ROASTED PINEAPPLE SPICED RUM
Elevate your rum and drinks with ingredients you already have in your pantry! Begin with roasted pineapple, then add your favorite spices for your own tempting, customized flavor!
Provided by Matt Wencl
Categories 100+ Everyday Cooking Recipes
Time P5DT1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
- Arrange pineapple slices in an even layer on prepared baking sheet.
- Roast pineapple in the preheated oven until tender, about 45 minutes. Let cool until easily handled, 20 to 30 minutes.
- Transfer cooled pineapple to a container. Top with rum.
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Add seeds and scraped pods to the container. Stir in raisins, cinnamon sticks, orange zest, vanilla extract, peppercorns, allspice berries, nutmeg, star anise, and cardamom.
- Seal container and store in a cool, dark place. Mix every day, removing any spice that becomes too dominant for your taste, until rum reaches desired flavor, 5 days to 2 weeks. Strain through a fine-mesh sieve. Strain again through a coffee filter. Discard whole spices; reserve strained fruit.
Nutrition Facts : Calories 175 calories, Carbohydrate 10 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.4 g, Sodium 1.8 mg, Sugar 7.1 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.
ROASTED PINEAPPLE WITH RUM-VANILLA GLAZE
Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Place pineapple wedges on a rimmed baking sheet. Stir together rum, brown sugar, and vanilla bean and seeds in a small bowl. Brush rum mixture onto pineapple. Dot pineapple tops with butter.
- Roast until liquid has evaporated and pineapple has caramelized, about 30 minutes. Let pineapple cool slightly in dish on a wire rack. Serve warm or at room temperature topped with ice cream.
GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE
Steps:
- Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
- Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
- While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
- Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
WARM PINEAPPLE SUNDAES WITH RUM SAUCE
Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. -Jamie Miller, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place pineapple in 1-qt. baking dish. In a small bowl, combine the brown sugar, rum and ginger; spoon over pineapple. Dot with butter. , Bake, uncovered, until pineapple is lightly browned and sauce is bubbly, 8-10 minutes. Place ice cream in 2 dessert dishes; top with pineapple and sauce. Serve immediately with crushed cookies.
Nutrition Facts : Calories 536 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 221mg sodium, Carbohydrate 95g carbohydrate (78g sugars, Fiber 2g fiber), Protein 4g protein.
SAUTEED SCALLOPS IN PINEAPPLE/RUM SAUCE
WARNING: Do NOT make this without Panko. Ordinary bread crumbs or corn flake crumbs just don't work. Sauce can be made days ahead if desired. A great appetizer, it may be a little rich for a main course.
Provided by Blue Bustard
Categories < 4 Hours
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Chop the chunk pineapple to about quarter inch bits, mix with crushed pineapple and set aside.
- Reduce rum and brown sugar. At the same time, reduce white wine and shallots by half. Then combine both parts and continue to reduce, adding cream. When mixture thickens, whip in chunks of butter. Add pineapple. Set sauce aside, keeping warm.
- Mix panko and nuts together in a bowl.
- Lightly beat egg in a bowl with a little added cream.
- Rinse scallops and pat dry with paper towels.
- Dip scallops in egg, dredge in panko/nut mixture, and saute in butter until golden - about two to four minutes.
- Spoon some sauce on a plate. Place cooked scallops on sauce, spoon some sauce over them and serve.
- This recipe makes enough sauce for two or three pounds of scallops, but saves quite well refrigerated.
Nutrition Facts : Calories 1471.8, Fat 80.7, SaturatedFat 34.5, Cholesterol 256.3, Sodium 799.1, Carbohydrate 84.3, Fiber 6, Sugar 45.8, Protein 37.6
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.
ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT
This is an easy dessert, but also fancy enough to serve guests. I love these flavor combinations! Recipe courtesy of Tyler Florence. He serves this with rum raisin ice cream. *There is a note at the end of the directions that tells you how to toast coconut.
Provided by LifeIsGood
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 322.8, Fat 7.8, SaturatedFat 5.4, Cholesterol 19.4, Sodium 447, Carbohydrate 53, Fiber 2.8, Sugar 44.2, Protein 2.6
RUM CARAMEL-ROASTED PINEAPPLE
Looking for an easy entertaining dessert that still looks impressive? Check out this simple but super moreish caramelised pineapple. Topped with an indulgent caramel and a hint of booze makes this pineapple dessert more grown up
Provided by Amanda James
Categories Dessert
Time 25m
Yield Serves 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 496 calories, Fat 29.1 grams fat, SaturatedFat 18.1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
SMALL BATCH FRESH PINEAPPLE JAM
Sweet and slightly tart and full of fresh pineapple, small-batch pineapple jam needs no special canning equipment or even pectin to yield a delicious fresh jam. No pressure canning or special equipment required.
Provided by Ronda Eagle | Kitchen Dreaming
Categories jams and jellies
Time 40m
Number Of Ingredients 3
Steps:
- Peel and cut the pineapple into 1-inch chunks; discard the fibrous core and outer peel.
- Add all ingredients into a medium-sized pot and bring to a boil. Do not cover.
- Reduce heat simmer over LOW heat. Simmer for about 30 minutes or until the pineapple is tender and most of the liquid has evaporated; Stirring occasionally. Do not Cover.
- Remove from the heat and allow to cool slightly.
- With an immersion blender or potato masher, crush the fruit to small bite-sized (or smaller) pieces.
- The natural sugars in the fruit will thicken the jam.
Nutrition Facts : ServingSize 1 tbsp, Calories 25 kcal, Sugar 6 g, Sodium 1 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 1 g
GRILLED PINEAPPLE WITH BROWN SUGAR, COCONUT, AND RUM
Provided by Melissa Roberts
Categories Rum Dessert Quick & Easy Backyard BBQ Coconut Summer Grill Grill/Barbecue Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
- Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
- Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
- Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.
ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT
Steps:
- Preheat the oven to 400°F. In a pot, stir together the sugar, cornstarch, and salt. Add the hot water slowly, whisking constantly. Place the pot over high heat and bring the mixture to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened, 3 to 5 minutes. Add the rum and the vanilla scrapings; stir to incorporate.
- Cut the top and bottom off the pineapple with a large sharp knife. Stand the pineapple up on the counter 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 six thick chunks; remove the cores. Put the pineapple wedges on 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, 10 to 15 minutes. Serve a hunk of pineapple covered with remaining rum sauce, toasted coconut, and 2 scoops of ice cream.
PINEAPPLE PIE III
This is a double-crusted pineapple pie. Mix a teaspoon of lemon zest into the pastry for an unforgettable crust.
Provided by BUCHKO
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
- Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 54.9 g, Cholesterol 0.3 mg, Fat 15.1 g, Fiber 2.2 g, Protein 3.2 g, SaturatedFat 3.8 g, Sodium 236.3 mg, Sugar 30.7 g
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