Baked Alaskan Pineapple Food

BAKED ALASKAN PINEAPPLE

Steps:

• Preheat a broiler. Begin by cutting the pineapple in 1/2 lengthwise, 1/2 of the pineapple should be cut into cubes and the other 1/2 cored out. Using the cored out pineapple 1/2 like a basket, place the cubed papaya and mango inside. Add the juice of a lemon and the nutmeg. In a mixing bowl, add the egg whites and the sugars. Mix well until it reaches stiff peaks. Place this over the pineapple basket, covering the fruit completely. Place in the broiler for 1 to 2 minutes to brown the top of the meringue. Remove quickly to stop the cooking process.

BAKED HAWAII

Steps:

• For the pineapple: Melt the butter in a large nonstick skillet over medium-high heat and add the pineapple and its juices. Cook, stirring occasionally, until all of the liquid has evaporated and the pineapple has caramelized, 10 to 12 minutes. Transfer to a medium bowl and stir in the condensed milk and salt; cover and freeze 30 minutes.
• Beat the cream and vanilla bean paste with a stand mixer on high speed until stiff peaks form, 3 to 4 minutes. Stir the chilled pineapple mixture to loosen it up, then fold in the whipped cream.
• Cut out a 4 1/2-inch round of pound cake using a 1-quart plastic deli/soup container as a cutter; this will be the base of the Hawaii. (If the pound cake is small, you can form the base out of multiple pieces.) Wrap the cake round in plastic and set aside until ready to use.
• Line the quart container with plastic wrap so that 4 inches hang over the sides. Add 2 cups of the pineapple ice cream, smooth the top, cover and freeze until solid, about 3 hours. Freeze the remaining pineapple ice cream for another use.
• Top the pineapple ice cream with the pistachio gelato, pushing it down to fill in all the gaps. Unwrap the pound cake round and press it into the top of the ice cream to make it adhere. Cover the top using the overhanging plastic wrap and freeze until solid, 2 to 3 hours.
• For the honey meringue: Boil the honey, sugar and 1/3 cup water without stirring in a medium saucepan until a candy thermometer registers 240 degrees F.
• Meanwhile, whip the egg whites, cream of tartar and salt in a stand mixer fitted with the whisk attachment on high speed until soft peaks form, 3 to 4 minutes. With the mixer running, carefully pour the hot syrup into the whites in a thin, steady stream. (The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.) Continue to whip until very thick and glossy, 4 to 5 minutes. Transfer to a large piping bag fitted with a large closed-star tip; set aside until ready to use.
• Use a 2 1/2- and a 1-inch round cutter to cut 2 rounds of pound cake. Pipe a tablespoon of the meringue in the center of a cake stand, then invert the frozen container of ice cream onto the center of the cake stand to unmold it, pressing the pound cake base into the meringue to glue it in place. Pipe a teaspoon of the meringue on the top of the ice cream core and press the 2 1/2-inch cake round on top. Pipe another teaspoon of meringue on the top of that cake round and press the 1-inch cake round on top. Working quickly, pipe a wide band of meringue around the circumference of the ice cream core about 2 inches from the bottom. Pipe another band just above so that the two bands touch. Repeat, making two additional bands forming a thick meringue "belt" in the center of the core. Use a small offset spatula to sculpt and smooth the belt into a pineapple shape, with the widest part in the center and tapering at the top and bottom; use more meringue if necessary. Pipe meringue over the two cake rounds on top and sculpt and smooth to completely cover and form the tapered top of the pineapple. Freeze for 2 hours. Store the remaining meringue in its piping bag at room temperature.
• For the fronds: Place the attached PDF of pineapple fronds on a rimmed baking sheet and place a piece of parchment on top. Melt the candy melts with 1 tablespoon of the coconut oil, stirring occasionally, in a heatproof bowl set inside a pot of simmering water. Turn off the heat and transfer 2 tablespoons of the melted candy to a small piping bag fitted with a small round tip. Trace the outside border of the pineapple fronds with the melted candy and freeze to set, about 5 minutes.
• Meanwhile, stir the remaining tablespoon coconut oil into the remaining melted candy in the bowl. Flood the pineapple top by spooning the liquid candy melt into the outlines of the frond. Freeze to harden, about 15 minutes.
• Pipe concentric bands of meringue stars to cover the surface of the pineapple. Freeze 30 minutes. Use a kitchen torch to toast the meringue, then freeze at least 10 minutes. Keep frozen until ready to serve.
• Right before serving, use a chef's knife to cut a 2-inch slit in the top of the pineapple. Insert the candy fronds into the slit and serve.

BAKED PINEAPPLE

Steps:

• Preheat the oven to 350 degrees. Cut off the very top of the pineapple and place it in a roasting pan. Roast the whole pineapple for about 1 hour, then remove from the oven and, as soon as it is cool enough to handle, cut it first into 8 thick rounds, crosswise. Cut these slices in half and arrange on a platter. Squeeze the lime juice over the pineapple, dust with cayenne pepper, and sprinkle with a little chopped parsley. (Pineapple will dry out if it is not roasted whole. Diners should pick up the half rounds of pineapple with their hands and nibble the tender flesh from the inside of the rind.)

