Pineapple With Caramel Sauce Food

BAKED CINNAMON ROASTED PINEAPPLE

Steps:

• Heat oven to 450° F. Toss together the pineapple, sugar, oil, and cinnamon on a rimmed baking sheet. Roast until golden, 15 to 20 minutes. Serve warm or at room temperature over rice pudding, ice cream, or pound cake, topped with a dollop of whipped cream.

GRILLED PINEAPPLE NAPOLEONS WITH COCONUT CARAMEL SAUCE

Steps:

• 1. FOR CARAMEL SAUCE: Combine the sugar and coconut milk in heavy saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar. Simmer briskly until thick, golden and very flavorful, about 5 minutes or so, whisking often. Remove the pan from the heat and let the sauce cool to room temperature.
• 2. FOR THE NAPOLEONS: Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/2 tsp. sugar. Top with 1 phyllo sheet; coat again with cooking spray, and sprinkle with 1/2 tsp. sugar. Cut phyllo stack into thirds lengthwise; cut each in half, creating 6 even rectangular stacks. Repeat procedure with remaining phyllo sheets, cooking spray, and 1 tsp. sugar.
• 3. Grill phyllo stacks, without grill lid, over medium-low heat, 1 to 2 minutes on each side or until lightly browned. Set aside till ready to assemble.
• 4. Next sprinkle the cinnamon sugar mixture on both sides of the pineapple slices. Grill the pineapple on med heat until warmed through and softened. Remove from grill onto a plate and get ready to assemble the napoleons.
• 5. Place 1 grilled phyllo stack on each of 6 serving plates; top with pineapple slices. Drizzle caramel sauce evenly on top of pineapple slices. Top each with 1 grilled phyllo stack. Top with fresh whipped cream or ready whip and drizzle with more caramel sauce. Serve immediately while pineapple is still warm.

WHOLE ROASTED PINEAPPLE IN SPICED CARAMEL

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Put the brown sugar into a medium frying pan over a low heat with 1 tbsp of water. As it melts, turn up the heat and keep shaking and swirling the pan until it forms a caramel the colour of a rusty penny. Add the pomegranate molasses and balsamic vinegar, and whisk well. Bubble for 2 minutes, then add the salt and chilli flakes. Put the whole pineapple in a roasting dish and pour over the caramel, ensuring it's completely coated. Roast for 45-50 minutes, basting with the caramel a couple of times, until really tender to the point of a knife.
• Remove from the oven and transfer the pineapple to a plate, covering it with foil to keep warm. Pour the cooking juices into a pan and bring to the boil. Reduce until syrupy.
• Carve the pineapple into 6-8 slices, depending on its size, and drizzle with the spicy caramel.

GRILLED PINEAPPLE WITH CARAMEL SAUCE

Steps:

• While grill is heating up, Combine rum, lime juice and honey in a bowl.
• DO NOT PEEL PINEAPPLE. Cut off the top green part of the pineapple and quarter the pineapple lengthwise. Cut out the middle core of the pineapple, by slicing off about 1/2 inch of the middle spine lengthwise.
• Brush pineapple with rum mixture and place yellow side down on the grill. Rotate pineapple quarters to cook or char each side of the yellow pineapple meat. Depending on how hot your grill is, this may take awhile or not.
• Remove pineapple quarters from the grill to a platter. Using a serrated knife, cut the pineapple meat from the skin, but leave the skin underneath to create a boat. Then cut pineapple in wedges in your boat. Place quarters on individual plates and top with caramel sauce. See following recipe
• Make the caramel sauce- it's best to make in advance. In a heavy medium saucepan, combine the sugar and water over medium heat and cook until the sugar dissolves. Do not stir the mixture. Swirl the pan occasionally to mix the ingredients. Continue to cook over medium heat until the sugar begins to caramelize and the syrup turns brown in color.
• Remove pan from the heat. WARNING: STAND BACK TO AVOID BURNS and pour in the cream all at once while whisking to incorporate the ingredients. Set aside the pan and let cool. The caramel sauce will thicken as it cools.
• ENJOY THIS RECIPE AT FRESHFOODINAFLASH.COM

PINEAPPLE CARAMEL SAUCE

Steps:

• In small bowl, combine 3/4 cup reserved pineapple liquid and cornstarch; blend well.
• Melt butter in medium saucepan. Add cornstarch/pineapple juice mixture and brown sugar; blend well. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute.
• Stir in pineapple and cherries. Cook for another 1 1/2 minutes.
• Serve warm over ice cream, or along side custard tart.

