Spiced Glazed Pineapple With Cinnamon Crema Recipes

SPICED GLAZED PINEAPPLE WITH CINNAMON FROMAGE FRAIS

Steps:

• Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the fromage frais.
• Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few secs, tossing the pineapple to glaze in the sauce.
• Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais

GLAZED PINEAPPLE WITH CINNAMON CREME FRAICHE

Steps:

• Mix the lime juice and half the lime zest with 1 tablespoon honey, 1/8 teaspoon cinnamon and nutmeg. Set this sauce aside.
• Stir the powdered sugar and 1/8 teaspoon cinnamon into the creme fraiche.
• Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 minutes, turning regularly until caramelized.
• Pour in the spiced lime sauce and bubble for a few seconds, tossing the pineapple to glaze in the sauce.
• Place 2 wedges of pineapple on each plate, sprinkle with the remaining lime zest and accompanied by a dollop of the cinnamon creme fraiche. Serve immediately.

SPICY GLAZED SWEET POTATOES AND PINEAPPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sweet potatoes in a saucepan with enough water to cover. Add 2 tablespoons cinnamon; bring to a boil; cook 7 to 10 minutes; drain.
• Mix together the 1/2 cup brown sugar and cayenne pepper in a small bowl. Lie the bacon slices in a baking dish. Sprinkle the brown sugar mix over the bacon.
• Cook the bacon in the oven until the bacon is crispy, about 10 minutes. Place the bacon on a plate lined with paper towels to drain, reserving the liquid from the dish. Change oven setting to Broil.
• Pour the reserved pineapple juice into a measuring cup. Fill the cup with water to measure 1 cup total. Pour the mixture into a skillet and place over medium heat. Stir in the sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon. Cook until the volume of the liquid has reduced to about half. Add the pineapple and drained sweet potatoes. Cook and stir until most of the liquid is absorbed. Transfer the mixture to a round 2-quart casserole dish. Crumble the drained bacon over top of the dish. Pour the reserved liquid from the bacon dish over top of the dish.
• Place the dish under the broiler until the sugar on top caramelizes, 2 to 3 minutes.

GLAZED PINEAPPLE WITH CINNAMON CREME FRAICHE

Steps:

• 1. Mix the lime juice and half the lime zest with 1 tablespoon honey, 1/8 teaspoon cinnamon and nutmeg. Set this sauce aside.
• 2. Stir the powdered sugar and 1/8 teaspoon cinnamon into the creme fraiche.
• 3. Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 minutes, turning regularly until caramelized.
• 4. Pour in the spiced lime sauce and bubble for a few seconds, tossing the pineapple to glaze in the sauce.
• 5. Place 2 wedges of pineapple on each plate, sprinkle with the remaining lime zest and accompanied by a dollop of the cinnamon creme fraiche. Serve immediately.

SPICED GLAZED PINEAPPLE WITH CINNAMON CREMA

Steps:

• Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set aside.
• Stir the powdered sugar and a pinch of cinnamon into the Natilla or sour cream. Set aside.
• Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning until caramelized.
• Pour in the spiced lime sauce and let bubble for a few moments, tossing the pineapple to glaze in the sauce.
• Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon crema.