Caramelized Pineapple Food

CARAMELIZED PINEAPPLE-COCONUT PIE

Steps:

• Preheat oven to 400ºF. Prepare and bake pie crust in 9-inch pie plate as directed on package for unfilled one-crust pie. Meanwhile, melt butter in medium skillet on medium-high heat. Stir in brown sugar until well blended. Add pineapple; stir to evenly coat. Cook 5 min. or until pineapple is caramelized and liquid is absorbed. Remove from heat; set aside.
• Beat cream cheese and granulated sugar in medium bowl until well blended. Add eggs and extract; beat until well blended. Stir in coconut. Pour cream cheese mixture into crust. Top with caramelized pineapple. Reduce oven temperature to 350ºF.
• Bake 25 min. or until wooden toothpick inserted in center comes out clean. Cool 10 min. Serve warm or completely cooled topped with the whipped topping. Store any leftover pie in refrigerator.

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.

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 :).

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 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.

CUSTARD CAKE WITH CARAMELIZED PINEAPPLE

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, sift dry ingredients well. Add remaining ingredients except melted butter. Mix until batter is well combined using a whisk. Fold in melted butter and pour into a 9 by 13-inch baking pan. Bake in preheated oven for 45 minutes or until golden brown. Cut into 3-inch squares and serve with Caramelized Pineapple.
• In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened.

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.

GRILLED CARAMELIZED BROWN SUGAR PINEAPPLE RECIPE

Steps:

• Thread pineapple onto skewers (if using wooden skewers, soak in water for at least 30 minutes before threading pineapple on). Mix together brown sugar, butter, cinnamon, vanilla, and honey. Place skewered pineapple on a large plate or pan. Using a spoon or a brush, thoroughly glaze each piece of pineapple with the brown sugar mixture.
• Place skewers on a grill, preheated to a medium-high temperature. Cook for 5-10 minutes on each side, or just until the sugar-glaze starts to caramelize.
• Serve warm.

CARAMELIZED PINEAPPLE WITH RUM

Steps:

• Preheat broiler and line a shallow baking pan with foil.
• Trim pineapple leaves to about 2 inches. Quarter pineapple lengthwise, reserving 2 quarters for another use. Cut and discard cores from remaining quarters. With a sharp knife cut fruit from rinds, keeping rinds intact and reserving them. Cut pineapple crosswise into 1/4-inch-thick slices.
• In a small saucepan cook butter, 2 tablespoons brown sugar, and rum over moderate heat, stirring, 1 minute. Add pineapple, stirring to coat, and cook mixture 1 minute.
• Put reserved rinds in baking pan and with a fork and spoon return pineapple pieces to rinds, arranging in original shape. Spoon remaining butter mixture over pineapple and sprinkle tops with remaining tablespoon brown sugar. Broil pineapple about 3 inches from heat until slightly charred and heated through, about 8 minutes.
• Serve caramelized pineapple with ice cream.

RUM CARAMEL-ROASTED PINEAPPLE

Steps:

• Cut the pineapple into quarters lengthways, and cut out the core from each piece.
• Put the sugar in a frying pan and heat gently, swirling the pan until it is dissolved. Turn up the heat and cook until the caramel is the colour of a rusty penny. Carefully add the butter and swirl until fully dissolved. Add the pineapple and cook for 10-15 minutes, turning, until softened and glazed.
• Put the pineapple onto serving plates and add the double cream and rum to the pan. Heat together and spoon over the pineapple. Serve with vanilla ice cream.

PINEAPPLE-GINGER CRUMB CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
• Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
• Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
• Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
• On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
• Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
• Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.

CARAMELIZED PINEAPPLE TOPPING

Steps:

• Divide the ingredients in half, and work in two batches. In a 10-inch skillet over medium-high heat, cook butter and sugar until melted and golden, 2 to 3 minutes. Add pineapple in a single layer with star anise. Saute, shaking pan occasionally, until the fruit is browned, 3 to 4 minutes. Turn; cook until other side is browned. Transfer to a gratin dish. Discard star anise before serving.

CARAMELIZED PINEAPPLE FOOL

Steps:

• Preheat the broiler. Place the pineapple slices on a foil-lined baking sheet and sprinkle with 1/4 cup of the sugar. Broil until the sugar is caramelized, about 10 to 15 minutes. Let cool and cut into small wedges.
• In a medium metal bowl, whisk together the egg yolks and 6 tablespoons of the sugar until thick and pale yellow. Whisk in the water. Place the bowl over a pan of hot but not simmering water. Whisk constantly until the mixture is very thick and warm, about 10 minutes. Set aside to cool.
• Whip the cream until soft peaks form. Add remaining 2 tablespoons of sugar and the vanilla extract and whip until firm. Stir a little of the egg mixture into the cream. Fold in remaining egg mixture.
• Spoon a little of the custard into 6 narrow wine glasses. Top with a layer of pineapple, turning the pieces near the edge of the glass so that the caramelized side shows. Continue the layers, ending with the filling. Refrigerate for 2 hours before serving.