RUM SOAKED GRILLED PINEAPPLE
Hints of rum with warm grilled pineapple slices topped with a small scoop of ice cream and drizzled with a perfectly sweet rum sauce.
Provided by Fraîche Nutrition
Categories Dessert
Time 2h22m
Number Of Ingredients 6
Steps:
- Combine the rum and brown sugar in a dish and whisk together until combined.
- Arrange the pineapple slices along the bottom of a 9x13" baking dish and pour the rum and brown sugar mixture over the pineapple. Let it soak for 2-6 hours, flipping the pineapple half way through to allow the rum to soak into both sides.
- Remove the pineapple from the rum mixture and pour the rum mixture into a small saucepan. To make the salted caramel sauce, bring the mixture to a boil over medium high heat and cook until it is slightly thickened and reduced by about 2/3. Remove from the heat and add the cold butter and sea salt. Swirl the saucepan to gently incorporate the butter and set aside.
- Heat a grill pan to medium-high heat. Place the pineapple slices on the preheated grill and cook in batches on each side for 3-5 minutes until caramelized and the grill marks show. Be prepared for a bit of smoke form the sugars if you're cooking inside.
- To serve, place the pineapple ring in a shallow bowl or plate, top with a small scoop of ice cream or 'nice cream in the centre, and drizzle with the salted caramel.
GRILLED PINEAPPLE WITH CREAM
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
- Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
- When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
- For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
- To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.
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.
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
Provided by Bobby Flay
Categories Rum Dessert Blueberry Pineapple Vanilla Summer Grill/Barbecue Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze)
Number Of Ingredients 7
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.
GLAZED PINEAPPLE WITH CINNAMON CREME FRAICHE
Make and share this Glazed Pineapple With Cinnamon Creme Fraiche recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the lime juice and half the lime zest with 1 tablespoon honey, 1/8 teaspoon cinnamon and nutmeg. Set this sauce aside.
- Stir the powdered sugar and 1/8 teaspoon cinnamon into the creme fraiche.
- Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 minutes, turning regularly until caramelized.
- Pour in the spiced lime sauce and bubble for a few seconds, tossing the pineapple to glaze in the sauce.
- Place 2 wedges of pineapple on each plate, sprinkle with the remaining lime zest and accompanied by a dollop of the cinnamon creme fraiche. Serve immediately.
Nutrition Facts : Calories 172.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 5, Sodium 19.8, Carbohydrate 41.5, Fiber 3.8, Sugar 32.4, Protein 1.4
RUM-INFUSED GRILLED PINEAPPLE
Make and share this Rum-Infused Grilled Pineapple recipe from Food.com.
Provided by alligirl
Categories Dessert
Time 10m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat grill to medium high.
- Peel pineapple and cut crosswise into 6 slices.
- In a small bowl, mix rum and sugar.
- Place pineapple in a bowl and drizzle the rum/sugar over the slices.
- Stir well so every piece gets coated (may let stand for 3-5 minutes, to absorb flavors.).
- On a medium hot grill, place the slices for about 5-8 minutes, turning once. Remember to watch closely since the sugars can burn and become overly charred.
- Top with your favorite Ice cream and some whipped topping. (or fresh whipped cream!).
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PINEAPPLE WITH RUM SYRUP AND LIME CRèME FRAîCHE
From deliciousmagazine.co.uk
5/5 (4)Total Time 30 minsCategory Frozen Dessert RecipesCalories 489 per serving
- First make the rum syrup: put 200ml water and the sugar in a pan, then bring to the boil to dissolve the sugar. Add the rest of the syrup ingredients except the rum. Bubble for 1 minute, then cool for 1 hour.
- Meanwhile, heat a large frying pan over a medium-high heat. Add a drizzle of vegetable oil, then add the pineapple wedges and cook for 5 minutes or until golden on the bottom. Turn the wedges over and add the butter, reducing the heat to medium. Fry the pineapple until golden all over and cooked all the way through. Transfer to a bowl or plate, then pour over the pan juices.
- Put the frying pan back over the heat and add the rum (be very careful as it may flame). Use a wooden spoon to scrape the browned bits from the base of the pan. Bubble until reduced by half.
- Add the cooled syrup to the rum in the pan. Bring to the boil, then reduce to a coating consistency. Strain the liquid, remove the spices (discard), then pour 2cm of the syrup back into the pan with the pineapple and juices to warm through.
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