CARIBBEAN FRUIT DESSERT
This is a lovely dessert that has lots of beautiful flavor. It is best eaten right after being prepared.
Provided by love4culinary
Categories Dessert
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- First be sure to have all of your fruit prepared.
- Melt your butter in a large heavy-based frying pan.
- Once it is melted, add the pineapple and cook for 3 minutes until it starts to brown; turn occasionally.
- Add your mango, papaya, and bananas to the frying pan and cook for just one minute, making sure you turn occasionally.
- Next stir in your maple syrup, cinnamon, and rum and cook for 2 more minutes until the sauce thickens and fruit is nice and tender.
- Serve immediately with yogurt.
Nutrition Facts : Calories 291, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 7.1, Carbohydrate 53.9, Fiber 6, Sugar 37.4, Protein 2.2
JAMAICAN BLACK CAKE
Steps:
- Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Stir in the orange juice. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days.
- Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper.
- In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.
- Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes.
- Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.
JAMAICA CAKE
This cake is made right in the pan. No extra dishes to mess up and very good. A favorite at reunions, parties, etc.
Provided by Connie Galloway
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9 inch pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until cake tests done.
Nutrition Facts : Calories 552.4 calories, Carbohydrate 60.9 g, Cholesterol 39.9 mg, Fat 33.4 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 272.1 mg, Sugar 37 g
SHARON'S JAMAICAN FRUIT CAKE
A dark, rich fruit cake for wine and fruit lovers! This is a recipe I use at Christmas and for Birthdays. I prefer to use Jamaican Red Label Wine and White Rum. But you may use your Favorites....ENJOY!
Provided by Sharon
Categories World Cuisine Recipes Latin American Caribbean
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
- Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 862 calories, Carbohydrate 124.2 g, Cholesterol 220.8 mg, Fat 35.1 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 20.7 g, Sodium 418.4 mg, Sugar 49.2 g
THE CARIBBEAN MANGO FOOL
From my DD's Children's World Cookbook & Posted for ZWT-5. A very healthy, slushy fruit drink that can also be served as a dessert. Although coconut in fresh, dried or liquid form, is an important ingredient in Caribbean Cooking, this recipe does not depend on it if there is an allergy or personal preference not to use it. Enjoy!
Provided by Tinkerbell
Categories Smoothies
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Put mango pieces in blender & liquidize (or mash well in a bowl with a fork).
- Stir the lime or lemon juice into the mango puree, mixing well.
- In another bowl, whisk the cream until it starts to thicken, but not enough to form peaks. Set aside.
- Stir in the yogurt & coconut milk (if using) into the mango mixture.
- Gently fold the cream into the mango mixture.
- Pour the fool into bowls or glasses and put them into the refrigerator to chill until serving time.
- Decorate with slices of mango before serving.
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- Tembleque de Coco: Coconut Pudding. Just four simple ingredients are needed to make this silky smooth and creamy coconut pudding. Especially popular in Puerto Rico, tembleque mean "wiggly or shaky" in Spanish.
- Caribbean Bacardi Rum-Soaked Cake. Rum is made from sugar cane, a crop with a long and complicated history in the Caribbean. The best rum is still made there, and this Bundt cake celebrates Caribbean rum in all its glory with dark rum in the batter and the glaze.
- Easy Mango Puff Pastry Turnovers - Pastelillos de Mangos. Guava pastries are a popular treat throughout the Caribbean, and it's easy to swap out the guava for another tropical fruit like mango.
- Arroz Con Dulce: Puerto Rican Rice Pudding. Arroz con dulce is a creamy, spiced coconut rice pudding studded with sweet raisins and coconut flakes. It's a great option for vegan diets since coconut milk stands in for dairy milk and the recipe is egg-free.
- Red Grout Dessert from the US Virgin Islands. Red grout, a guava tapioca pudding, is a melding of food cultures—Danish and Caribbean. It's often eaten on Transfer Day, the holiday commemorating the Virgin Islands changing hands from the Danish to the U.S. in 1917.
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- Easy Bananas Flambé. Similar to bananas Foster, bananas flambé is a popular dessert on French Caribbean islands. The bananas are brown in butter and sugar and flambéed with rum for an impressive display.
- Caribbean Bread Pudding (Pudín de Pan) Known as pudín de pan in Spanish-speaking islands, bread pudding is a great way to use up stale bread and turn it into a delicious dessert.
- Meringue Candy Kisses (Besitos de Meringue) Delicately flavored with citrus zest and vanilla, meringue candy kisses are perfectly crisp, sweet, and melt in your mouth.
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