CARAMELIZED-PINEAPPLE BAKED ALASKAS RECIPE

Steps:

• Preheat the broiler and position the rack nearest the heat. Peel the cardboard carton off the ice cream and cut the ice cream into 4 round slices. Pack the slices into four 6-ounce ramekins, transfer to a baking sheet, and place in the freezer.
• In a large nonstick skillet, melt the butter. Add the diced pineapple and cook over high heat, stirring occasionally, until lightly browned.
• Add 2 tablespoons of the dulce de leche and cook, stirring, until the pineapple is lightly caramelized. Add the remaining 1 tablespoon of dulce de leche and transfer the pineapple to a plate. Place the plate in the freezer to cool the pineapple.
• Put the egg white in a clean mixing bowl set over a saucepan of boiling water and, using an electric mixer with clean beaters, beat the egg white and salt at high speed until firm peaks form.
• Gradually add the sugar, 1 tablespoon at a time, and beat until the meringue is stiff and glossy.
• Spoon the cooled pineapple over the ice cream along with any juices. Dollop the meringue over the pineapple and broil just until lightly toasted. Serve right away.

BAKED PINEAPPLE

Steps:

• Preheat oven to 325°F. Pierce pineapple all over with cloves. Place sugar and 1/4 teaspoon pepper in a 2-quart baking dish; roll pineapple in sugar to coat. Scatter butter in pan.
• Bake, brushing pineapple with sugar-butter mixture occasionally, until very tender, 1 to 1 1/4 hours. Transfer pineapple to a cutting board; remove cloves.
• Place sugar mixture from dish in a saucepan with cream. Simmer until thickened slightly, 6 to 8 minutes. Quarter pineapple lengthwise; serve with vanilla ice cream, pan sauce, and sprinkles of flaky salt and more pepper.

BAKED PINEAPPLE

Steps:

• Preheat the oven to 350 degrees. Cut off the very top of the pineapple and discard. Place pineapple in a roasting pan. Roast the whole pineapple for about 1 hour, then remove from the oven and, as soon as it is cool enough to handle, cut it first into 8 thick rounds, crosswise. Cut these slices in half and arrange on a platter. Squeeze the lime juice over the pineapple, dust with cayenne pepper, and sprinkle with a little chopped parsley. (Pineapple will dry out if it is not roasted whole. Diners should pick up the half rounds of pineapple with their hands and nibble the tender flesh from the inside of the rind.)

BAKED ALASKA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
• Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
• Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.

BAKED HAWAIIAN ISLANDS

Steps:

• For cake:
• Preheat oven to 350°F. Line a 13x9x2" metal baking pan with parchment paper and grease with butter. Whisk flour, baking powder, and salt in a medium bowl to blend. Whisk egg yolks, 1/2 cup sugar, oil, and 1/2 cup water in a large bowl. Beat in flour mixture. Stir in coconut. Using an electric mixer fitted with clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Fold into batter just to blend. Pour into prepared pan and bake until puffed, lightly golden, and a tester inserted into center of cake comes out clean, about 30 minutes. Let cool in pan on rack (cake may fall slightly).
• For sorbet:
• Set a strainer over a large bowl; set aside. Combine pineapple, sugar, and 3 cups water in a saucepan and bring to a boil, stirring to dissolve sugar. Purée in a blender until smooth. Pour through strainer; press on solids to extract as much liquid as possible; discard solids. Stir in rum and lime juice. Process in an ice cream maker according to manufacturer's instructions.
• For macadamia Nuts (if using):
• Preheat oven to 325°F. Combine sugar, salt, and 3/4 cup water in a small saucepan and bring to a boil. Reduce heat to medium and stir in nuts. Cook for 5 minutes, stirring occasionally. Strain, then transfer nuts to a parchment paper-lined baking sheet. Cook until golden and roasted, 10-12 minutes. Let cool.
• For meringue:
• In a stand mixer fitted with a whisk attachment, beat egg whites with cream of tartar on low speed until foamy. With machine running on medium speed, gradually add sugar, 1 tablespoon at a time. Add rum and xanthan gum (if using); continue beating until firm peaks form.
• For assembly:
• Invert cake onto a work surface; peel off parchment. Using a ramekin as a guide, cut cake into 6 rounds, so that each will fit into an 8-ounce ramekin.
• Working with 1 ramekin at a time, spoon 3/4 cup sorbet into ramekin; smooth top and place 1 cake round over, pressing to adhere; immediately transfer to freezer. Repeat with remaining ramekins. Freeze for 4 hours.
• Run a thin knife around 1 ramekin. Invert onto a work surface. Spread 1 scant cup meringue over top and sides of cake with an offset spatula. Transfer to a rimmed baking sheet and freeze for 30 minutes. Repeat with remaining cakes and meringues; add each to rimmed baking sheet in freezer. DO AHEAD: Assembled cakes can be made 3 days ahead. Cover and keep frozen.
• Preheat oven to 450°F. Transfer cakes on sheet pan to oven. Bake until meringue is toasted, 1-2 minutes. Using a large spatula, transfer cakes to plates. Spoon passion fruit juice and pulp around plate. Sprinkle lime zest over meringue. Garnish with macadamia nuts, if using.

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

CARAMELIZED PINEAPPLE BAKED ALASKA RECIPE - (4.3/5)

Steps:

• Preheat the broiler and position the rack nearest the heat. Peel the cardboard carton off the ice cream and cut the ice cream into 4 round slices. Pack the slices into four 6-ounce ramekins, transfer to a baking sheet and place in the freezer. In a large nonstick skillet, melt the butter. Add the diced pineapple and cook over high heat, stirring occasionally, until lightly browned, about 2 minutes. Add 2 tablespoons of the dulce de leche and cook, stirring, until the pineapple is lightly caramelized, about 3 minutes. Add the remaining 1 tablespoon of dulce de leche and transfer the pineapple to a plate. Place the plate in the freezer to cool the pineapple. Put the egg white in a clean mixing bowl set over a saucepan of boiling water and, using an electric mixer with clean beaters, beat the egg white and salt at high speed until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, and beat until the meringue is stiff and glossy. Spoon the cooled pineapple over the ice cream along with any juices. Dollop the meringue over the pineapple and broil just until lightly toasted, about 45 seconds. Serve right away.