Glazed Pineapple With Macadamia Nut Crunch Food

BROILED PINEAPPLE WITH MACADAMIA CRUNCH

Steps:

• Preheat the broiler to very hot.
• Cut off the top of the pineapple. Cut a slice off the bottom to stabilize the pineapple, then peel from top to bottom with a sharp knife. Cut out any "eyes" in the fruit. Cut into 1/2 -inch-thick slices. Using a small cookie or biscuit cutter, cut the core out of each slice. Divide the slices on ovenproof plates. Chill until ready to serve. In a small bowl, toss together the macadamia nuts, sugar, butter and salt. Spoon over the pineapple slices. Broil (not too close to the heat) until the topping is caramelized and bubbly, about 2 to 4 minutes. Serve hot.

PINEAPPLE MACADAMIA NUT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 9x9-inch pan.
• In a large bowl, mix flour, sugar, pudding mix, baking powder and salt.
• Make a well in the center and add shortening, eggs, pineapple, ½ cup of rum and vanilla.
• Beat until smooth.
• Stir in macadamia nuts.
• Bake at 350 degrees F for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean.
• While cake is still very warm, poke holes all over top of cake with toothpick.
• Slowly spoon glaze onto cake.
• Cake will be very moist.
• Let stand for at least 15 minutes to absorb glaze.
• Best served while still warm.
• Place water, butter, and ½ cup of sugar in small sauce pan.
• Boil 3 minutes.
• Remove from heat and add ¼ cup of rum.

GLAZED FRUIT - ZUCCHINI

Steps:

• Day 1:Pare, remove seeds and cube in 1/4" cubes to fill an ice cream pail.
• Cover with 1 cup of vinigar mixed with 1 cup of water.
• stir.
• soak overnight.
• ---stir.
• DAY 2 morning:Drain, rinse well,drain again.
• Squeese between tea towels.
• For every cup of Zucchini add 3/4 cup sugar.
• Mix well.
• Leave until it gets moist.
• Cook in a large flat pan (a roaster works well).
• Stir continuously and boil 15 minutes uncovered.
• THAT NIGHT: bring to a boil and cook uncovered for 10 minutes.
• DAY 3:Boil 10 minutes.
• divide into three portions.
• Sprinkle each portion with a package of unsweetened kool-aid in a variety of colours (red, green, yellow).
• cool separately.
• Let stand for several hours.
• Mix together and freeze in plastic containers.
• Prep time does not include standing time.
• Times and yield are appoximate.

GLAZED PINEAPPLES

Steps:

• Melt sugar and lemon juice add pineapple top with ginger, jalapeno and optional raisins simmer till tender flipping half way through. About 5-7 minutes.
• Serve hot or chilled.

GRILLED PINEAPPLE WITH CREAM

Steps:

• For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
• Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
• When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
• For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
• To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.

GLAZED PINEAPPLE WITH CINNAMON CREME FRAICHE

Steps:

• Mix the lime juice and half the lime zest with 1 tablespoon honey, 1/8 teaspoon cinnamon and nutmeg. Set this sauce aside.
• Stir the powdered sugar and 1/8 teaspoon cinnamon into the creme fraiche.
• Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 minutes, turning regularly until caramelized.
• Pour in the spiced lime sauce and bubble for a few seconds, tossing the pineapple to glaze in the sauce.
• Place 2 wedges of pineapple on each plate, sprinkle with the remaining lime zest and accompanied by a dollop of the cinnamon creme fraiche. Serve immediately.

GLAZED PINEAPPLE WITH MACADAMIA NUT CRUNCH

Steps:

• 1. Preheat the broiler.
• 2. Cut the pineapple into 8 slices, each about 1-inch thick.
• 3. For a decorative presentation you might want to cut notched grooves 1 inch apart on the top of each slice to suggest the grooves of a scallop shell.
• 4. In a small bowl, combine the nuts, brown sugar and salt.
• 5. Add the butter and stir until well blended.
• 6. Place the pineapple slices on a baking sheet lined with foil.
• 7. Sprinkle with a few tablespoons of the nut mixture or arrange in a graphic pattern over each pineapple slice.
• 8. Broil the pineapple slices about 6 inches from the heat until the filling starts to caramelize, about 1 1/2 minutes.
• 9. Serve hot.

HAM AND PINEAPPLE SALAD WITH JERKED MAYONNAISE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse under cool water, and drain again.
• Meanwhile, combine mayonnaise, lime juice, soy sauce, vegetable oil, brown sugar, parsley, vinegar, allspice, thyme, marjoram, ginger, garlic powder, salt, nutmeg, pepper, and cinnamon for jerk sauce in a saucepan over medium heat. Bring to a boil. Remove from the heat and set aside to cool.
• Combine cooled pasta and cooled jerk sauce with pineapple, ham, and onion. Place in the refrigerator until chilled and flavors have developed, about 1 hour.