Roasted Pineapple Puree Food

ROASTED PINEAPPLE

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with a nonstick baking mat or parchment paper.
• Slice pineapple crosswise into 1/4-inch slices, and place in a single layer on the baking sheet. Squeeze lime juice over pineapple slices. Combine the sugar, salt, and chili powder in a shallow dish. Coat each pineapple slice on both sides with sugar mixture and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes.
• Serve warm or at room temperature.

FRESH PINEAPPLE SHERBET

Steps:

• Puree pineapple chunks in a blender until very smooth and transfer to a bowl. Stir in brown sugar and rum. Stir in cream. Pour sherbet into a metal dish and freeze for about 3 hours.

ROASTED PINEAPPLE PUREE

Steps:

• Preheat oven to 400 degrees. In a small saucepan, combine 3/4 cup water and sugar and cook, stirring, until sugar dissolves.
• Cut each pineapple half crosswise into 3 pieces. Rub pineapple with vanilla seeds and place in a roasting pan in a single layer. Pour sugar syrup over pineapple to coat completely. Add vanilla pod to roasting pan and cover with parchment-lined foil.
• Roast, turning pineapple every 30 minutes and basting with sugar syrup, until pineapple is caramelized and tender when pierced with the tip of a paring knife, about 2 hours.
• Remove pineapple from oven, and let cool. Discard vanilla bean. Coarsely chop pineapple. Reserve 1/4 cup for topping Frozen Coconut and Roasted Pineapple Cake; transfer remaining pineapple and any accumulated juices to the bowl of a food processor and puree. Refrigerate until ready to use, up to 2 days.

WHOLE VANILLA ROASTED PINEAPPLE

Steps:

• Heat oven to 375°F
• Using a small knife, remove the eyes from the pineapple. You will see that these eyes form spiral patterns running lengthwise down the pineapple. The most attractive way to remove them it to cut shallow channels that twist down from the top of the pineapple to the bottom. Reserve any pineapple juices.
• Cut the vanilla bean in four lengthwise, then cut into 1-inch pieces. Reserve any vanilla seeds that escape from the vanilla pod. With the help of a wooden skewer, spear the pineapple with the pieces of vanilla bean, just like a roast with garlic.
• In a roasting pan, heat the water, sugar and butter, stirring until the sugar dissolves. Bring to a boil and add any accumulated pineapple juice or any vanilla bean seeds that escaped from the vanilla bean.
• Remove from the heat, add the pineapple, turn and baste with the liquid.
• Place in the oven and roast 35 to 40 minutes, basting from time to time. If the sauce has become too thick during the cooking just add a little water and bring to a boil to dissolve the sugar.
• To serve, cut the pineapple into wedges, cut out the core and serve with sauce from the pan and a good quality vanilla ice cream.

GLAZED ROASTED PINEAPPLE

Steps:

• Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.