Roasted Pineapple With Rum Vanilla Glaze Food

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.

RUM-GLAZED PINEAPPLE COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the pineapple preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and rum in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT

Steps:

• Preheat the oven to 400 degrees F.
• In a saucepan, stir together the sugar, corn starch and salt. Add the hot water slowly, whisking constantly. Put the pot over high heat and bring to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened - about 3 to 5 minutes. Add the rum and the vanilla scrapings and stir to combine.
• Cut the top and bottom off the pineapple. Stand the pineapple up and slice off the rind from top to bottom. Then cut it into thirds, lengthwise. Cut the wedges in half, the short way, so you have 6 thick chunks. Remove the cores.
• Put the pineapple wedges onto a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes, then switch the oven to broil and cook until the pineapple is caramelized - about 10 to 15 minutes. Watch carefully to make sure it doesn't burn.
• Serve a hunk of pineapple covered in the remaining rum sauce, toasted coconut and 2 scoops of ice cream. Enjoy!
• *Note- to toast coconut: Preheat oven to 350 F and spread coconut on a cookie sheet and bake for 15 minutes, stirring occasionally. Watch it to make sure it doesn't burn.

RUM BUTTERED GLAZED GRILLED PINEAPPLE WITH VANILLA SCENTED MASCARPONE

Steps:

• Melt butter, sugar and rum in a small saucepan. Grill pineapple on both sides until golden brown, about 2 to 3 minutes per side. Spoon rum glaze over grilled pineapple.
• Whisk together mascarpone and vanilla seeds. Top each slice of pineapple with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries.

GRILLED PINEAPPLE WITH BUTTER-RUM GLAZE AND VANILLA MASCARPONE

Steps:

• 1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)
• 2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)
• 3. Heat your grill to high.
• 4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
• 5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.

RUM-GLAZED GRILLED PINEAPPLE WITH LIME CRèME FRAîCHE

Steps:

• Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
• Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
• Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don't burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.

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.

ROASTED-PINEAPPLE HOT BUTTERED RUM

Steps:

• Preheat oven to 325 degrees. Line 2 rimmed baking sheets with nonstick baking mats. Mix 1 cup sugar, the vanilla seeds, and 5 tablespoons butter. Slice 1/2 inch from both ends of pineapple, and discard. Cut 2 slices crosswise, 3/4 inch thick, and set aside. Peel the remaining pineapple, and slice into 3/4-inch-thick spears, working around core. Discard core.
• Divide half the butter mixture between baking sheets, dropping it by rounded teaspoons onto mats. Arrange pineapple spears and rounds in a single layer on top of butter mixture. Top pineapple with spoonfuls of remaining butter mixture. Roast, rotating pans and basting with pan juices after 15 minutes, for 30 minutes. Flip pineapple, then roast until dark golden brown, about 30 minutes more. Let cool for 5 minutes. Cut rounds into 8 wedges, and reserve for garnish.
• Meanwhile, bring reserved vanilla pod, cardamom, allspice berries, water, and remaining 1/4 cup sugar to a boil in a medium saucepan. Remove from heat, and let stand for 30 minutes. Strain, and discard solids. Working in batches, blend liquid and roasted-pineapple spears with their pan juices on low speed until coarsely pureed. Increase speed to high, and process until smooth, about 2 minutes. Strain through a fine sieve into a medium saucepan, pressing firmly on solids. Discard solids.
• Heat pineapple mixture over low heat until heated through, then add rum if using. Divide among glasses, and top each with some of the remaining 2 tablespoons butter and reserved pineapple wedges.

ROASTED PINEAPPLE WITH RUM SAUCE

Steps:

• Preheat oven to 400 degrees, with rack in upper third. Using a chef's knife, slice off top and bottom ends of pineapple. Following the fruit's natural shape and working from top to bottom, slice off skin in strips; cut away any "eyes." Quarter lengthwise; remove tough core. Cut each quarter into 4 pieces lengthwise.
• Place butter in an 8-inch square (2-quart) baking dish, and melt in oven, 6 minutes.
• Arrange pineapple in the dish. In a small bowl, stir together brown sugar, honey, pie spice, and rum.
• Spoon sugar mixture over pineapple. Bake until tender and bubbly, about 1 hour. Serve warm or at room temperature with sorbet, if desired.

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.

GRILLED PINEAPPLE W/BUTTER-RUM GLAZE & VANILLA MASCARPONE

Steps:

• Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes.
• (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated.
• Bring to room temperature before using.).
• Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife.
• Whisk the mascarpone and vanilla seeds together.
• (The mascarpone can be made a day in advance, covered, and kept refrigerated.).
• Heat your grill to high.
• Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
• Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone.
• Garnish with a few fresh blueberries.
• Serve immediately.