PINEAPPLE-CARAMEL SAUCE

Steps:

• In small bowl, combine 3/4 cup reserved pineapple liquid and cornstarch; blend well. Melt butter in medium saucepan. Add cornstarch mixture and brown sugar; blend well. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute.
• Stir in pineapple and cherries. Cook until thoroughly heated. Serve warm.

GRILLED PINEAPPLE WITH CARAMEL DIPPING SAUCE

Steps:

• In small saucepan, place unwrapped caramels, half-and-half and rum flavoring. Heat over low to medium-low heat, stirring, until sauce is thick and smooth. Keep warm until ready to serve.
• Preheat grill to medium hot. Grill pineapple slices about 6 minutes on each side until pineapple softens and turns slightly more yellow in color. Turn; grill other side.
• Place grilled pineapple slices on cutting board. Cut each slice into bite-size pieces. Discard core pieces.
• Arrange pineapple equally on 4 dessert plates; drizzle caramel sauce over pineapple, or dip pineapple chunks into caramel sauce.

CARAMEL PINEAPPLE CAKE

Steps:

• In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.

PINEAPPLE WITH CARAMEL SAUCE

Steps:

• Unwrap all caramels in bag and set aside.
• In a saucepan, heat unwrapped caramels, half and half cream and vanilla on low-medium heat just until caramels are melted and mixture is semi-soft and mixed well. Turn off heat.
• Place equal amounts of pineapple chuncks on each plate. Pour equal amounts of caramel sauce in small dipping bowls. Serve and Enjoy!

CANYON RANCH GRILLED GOLDEN PINEAPPLE WITH CARAMEL SAUCE

Steps:

• Combine sugar, 2 1/2 tbsp water, and corn syrup in a medium-sized saucepan. Simmer over low heat until sugar dissolves, about 5 minutes. Continue to cook until sugar is dark in color. Slowly add milk and butter and whip briskly with wire whisk until sauce is smooth. Keep warm. Preheat grill pan over medium heat. Grill pineapple 2 to 3 minutes on each side or until grill marks appear. Place 2 slices on each plate and drizzle with 2 tbsp caramel sauce. Garnish each plate with 1 tbsp macadamias.

GRILLED PINEAPPLE WITH POUND CAKE AND RUM-CARAMEL SAUCE

Steps:

• Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm.
• Heat the grill to high.
• Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks.
• Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired.

CARAMELIZED PINEAPPLE SAUCE

Steps:

• Melt the butter and sugar in a medium skillet over medium heat. Stir until the sugar dissolves, about 3 minutes. Increase the heat to high. Add the pineapple and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. Remove the skillet from the heat and add the vanilla and salt. Divide the pineapple sauce among 4 sundae dishes. Top each dish with 1 scoop of ice cream and some chocolate sauce.

RUM CARAMEL-ROASTED PINEAPPLE

Steps:

• Cut the pineapple into quarters lengthways, and cut out the core from each piece.
• Put the sugar in a frying pan and heat gently, swirling the pan until it is dissolved. Turn up the heat and cook until the caramel is the colour of a rusty penny. Carefully add the butter and swirl until fully dissolved. Add the pineapple and cook for 10-15 minutes, turning, until softened and glazed.
• Put the pineapple onto serving plates and add the double cream and rum to the pan. Heat together and spoon over the pineapple. Serve with vanilla ice cream.

GRILLED PINEAPPLE SKEWERS WITH RUM CARAMEL SAUCE

Steps:

• Soak 6 wooden skewers in cold water at least 1 hour. Preheat your grill to medium-high. Place each wedge of pineapple on a skewer. Make the sauce by placing the butter and sugar in a small pot over medium heat. Cook, stirring occasionally, until the sugar melts. Add the rum and simmer 1 minute. Stir in the cream and vanilla, simmer 30 seconds, and then reserve on low heat. Grill the pineapple skewers 2 to 3 minutes per side, until hot and lightly charred. Plate the pineapple, and drizzle with the caramel sauce, or serve it alongside as a dip. Recipe Options: Instead of rum, use brandy or bourbon in the sauce. For added taste, colour and texture, sprinkle the grilled pineapple, to taste, with chopped fresh mint and coarsely chopped pecan halves or roasted unsalted cashews.