Pineapple Passion Food

PINEAPPLE PASSION BUNDT

Steps:

• Heat oven to 180C/160C fan/gas 4. Top and tail the pineapple, then use a serrated knife to cut away the skin. Cut the flesh into eight wedges and remove the central core from each wedge. Slice the pineapple into small pieces about the thickness of a £1 coin, then roast on a baking tray for 20 mins until drier and golden. Leave to cool.
• Rub 1 tbsp of the butter around the inside of a 25cm bundt tin. Sprinkle in 1 tbsp flour, then turn the pan on its side and roll it, tapping gently, to move the flour around and coat the butter. Tap out any excess.
• Mix the milk with the passion fruit and set aside for a few mins - the acidity of the juice will sour the milk a little. With electric beaters, beat together the rest of the butter and the sugar in a bowl until light and fluffy. Add the flour, milk and passion fruit mixture, eggs, vanilla and ¼ tsp salt. Beat briefly until creamy and smooth, then fold in the pineapple pieces. Spoon the mix into the tin and level the top.
• Bake the bundt for 50-55 mins until risen, golden and a skewer inserted into the deepest part of the cake comes out clean. Sit the tin on a cooling rack until the cake is barely warm.
• Sift the icing sugar into a large bowl, then make a well in the middle and slowly mix in the passion fruit and milk to make a smooth, flowing glaze. Turn the cake onto a plate, brush with the glaze and leave to cool and set.

PINEAPPLE-PASSION FRUIT MARGARITA

Steps:

• Combine 1 1/2 ounces each reposado tequila and pineapple juice, 1 ounce thawed frozen passion fruit puree, 1/2 ounce orange-flavored liqueur (such as Cointreau) and 1/4 ounce each fresh lime juice and light agave syrup in a shaker with ice; shake to chill. Strain into a short glass filled with ice. Garnish with a pineapple wedge.

PINEAPPLE PASSION

Steps:

• Freeze can of pineapple for 4 hours or overnight.
• Remove can from freezer. Rinse can under warm, running water for 2 minute.
• Remove both ends of can, push frozen pineapple onto cutting board. Slice into chunks, transfer to blender.
• Add fruit juice, yogurt, banana (peeled and cut into chunks) and ginger.
• Blend until thick and smooth. Pour into glasses. Garnish with pineapple wedges and mint.
• For a pina colada passion, omit the banana and ginger. Replace the yogurt with 1 pint coconut sorbet, lime juice.

PINEAPPLE & PASSION FRUIT CHEESECAKE

Steps:

• Heat oven to 160C/fan 140C/gas 2. Put the biscuits into a plastic bag, seal tightly and bash with a rolling pin until you have fine crumbs. Tip into a bowl and mix in the melted butter. Spoon the crumbs into the base of a 23cm springform tin and press down with the back of a spoon. Bake for 10-15 mins until lightly browned, then cool.
• Put all of the filling ingredients in a large bowl and beat until smooth. Pour onto the cooled biscuit base and return to the oven for 50 mins to 1 hr until the filling is just set and starting to brown. Leave the cheesecake to cool in the oven with the door slightly open, then chill in the fridge. If the top has cracked it doesn't matter. Can be made up to 2 days ahead. Carefully remove from tin and transfer onto a serving plate.
• Slice the pineapple quarters lengthways as thinly as you can. Whip the cream and icing sugar until thickened, but not stiff. Spread over the top of the cheesecake, then pile the pineapple on top. Scoop the pulp and seeds of the passion fruit over the top.

PINEAPPLE AND PASSIONFRUIT JAM

Steps:

• Juice the pineapples in a juicer and save the pulp.
• Heat the pineapple pulp and the rest of the ingredients in a pot over medium heat until it comes to a boil
• Mix well.
• Switch it to low heat and allow the mixture to come to a slow rolling boil and leave it uncovered.
• Keep watch and stir at regular intervals to avoid mixture from getting burnt.
• Allow to cook for another 30 minutes or so, or until your desired consistency.
• Store in glass jar and keep refrigerated.

PINEAPPLE/PASSIONFRUIT CREAMY DESSERT

Steps:

• Drain and reserve pineapple juice.
• Heat juice to just on boiling.
• Make jelly with juice and lemon jelly crystals and place in refrigerator.
• Do not allow the jelly to fully set.
• When jelly is ready whip the Carnation milk in large bowl of mixmaster until quite thick.
• Whip jelly in a smaller bowl.
• Combine jelly and Carnation milk.
• Mix in crushed pineapple and passionfruit pulp.
• Soon into tall glasses or into an attractive bowl.
• Refrigerate until fully set.
• Serve topped with whipped cream.

VANILLA PAVLOVA WITH PINEAPPLE & PASSION FRUIT

Steps:

• Heat the oven to 130C/110C fan/gas 1. Line a baking sheet with baking parchment. Draw four circles, 8-10cm in diameter, on the baking parchment, then flip over. Whisk the egg whites in a large bowl using an electric whisk until stiff peaks form. Gradually whisk in the sugar until thick and glossy, then the cornflour and lemon juice. Pile the meringue in swirls onto the marked circles, making a dip in the middle, then bake on the lowest shelf for 55 mins-1 hr until crisp on the outside and dry underneath. Turn the oven off, leave the door ajar and leave the meringues to cool completely. Can be made a day ahead and kept in an airtight container.
• Whisk the crème fraîche in a bowl with the icing sugar and vanilla extract until thick and pillowy. Mix the pineapple and passion fruit together in a separate bowl. To assemble, spoon a quarter of the crème fraîche mixture onto each meringue, top with pineapple and passion fruit and drizzle with the passion fruit juice. Finish with mint leaves to serve, if you like.

PINEAPPLE PASSION MILKSHAKE

Steps:

• Mix ice cubes, crushed pineapple, milks, sugar and vanilla in blender until smooth.
• Add Ice cream and sherbet (scoop size to your liking) and blend till just smooth. Serve with a fresh pineapple wedge if desired.

PINEAPPLE AND PASSIONFRUIT JAM

Steps:

• Combine fruit and sugar in large pot.
• Stir over low heat till sugar dissolves, about 10 minutes.
• Simmer without stirring for 25 - 35 minutes or until mixture reaches setting point - which is when a small amount on a saucer is cooled and then gels and wrinkles when moved.
• Ladle into warm, sterilized jars.
• When cool, seal and label.

BANANA PINEAPPLE PASSION

Steps:

• Add pineapple with liquid to dry pudding mix in medium bowl. Stir 2 min. or until well blended. (Mixture will be thick.)
• Add bananas; mix lightly.
• Serve immediately. Or, cover and refrigerate until ready to serve.