EXOTIC PINEAPPLE RUM FLAMBE
A delicious, flavorful and exotic treat! Carmelized pineapple full of flavor gives this yummy dessert dish a high rating in my family! WE often sub fresh pineapple for the canned.
Provided by Dine Dish
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
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, keeping face clear of flames. Arrange on dessert plates.
Nutrition Facts : Calories 196.7, Fat 7.4, SaturatedFat 4.6, Cholesterol 19.1, Sodium 56, Carbohydrate 26.3, Fiber 2, Sugar 21.4, Protein 0.8
SAUTEED PINEAPPLES IN DARK PUERTO RICAN RUM ANDCOCONUT FLAMBE SAUCE ON VANILLA ICE CREAM
Steps:
- Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes. When golden, remove and let cool.
- Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks. When pineapple caramelizes, remove from the heat and carefully add the dark rum. Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat.
- To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on round. Serve warm pineapple-rum sauce over ice cream. Garnish with some extra toasted coconut or with half cinnamon stick.
BANANAS FLAMBE
Provided by Food Network Kitchen
Categories dessert
Time 17m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
- Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
- Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
- Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.
Nutrition Facts : Calories 146 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 43 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 1 grams, Sugar 14 grams
PINEAPPLE RUM FLAMBé RECIPE
Fast and easy pineapple rum flambé makes an elegant and light finish to a meal, yet it is quite simple to make.
Provided by Peggy Trowbridge Filippone
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Place brown sugar in a shallow soup bowl. Press each pineapple ring into the brown sugar, coating both sides.
- Heat butter in a large, heavy skillet on medium-low heat. When hot, place pineapple slices in the skillet in a single layer. Cook for 3 to 4 minutes until nicely browned. Flip the slices and brown the other side.
- Move skillet far from the heat source, carefully pour in warmed rum , and ignite with a long match or barbecue lighter to flambé. Return to heat and let the alcohol burn off. Remove from heat and let rest for 5 minutes. (Depending on the size of the pineapple, you may need to do this in two skillets.)
- Pineapple slices may be served simply, with the pan sauce, or as a topping for pound cake or over ice cream .
Nutrition Facts : Calories 124 kcal, Carbohydrate 10 g, Cholesterol 20 mg, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, Sodium 63 mg, Sugar 9 g, Fat 8 g, ServingSize 6 Portions (6 Servings), UnsaturatedFat 0 g
RUM-ROASTED PINEAPPLE AND SUGARED PECANS WITH VANILLA BEAN ICE CREAM
Steps:
- For the pineapple: Preheat the oven to 425 degrees F.
- Begin by peeling the pineapple and cutting it into 1/2-inch-thick planks approximately 2 by 2 inches wide; discard the core. Arrange in a single layer in a roasting pan. Whisk together 1/2 cup water, the rum, sugar, vanilla and salt, and then pour over the pineapple. Sprinkle the top with a little extra sugar, if desired, then roast until caramelized, 17 to 18 minutes. When done, remove the pineapple from the pan and allow to cool slightly before dicing.
- For the pecans: Arrange the pecans in a baking sheet and toast until slightly darkened and fragrant, 7 to 8 minutes. Remove from the oven and allow to cool slightly before adding the butter to the baking sheet. Immediately toss the baking sheet to coat the pecans as the butter melts. Sprinkle evenly with the sugar and salt and toss once more. Set aside on a plate to cool.
- To assemble, place 2 to 3 scoops of vanilla bean ice cream in a bowl. Top with 2 to 3 spoonfuls of rum-roasted pineapple and garnish with sugared pecans.
FLAMBEED PINEAPPLE
For a showstopping fresh pineapple recipe, try flambe. We use this recipe as a topping for our Amaretto Pound Cake with Flambeed Pineapple but you can also serve it just with ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Cut each pineapple round into 4 wedges. Trim core from point of each wedge, and discard; set wedges aside.
- Heat sugar in a large skillet over medium-high heat, stirring, until sugar melts and turns golden brown, 3 to 4 minutes. Add pineapple; toss to combine.
- Stand back, and carefully pour in liqueur; immediately tilt skillet slightly, and ignite alcohol. When flames subside and caramel melts, stir in cream, lemon juice, vanilla seeds, and salt. Reduce heat to medium; let sauce boil, stirring occasionally, until thickened, about 5 minutes. Spoon pineapple and sauce over cake slices, and serve immediately.
FRESH PINEAPPLE RUM
Update your favorite rum drinks with fantastic tropical flavor or simply upgrade that so-so bottle of rum to something refreshingly delicious - this recipe is super easy! Infused rum keeps for up to 6 months.
Provided by Matt Wencl
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time P7DT10m
Yield 16
Number Of Ingredients 2
Steps:
- Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
- Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
- Strain out pineapple before serving.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 2.9 g
PINEAPPLE FLAMBé
This is a delicious and elegant end to any meal! In a pinch, I've managed to substitute the cognac with rum with a great deal of success. If the pinapple sits witht he strawberries for too long, it will take on a red tone, the flavor is still delicious though.
Provided by Alia55
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice pineapple in half, lengthwise.
- Remove fruit leaving 1 inch thick shell.
- Cut fruit into cubes and measure 1 ½ cups.
- Refrigerate shells.
- In a medium saucepan combine pineapple, strawberries, sugar and sherry; bring to a boil. Reduce heat and simmer uncovered, 5 minutes.
- Combine cornstarch with 1 tsp water and stir into sauce until slightly thickened.
- Scoop ice cream into shells and keep chilled.
- Just before serving warm cognac, ignite and pour over pineapple mixture.
- Serve ice cream from shells and spoon sauce over.
Nutrition Facts : Calories 572.5, Fat 16.9, SaturatedFat 10.2, Cholesterol 66, Sodium 129.4, Carbohydrate 77.1, Fiber 4.2, Sugar 63.9, Protein 6.5
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