RUM-ROASTED PINEAPPLE AND SUGARED PECANS WITH VANILLA BEAN ICE CREAM
Steps:
- For the pineapple: Preheat the oven to 425 degrees F.
- Begin by peeling the pineapple and cutting it into 1/2-inch-thick planks approximately 2 by 2 inches wide; discard the core. Arrange in a single layer in a roasting pan. Whisk together 1/2 cup water, the rum, sugar, vanilla and salt, and then pour over the pineapple. Sprinkle the top with a little extra sugar, if desired, then roast until caramelized, 17 to 18 minutes. When done, remove the pineapple from the pan and allow to cool slightly before dicing.
- For the pecans: Arrange the pecans in a baking sheet and toast until slightly darkened and fragrant, 7 to 8 minutes. Remove from the oven and allow to cool slightly before adding the butter to the baking sheet. Immediately toss the baking sheet to coat the pecans as the butter melts. Sprinkle evenly with the sugar and salt and toss once more. Set aside on a plate to cool.
- To assemble, place 2 to 3 scoops of vanilla bean ice cream in a bowl. Top with 2 to 3 spoonfuls of rum-roasted pineapple and garnish with sugared pecans.
ROAST WHOLE PINEAPPLE WITH BLACK PEPPER & RUM
Roasting a pineapple whole gives you the best of both worlds - the outside is hot and sticky, but the middle is juicy and sweet, making the perfect summer treat
Provided by Tom Kerridge
Categories Dessert, Treat
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the sugar, chilli and 1 tsp cracked pepper in a large roasting tin. Roll the pineapple in the sugar, leave it laying in the excess and dot the top with the pieces of butter. Don't worry if they fall into the tin - they will all be used when basting.
- Roast the pineapple for 30 mins, basting every 10 mins with the buttery juices, until sticky and golden. Remove the dish from the oven and leave to cool slightly.
- While the pineapple is cooling, make the rum cream by whipping the coconut cream to soft peaks, then fold in the rum. Just before serving, baste the pineapple again, then bring to the table whole in the roasting tin, sprinkled with some extra chilli flakes. Carve into wedges or slices, and serve with any extra sauce from the tin and a large dollop of the cream.
Nutrition Facts : Calories 340 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
ROASTED PINEAPPLE WITH RUM SAUCE
Light the oven, get out the brown sugar, and you are in for a special (roasted) pineapple treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees, with rack in upper third. Using a chef's knife, slice off top and bottom ends of pineapple. Following the fruit's natural shape and working from top to bottom, slice off skin in strips; cut away any "eyes." Quarter lengthwise; remove tough core. Cut each quarter into 4 pieces lengthwise.
- Place butter in an 8-inch square (2-quart) baking dish, and melt in oven, 6 minutes.
- Arrange pineapple in the dish. In a small bowl, stir together brown sugar, honey, pie spice, and rum.
- Spoon sugar mixture over pineapple. Bake until tender and bubbly, about 1 hour. Serve warm or at room temperature with sorbet, if desired.
PINEAPPLE WITH LIME & VANILLA SYRUP
Fresh pineapple, a squeeze of lime and easy-to-use vanilla paste make this quick pud burst with flavour
Provided by Good Food team
Categories Dessert
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 119 calories, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Sodium 0.01 milligram of sodium
ROASTED PINEAPPLE WITH LIME AND BROWN SUGAR
Steps:
- Position the oven racks so that they are evenly spaced, with one rack in the center. Preheat the oven to convection roast at 425°F. Cover a rimless baking sheet with foil and coat with non-stick spray.
- Slice the top and bottom off the pineapple, cut off the prickly brown skin, and cut out the core. Cut the flesh crosswise into six 1-inch slices.
- Place the pineapple on the baking sheet, brush with the melted butter, and sprinkle with the salt and brown sugar. Roast for 10 minutes; turn over and roast for 3 to 5 more minutes, until the pineapple is lightly browned on both sides. Place on individual serving dishes and squeeze lime juice over each slice. Top with a scoop of vanilla ice cream and serve immediately.
ROAST PINEAPPLE WITH LIME-RUM SYRUP OVER COCONUT ICE CREAM
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees. Cut off and discard exterior of pineapple, as well as any remaining brown spots. Core fruit; discard core. Cut fruit into one-inch cubes. Place pineapple in a large mixing bowl.
- 2. Make Sichuan pepper syrup: Bring Sichuan pepper, ½ cup sugar, ½ cup water, lime juice and half of lime zest to a simmer in a small saucepan over medium heat, stirring to help sugar dissolve. Cook mixture until reduced a tiny bit, 1-2 minutes. Let mixture steep, off heat, 5-10 minutes.
- 3. Pour Sichuan pepper syrup over pineapple chunks, tossing gently to coat. Spread pineapple out in one layer on a parchment-paper-lined rimmed baking sheet. Pour any syrup remaining in bowl over pineapple. Roast pineapple in oven, shaking pan occasionally, 20 minutes. Transfer pineapple and any accumulated juices back to bowl. Set aside.
- 4. Meanwhile, make lime-rum syrup: Bring ½ cup cold water, remaining granulated sugar, Demerara sugar, remaining lime zest and vanilla seeds, to a boil in a small saucepan over low heat. Cook until sugar dissolves, 5 minutes. Remove from heat and set aside to cool to room temperature. Once cooled, stir in rum.
- 5. To serve, place a scoop or two of coconut ice cream or sorbet in a bowl, then top with roasted pineapple and a drizzle of boozy syrup.
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- Preheat the oven to 400°F (200°C). Top and tail the pineapple and cut off the rind until you reach the yellow flesh.
- In an oven-safe pan or skillet, add in the pineapple, butter, brown sugar, rum, and coconut milk.
- Bake for about 45 minutes - 1 hour carefully turning the pineapple every 15 minutes and basting it with the rum sauce.
- Once the pineapple is tender and coated in the thick, coconut rum sauce remove from the oven and allow to cool slightly.
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- For best flavor, pour the crushed pineapple with its juice into a saucepan, and simmer for about 20 minutes, until most of the liquid has evaporated.
- If you want to skip this step, simply drain the pineapple, pressing to remove as much juice as possible, and discard the juice.
- Refrigerate the pineapple while you prepare the rest of the gelato base., In a saucepan, whisk together 1 cup (8 ounces) of the coconut milk; the sugar, and the nonfat dry milk.
- Set the remaining coconut milk aside; you'll add it later., Cook over medium heat, stirring frequently, until the mixture begins to simmer.
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