Sauteed Pineapple With Honey And Macadamia Nuts Recipes

EASY SAUTEED PINEAPPLE

Steps:

• In a saute pan, combine butter and sugar over medium heat.
• Add pineapple and cook for 5 minutes.

PINEAPPLE & MACADAMIA NUT CAKE

Steps:

• Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.

SAUTéED PINEAPPLE WITH RUM SAUCE

Steps:

• Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
• Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
• Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter per batch and transferring to platter.
• While last batch of pineapple cooks, heat sugar, rum, and remaining 2 tablespoons butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.
• Serve pineapple with sauce spooned on top and sprinkled with walnuts.

SAUTEED PINEAPPLE WITH HONEY AND MACADAMIA NUTS

Steps:

• Drain the pineapple cubes in a strainer.
• Lay the pineapple cubes on a paper towel and pat dry.
• Put the butter in a medium sauté pan over medium heat.
• Make brown butter by heating the butter until melted and just starting to brown around the edges.
• Add the pineapple, and toss to coat with the butter.
• Add honey and toss to coat the pineapple with honey.
• Cook until the pineapple is golden, about 5 to 7 minutes.
• Take off the heat, and stir in 1 tablespoon Amaretto, and then add the almonds.
• In a small bowl, mix together the remaining Amaretto, mascarpone cheese and almond meal(crushed almonds).
• Place the pineapple mixture in a pretty parfait glass and serve it with a dollop of the cream.
• Serve at once.

SAUTEED PINEAPPLE WITH HONEY AND PINE NUTS

Steps:

• Drain the pineapple cubes in a strainer. Lay the pineapple cubes on a paper towel and pat dry. Put the butter in a medium saute pan over medium heat. Make brown butter by heating the butter until melted and just starting to brown around the edges. Add the pineapple and toss to coat in the butter. Add the honey and toss to coat the pineapple with the honey. Cook until the pineapple is golden, about 5 to 7 minutes. Turn off the heat and stir in the pine nuts.
• In a small bowl mix together the rum and the mascarpone. Place the pineapple mixture in a serving dish and top it with a dollop of the cheese mixture. Serve immediately.

SAUTEED PINEAPPLE WITH HONEY AND PINE NUTS

Steps:

• Drain the pineapple cubes in a strainer.
• Lay the pineapple cubes on a paper towel and pat dry.
• Put the butter in a medium saute pan over medium heat.
• Make brown butter by heating the butter until melted and just starting to brown around the edges.
• Add the pineapple and toss to coat in the butter.
• Add the honey and toss to coat the pineapple with the honey.
• Cook until the pineapple is golden, about 5 to 7 minutes.
• Turn off the heat and stir in the pine nuts.
• In a small bowl mix together the rum and the mascarpone.
• Place the pineapple mixture in a serving dish (I use a stemless red wine glass) and top it with a dollop of the cheese mixture.
• Serve immediately.

ROASTED PINEAPPLE WITH WHITE CHOCOLATE CARAMELIZED MACADAMIA NUTS

Steps:

• Chocolate Ring:
• Begin by melting the milk and white chocolate. Cut 4 sterilized, food-safe flexible plastic strips 1 1/2 inches wide and 5 inches long. Spread a thin layer of milk chocolate on the plastic strips. Using the tine of a fork, scrape the length of the strip through the chocolate to create lines. Spread a layer of white chocolate immediately, directly over and then fold to form a ring. Seal edge with a plastic strip. Set aside to harden.
• Preheat the oven to 360 degrees F.
• Mix the sponge by whisking the eggs and sugar on high speed for 15 minutes, until pale yellow and thick. Take out of the mixer and fold in by hand the sifted flour, chopped macadamia nuts, and melted butter. Spread thinly on a buttered, floured and parchment lined baking tray and bake for 15 minutes.
• Lower the oven to 340 degrees F.
• To roast pineapple, begin by cutting the pineapple into grape size pieces and then toss in sugar and spices. Bake for 2 hours. Let cool.
• To caramelize the macadamia nuts, first warm the nuts in the oven for 5 minutes. While nuts are warming, place the sugar in a small saucepan and cook over medium heat until the sugar melts and turns an amber color, about 10 minutes. Carefully add the nuts to the sugar mixture and stir to coat the nuts. Carefully remove from the pan and cool on a marble table or baking tray.
• To make mousse, boil the milk, remove from the heat and add the gelatin while mixing in the white chocolate. Cool down slightly before folding in the whipped cream.
• To make the jelly, melt the gelatin with the mango puree and strain into a container for future use.
• To plate, place a circle of sponge in the base of the chocolate ring, sprinkle with chopped caramelized macadamias. Pipe 1/3 of the cup with mousse; place a spoonful of pineapple mix, top with mousse and a layer of mango jelly. Place in the refrigerator for 1 to 2 hours. Once chilled, remove the plastic strip, top with caramelized macadamia nuts and macadamia sponge.
• Serve immediately.