Pineapple Raspberry Rum Refresher Food

FRESH PINEAPPLE WITH RUM SAUCE

Steps:

• Heat half-and-half and brown sugar in heavy medium saucepan over medium heat to simmering.
• Whisk about 1 cup hot half-and-half into egg yolks, then whisk yolks into remaining half-and-half. Cook, whisking constantly, over low heat until slightly thickened, 7-10 minutes. Strain through sieve and let cool to room temperature. Stir in rum and refrigerate covered.
• Cut tops and bottoms from pineapples and cut away peels and eyes. Quarter lengthwise. Remove cores and cut each quarter lengthwise in half. Spoon sauce over pineapple and garnish with mint sprigs.

PINEAPPLE REFRESHER

Steps:

• Combine all ingredients in a blender. Blend for 30 to 40 seconds, until frothy. Pour into serving glasses. Garnish with a pineapple wedge or lime wheel.

PINEAPPLE RUM FLAMBE

Steps:

• In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves. Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned. Add rum and flambe. Arrange on dessert plates.

RUM MARINATED GRILLED PINEAPPLE WITH BRANDIED CHERRIES

Steps:

• Preheat the grill on high heat.
• Place the pineapple rings in a shallow baking dish and cover with brown sugar and rum ¿ gently stir sugar and rum coating each side of the pineapple rings with mixture. Place rings on grill ¿ basting each ring with marinade until each ring has grill marks. To prepare the cherry topping, using a small non-stick saute pan let pan heat up, and put in the cherry pie filling. Then, carefully add the brandy (brandy will ignite when is shaken) reduce heat to simmer, cooking cherry mixture about 5 minutes. To plate, place 4 rings on top of each other on center of plate ¿ stick reserved pineapple stem in center going through rings, top with warm cherry mixture and shaved white chocolate.

PINEAPPLE-RUM MUSTARD

Steps:

• Grind the mustard seeds in a mortar and pestle or a spice mill. Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit for 10 minutes. Replace the soaked seeds in the mortar or the bowl of a food processor and process with the remaining ingredients until the desired consistency is reached. Spoon the mustard into a small jar and cover tightly. The mustard should sit for at least 2 weeks before use.