PINEAPPLE RUM FLAMBE
Steps:
- In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves. Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned. Add rum and flambe. Arrange on dessert plates.
PUERTO RICAN COCONUT MILK-RUM CHRISTMAS DRINK: COQUITO
Steps:
- Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.
SAUTéED PINEAPPLE WITH RUM SAUCE
Walnuts add a bitter, earthy element to this simple dessert-and a scoop of vanilla ice cream wouldn't hurt.
Categories Rum Fruit Dessert Sauté Pineapple Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 5
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.
SAUTéED PINEAPPLE WITH PECAN RUM SAUCE
My husband said it was to pretty to eat. But he gobbled it down and wanted more.
Provided by patricia taylor
Categories Other Desserts
Time 20m
Number Of Ingredients 7
Steps:
- 1. You can sauté the pineapple without the Wondra flour, although it won't brown as evenly or have a crisp crust.
- 2. Measure the flour into a pie plate. In a Pyrex measuring cup, combine 1/4 cup of the pineapple juice with the rum, sugar, and nuts; set aside.
- 3. Pat the pineapple dry. One at a time, lightly dredge the pineapple rings in the flour and put them on a wire rack. Heat the butter and oil over medium heat in a 12 inch skillet. When the butter begins to darken slightly, increase the heat to medium high and add the pineapple rings to the skillet. Sauté until golden brown on one side 2 to 3 minutes; turn the pineapple over and sauté until golden brown on the other side, 2 to 3 minutes. Transfer the pineapple to four dessert plates. Carefully add the rum mixture to the empty skillet; simmer and reduce until syrupy, 1 to 2 minutes. Remove from the heat and stir in the cream. Spoon a portion of the sauce over each plate and serve immediately with the ice cream.
EASY SAUTEED PINEAPPLE
This is so quick, easy, and delicious. It is good alone, or over vanilla ice cream, or over poundcake.
Provided by Recipe Reader
Categories Dessert
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- In a saute pan, combine butter and sugar over medium heat.
- Add pineapple and cook for 5 minutes.
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