Rum Roasted Pineapple And Sugared Pecans With Vanilla Bean Ice Cream Food

ROASTED PINEAPPLE SPICED RUM

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.

ROASTED PINEAPPLE WITH RUM-VANILLA GLAZE

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.

RUM CAKE WITH RUM RAISIN ICE CREAM AND ISLAND FRUIT

Steps:

• For cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
• Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
• For sauce:
• Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
• Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.

VANILLA BEAN AND CANNELLINI BEAN ICE CREAM

Steps:

• Roughly mash the beans with the superfine sugar.
• Soften ice cream slightly in the microwave for several seconds. Transfer ice cream into a large shallow mixing bowl and work in the mashed beans and few dashes of nutmeg together, quickly and as evenly as possible.
• Transfer to the freezer and freeze for at least an hour or preferably overnight.

RUM-GLAZED SPICED PECANS

Steps:

• Line a baking sheet with parchment paper.
• To make the spice mix, place the spices in a small bowl and mix to combine.
• To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
• Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
• Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.

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.

WHITE PINEAPPLE COBBLER WITH VANILLA BEAN ICE CREAM

Steps:

• Preheat oven to 350 degrees F.
• Combine the butter and sugar in a small mixing bowl with a paddle attachment. Beat on medium speed until light and fluffy. Add 1 egg and scrape down the side of bowl. Beat on low speed and add the remaining 2 eggs and vanilla extract. Add the flour all at once and beat until just combined. Remove from bowl and press down to form a 1/2-inch-thick disk of dough. Place in the refrigerator for at least 1 hour before working with it.
• To make the strussel, cream together the butter and sugars until smooth and light. Rub in the flour until it resembles a coarse pea shape. Add in the nuts and rub until everything comes together. Store in refrigerator until ready to use or up to 4 weeks.
• For the filling, melt the butter in a saute pan and add all of the spices. Peel and core the pineapple and cut into bite size pieces. Add the pineapple to the spice mixture and saute until all the juices start to blend together. Remove from heat and allow to cool.
• Roll the sugar dough to about 1/8-inch thick and place into a greased tart pan. Fill with the cooled pineapple filling and cover with the strussel. Bake for approximately 20 minutes or until golden brown.
• Serve with 2 scoops of vanilla bean ice cream.

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.

PINEAPPLE-RUM ICE CREAM

Steps:

• Combine cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Mix in 3/4 cup sugar and 1/4 cup rum. Whisk yolks and 3/4 cup sugar in large bowl until beginning to thicken. Whisk in pineapple juice, then hot cream mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Strain mixture into large bowl. Chill until cold, about 2 hours.
• Meanwhile, mix 3/4 cup sugar, 1/2 cup rum and chopped pineapple in medium bowl and chopped pineapple in medium bowl. Let stand 1 hour. Bring to boil. Reduce heat and simmer 3 minutes, stirring occasionally. Drain pineapple. Cool.
• Process custard in ice cream maker until beginning to thicken. Add pineapple; process until semi-firm. Transfer to container; cover and freeze until firm, about 3 hours.

RUM BABAS WITH POACHED PINEAPPLE & VANILLA ICE CREAM

Steps:

• For the babas, gently heat the milk, then allow to cool slightly so it's tepid. Add 1 tsp sugar to the yeast, then pour in the milk and allow to stand for a few mins until the mixture is foamy. Combine the flour, remaining sugar and ½ tsp salt in a bowl, then pour in the yeast mixture, eggs and the melted butter and mix until smooth and shiny. Cover with a tea towel and leave to prove in a warm place for 1 hr.
• Butter and flour 6 dariole moulds or small metal pudding moulds. Knock back the dough; then, using your fingers, form 6 little balls and place 1 ball into each mould. Leave to prove again until the dough starts to rise over the top of the moulds, about 30-40 mins. Meanwhile, heat oven to 180C/160C fan/ gas 4. Space the moulds out on a baking tray, then cook for 15 mins. Leave to cool for a few mins, then carefully loosen the babas away from the sides with a small sharp knife. Turn out onto a wire rack and leave to cool.
• For the poached pineapple, put the star anise, bay leaves, coriander seeds and sugar into a large pan with 1 litre of water, and bring to the boil. Reduce the heat, add the pineapple and cook for 20 mins. Leave to cool for 5 mins, then take out the pineapple, drain and set aside. Add the rum to the syrup and allow to cool. Can be made the day ahead up to this point.
• To make the vanilla cream, whip the cream with the icing sugar and vanilla seeds to soft peaks. Set aside, then chill until ready to use.
• Halve the babas and drench in the rum syrup until soaked through. Serve with the pineapple chopped into chunks, plus a dollop of cream extra syrup for everyone to drizzle over. If you like, you can heat the 50g butter in a frying pan until browned, cook the pineapple rings on both sides until golden, then grind over black pepper before serving as above.

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.

PUERTO RICAN PINEAPPLE RUM CAKE

Steps:

• Position a rack in the middle of the oven and preheat to 350°F.
• Make the glaze and pineapples:.
• In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom. Save the rum glaze for serving.
• Make the cake:.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top.
• Note, this cake can be baked in advance, covered, and kept at room temperature up to 10 hours.
• To serve:.
• In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.

PINEAPPLE, PECAN AND COCONUT-RUM TAMALES

Steps:

• Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Meanwhile, make the dough: Mix the masa harina and 1 teaspoon salt in the bowl of a stand mixer. Add 10 tablespoons butter and 3/4 cup warm water and mix with the paddle attachment until combined. Add the granulated sugar, 1/4 cup brown sugar, the almond and vanilla extracts and ground cinnamon; mix until combined, about 1 more minute. Cover and refrigerate.
• Make the filling: Simmer 1/2 cup water and the cinnamon stick in a saucepan until slightly reduced, about 10 minutes. Melt the remaining 4 tablespoons butter in a skillet over medium-high heat. Add the remaining 2 tablespoons brown sugar and cook, stirring to dissolve, about 1 minute. Add the pineapple, honey and cinnamon water, including the cinnamon stick; cook, stirring, until the mixture is almost dry, about 5 minutes.
• Remove the pan from the heat. Add the rum, then return to medium heat. Tilt the pan so the rum ignites (or hold a lit match near the sauce to ignite it). Cook until the pineapple is slightly caramelized, about 3 minutes. Stir in the pecans; set aside to cool.
• Drain the husks and pat dry. Tear each husk lengthwise into a 3 1/2-inch-wide piece. Tear some of the excess husks into 18 thin strips for ties; reserve the husk scraps. Lay the 3 1/2-inch-wide husks on a clean surface. Starting 1/2 inch from the wide end, spread 1 tablespoon of the dough down a husk, leaving a 1/2-inch border on the sides. Spoon 1 tablespoon of the pineapple filling down the center of the dough. Roll lengthwise into a tight cylinder. Fold up the narrow end; tie with a strip of corn husk to secure. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Set a small bowl upside down in the basket, then arrange the tamales standing up in the steamer, folded-side down, leaning against the bowl. Cover with husk scraps, then lay a damp kitchen towel on top. Bring the water to a boil over medium-high heat, cover and steam until the tamales pull away from the husks, about 40 minutes. Remove from the steamer and let cool slightly before unwrapping.

VANILLA BEAN ICE CREAM

Steps:

• Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan. Bring to a gentle simmer over medium-high heat, then remove from the heat.
• Whisk the egg yolks, sugar and salt in a medium bowl. Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes.
• Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod. Puree until frothy, about 30 seconds; pour back into the bowl. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
• Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.