Fresh Pineapple Surprise Food

FRESH PINEAPPLE SURPRISE

Steps:

• Pineapple is known to clog some models of juicers, alternate with carrots and apple. Sitr in fresh squeezed lemon juice.

FRESH PINEAPPLE SHERBET

Steps:

• Puree pineapple chunks in a blender until very smooth and transfer to a bowl. Stir in brown sugar and rum. Stir in cream. Pour sherbet into a metal dish and freeze for about 3 hours.

FRESH PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into 1/4-inch-thick wedges.
• Butter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using 1/2 stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.
• Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
• Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.

FRESH PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees. Stir together the melted butter, brown sugar and corn syrup and evenly coat the bottom and sides of a 10-inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, gently pressing them into the brown mixture. Arrange pineapple on top.
• In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix. In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth. Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked.
• Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes clean. Transfer to a rack to cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.

FRESH PINEAPPLE SURPRISE

Steps:

• For fruit: Split pineapples lengthwise with sharp knife, cutting through leaves. Cut around inside of each half with serrated grapefruit knife, leaving 1/2-inch shell. Carefully remove fruit in one piece. Set aside the two best shells with leaves attached. Remove and discard pineapple cores. Cut pineapple into strips 3/4 inch wide, then cut strips into 3/4-inch dice. Combine pineapple, apricots, kirsch and sugar in large bowl and toss well. Cover and refrigerate at least 24 hours. For meringue: Combine sugar and water in small saucepan and stir over medium-high heat until sugar is just dissolved. Bring to boil. As temperature of syrup approaches 200°F on candy thermometer, beat egg whites in large bowl of electric mixer at medium speed until stiff and glossy. When sugar syrup reaches soft ball stage (235°F on candy thermometer), add syrup to egg whites in slow steady stream with mixer running. Continue beating until whites are cool and very thick, about 5 minutes. Stir in vanilla. Transfer meringue to pastry bag fitted with medium star tip. (Meringue can be prepared up to 2 hours ahead and refrigerated, tightly sealed, in pastry bag.) Position rack in center of oven and preheat to 425°F. Drain fruit well and divide evenly between reserved pineapple shells, mounding compacdy. Pipe meringue completely over each shell, sealing to edges. Sprinkle pineapple leaves with water and cover leaves with foil. Arrange shells on baking sheet and bake until meringue is lightly browned, about 5 minutes. Line serving platter with lemon leaves. Arrange pineapples in center; discard foil.

FRESH PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Melt the butter. Brush a little bit of the butter on the inside of a 9 inch round cake pan, or a cast iron skillet.
• Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
• Stir together the flour, salt, white sugar, and baking powder.
• Separate the eggs. Beat the whites until stiff but not dry.
• Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
• Bake at 400 degrees F (205 degrees C) for 30 minutes, or until toothpick comes out clean. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

CHERRY PINEAPPLE SURPRISE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish. In the prepared baking dish, layer pie filling over crushed pineapple.
• Sprinkle cake mix over the top, smoothing evenly and covering the top. Pour the melted butter or margarine over the top, covering evenly. Top with the coconuts and nuts.
• Bake in the preheated oven for about 50 to 60 minutes or until brown on top and bubbly.
• ** Optional: -- omit coconut and add extra 1/2 cup of nuts -- Substitute pecans, peanuts or cashews for macadamia nuts.