Caramelized Pineapple Confit Food

CARAMELIZED PINEAPPLE SAUCE

Steps:

• Melt the butter and sugar in a medium skillet over medium heat. Stir until the sugar dissolves, about 3 minutes. Increase the heat to high. Add the pineapple and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. Remove the skillet from the heat and add the vanilla and salt. Divide the pineapple sauce among 4 sundae dishes. Top each dish with 1 scoop of ice cream and some chocolate sauce.

CARAMELIZED PINEAPPLE CONFIT

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Peel the pineapple. Split the vanilla beans lengthwise. Cut the split beans in half so you have 12 pieces. Stab the vanilla beans into the pineapple so that they are inserted. Place the pineapple lengthwise in a casserole dish. Pour the pineapple juice into the dish.
• 3. Bake for 30 to 40 minutes, basting every 10 minutes, as well as rotating the pineapple so each side is cooked evenly. Remove from the oven and leave at room temperature until ready to serve.
• 4. Before serving, remove the vanilla beans and discard. Cut the pineapple into chunks when ready to plate.
• 5. ALTERNATIVE (OPTIONAL): Add butter, dark brownsugar and dark rum to saucepan. Bring sauce to a slow boil and cook until caramelized. Spoon over pineapple before placing in oven. Or add cooked confit to caramel sauce ingredients, bring sauce to a slow boil and cook until caramelized. Serve over premium vanilla bean or french vanilla ice cream.
• 6. Carmelized Pineapple Confit. Done!

SIMPLE CARAMELIZED PINEAPPLE

Steps:

• Slice pineapple into eight rings and cut each ring into 8 pieces.
• Warm butter in a large skillet over medium high heat. When butter begins to foam, add the pineapple and brown sugar (this is when you'd add the bananas if using that option).
• Cook, stirring frequently and make sure you are turning the pineapple chunks over while stirring. This should take about 4-5 minutes - just until the pineapple is brown and all the sugar is dissolved.
• Remove from heat and place into a shallow serving bowls and let cool 2-3 minutes.
• Place a scoop of ice cream/frozen yogurt on each serving and top with other toppings if desired. Or you can serve with just a dollop of freshly whipped cream and a sprinkle of cinnamon.

CARAMELIZED PINEAPPLE

Steps:

• Melt the butter in a medium to large saute pan over medium heat.
• Place the pineapple slices (no more than 1/2 inch thick) over the melted butter in the pan. Sprinkle with the brown sugar.
• Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
• Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
• When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make EXTRA delicious! Pour some of the sauce over that as well. VERY hot, let cool a little before serving.
• Enjoy :).

CARAMELISED PINEAPPLE COMPOTES

Steps:

• Cut the skin off the pineapple, then cut it lengthways into quarters and remove the core from each piece. Chop the flesh roughly and purée in a food processor or blender until creamy. Pour the purée into a large sieve set over a bowl, and leave to drain in the fridge overnight. Do not stir.
• Next day, pour the juice from the bowl into a freezerproof container. Freeze until solid (at least 4 hours).
• Now caramelise the flesh. At this stage, in the restaurant, we rub the flesh through a sieve with the back of a ladle to make it very creamy. It's not vital, but it makes this dessert extra-special. Tip the sugar into a medium-sized frying pan and stir in 2 tbsp cold water. Stand for 5 minutes before heating slowly over a gentle heat, shaking the pan until the sugar dissolves into a clear syrup. When all the crystals have dissolved, raise the heat and cook to a medium golden colour. Tip in the pineapple flesh and cook for 5 minutes, stirring, until flavoured and slightly reduced. Remove and cool, then keep in a covered container in the fridge until ready to serve (The purée will keep for up to 2 days.)
• When the pineapple juice has frozen, scrape it into icy shavings using a large metal spoon. Place in another container and keep frozen until ready to serve.
• To serve, divide the purée between 8 shot or small wine glasses and top with yogurt. (They can be chilled for up to 4 hours at this point.) Remove the shavings from the freezer and spoon over the yogurt. Top each glass with a Frosted coriander sprig and serve with Coconut tuiles.

CARAMELIZED ONION CONFIT

Steps:

• Combine the olive oil and butter in a large heavy-bottomed saucepan over medium heat.
• When the butter foams, add half of the sliced onions and 2 of the bay leaves.
• Sprinkle with half of the sugar and half of the salt.
• Add remaining onions, bay leaves, sugar and salt.
• Cover, reduce heat to low, and cook for 20 minutes.
• Uncover, stir, and increase heat to medium.
• Cook for 15 minutes, stirring occasionally.
• Increase heat to high and cook, stirring constantly, until the onions are a deep golden brown, about 10 minutes.
• Add the wine and stir, scraping bottom of pan to dislodge any browned bits.
• Cook for 4 or 5 minutes longer.
• Serve hot or at room temperature.

CARAMELIZED PINEAPPLE

Steps:

• Core and peel pineapple. Slice it lengthwise into eighths.
• Heat butter in a large nonstick skillet over high heat. Coat pineapple wedges with sugar; place in hot pan. Cook, turning once and shaking pan often, until golden brown, 8 to 10 minutes. Remove pineapple.
• Stir 3 tablespoons water into pan, and heat briefly; drizzle over pineapple. Serve with frozen yogurt, if desired.