size bowl, and toss the candy cubes in the sugar to evenly coat. Serve immediately.

PINEAPPLE LIME PIE

Steps:

• In a bowl, combine milk, lime juice and pineapple. Stir in food coloring if desired. Spoon into crust. In a small bowl, beat cream until stiff peaks form; beat in sugar, 1 tablespoon at a time. Spoon over filling. Sprinkle with chocolate if desired. Chill for at least 8 hours.

PINEAPPLE WITH LIME & VANILLA SYRUP

Steps:

• Gently heat the caster sugar, vanilla paste, lime juice and 50ml water in a pan until the sugar dissolves.
• Arrange the pineapple over a plate or platter. Drizzle over the syrup and set aside until ready to serve so the syrup can soak into the pineapple. Eat with vanilla or coconut ice cream, if you like.