EASY SAUTEED PINEAPPLE
This is so quick, easy, and delicious. It is good alone, or over vanilla ice cream, or over poundcake.
Provided by Recipe Reader
Categories Dessert
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- In a saute pan, combine butter and sugar over medium heat.
- Add pineapple and cook for 5 minutes.
SAUTEED PINEAPPLE WITH HONEY AND PINE NUTS
When I'm craving something sweet but don't want to go overboard with the calories, this is one I'll reach for. Org Recipe courtesy of Giada De Laurentiis. My trick is sugar-free honey. This is dessert for One.
Provided by Vseward Chef-V
Categories Dessert
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Drain the pineapple cubes in a strainer.
- Lay the pineapple cubes on a paper towel and pat dry.
- Put the butter in a medium saute pan over medium heat.
- Make brown butter by heating the butter until melted and just starting to brown around the edges.
- Add the pineapple and toss to coat in the butter.
- Add the honey and toss to coat the pineapple with the honey.
- Cook until the pineapple is golden, about 5 to 7 minutes.
- Turn off the heat and stir in the pine nuts.
- In a small bowl mix together the rum and the mascarpone.
- Place the pineapple mixture in a serving dish (I use a stemless red wine glass) and top it with a dollop of the cheese mixture.
- Serve immediately.
Nutrition Facts : Calories 375.5, Fat 23.2, SaturatedFat 8.1, Cholesterol 30.5, Sodium 84.7, Carbohydrate 41.3, Fiber 2.6, Sugar 36.6, Protein 3.5
PINE NUT AND HONEY TART
Provided by Jamie Oliver
Categories dessert
Time 1h7m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- You can make the pastry by hand or in the food processor. Cream together the butter, sugar, and salt and then rub or pulse in the flour and egg yolks. When the mixture has come together, looking like coarse breadcrumbs, add the milk or water. Gently pat together to form a small ball of dough. Wrap and let rest for an hour.
- Carefully cut thin slices of the pastry (or you can roll out if you prefer) and place in and around the bottom and sides of a 12-inch (30-centimeter) tart pan. Push the pastry together and level out and tidy up the sides. Cover and let to rest in the freezer for about 1 hour.
- Pre-heat oven to 350 degrees F (180 degrees C), and bake the pastry for around 15minutes until lightly golden. Reduce the oven temperature to 325 degrees F (170 degrees C).
- While the pastry is in the oven, toast the pine nuts under the grill.
- Using a spatula, or a food processor, whip the butter and sugar until light and fluffy.
- Stir in your pine nuts, add the eggs 1 at a time, and then fold in the honey, flour, thyme, orange zest, and salt. Spoon into the tart shell and bake for 30 to 35 minutes.
- Add a few uncooked pine nuts to the top of the mixture for decoration.
- Serve with caramelized figs (grilled with a little sugar), creme fraiche and a little lemon thyme.
- Serving suggestions: carmelized figs and creme fraiche.
SAUTEED PINEAPPLE WITH HONEY AND MACADAMIA NUTS
Make and share this Sauteed Pineapple With Honey and Macadamia Nuts recipe from Food.com.
Provided by Manami
Categories Dessert
Time 22m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Drain the pineapple cubes in a strainer.
- Lay the pineapple cubes on a paper towel and pat dry.
- Put the butter in a medium sauté pan over medium heat.
- Make brown butter by heating the butter until melted and just starting to brown around the edges.
- Add the pineapple, and toss to coat with the butter.
- Add honey and toss to coat the pineapple with honey.
- Cook until the pineapple is golden, about 5 to 7 minutes.
- Take off the heat, and stir in 1 tablespoon Amaretto, and then add the almonds.
- In a small bowl, mix together the remaining Amaretto, mascarpone cheese and almond meal(crushed almonds).
- Place the pineapple mixture in a pretty parfait glass and serve it with a dollop of the cream.
- Serve at once.
Nutrition Facts : Calories 402.8, Fat 20.4, SaturatedFat 8, Cholesterol 30.5, Sodium 141.2, Carbohydrate 57.4, Fiber 4.2, Sugar 49.7, Protein 4.7
SAUTEED PINEAPPLE WITH HONEY AND PINE NUTS
Steps:
- Drain the pineapple cubes in a strainer. Lay the pineapple cubes on a paper towel and pat dry. Put the butter in a medium saute pan over medium heat. Make brown butter by heating the butter until melted and just starting to brown around the edges. Add the pineapple and toss to coat in the butter. Add the honey and toss to coat the pineapple with the honey. Cook until the pineapple is golden, about 5 to 7 minutes. Turn off the heat and stir in the pine nuts.
- In a small bowl mix together the rum and the mascarpone. Place the pineapple mixture in a serving dish and top it with a dollop of the cheese mixture. Serve immediately.
PINEAPPLE MACADAMIA NUT MERINGUE PIES
There's something inherently festive about these tiny pies, packed full of sunny pineapple and capped with airy meringue. And since they're portable, guests can nibble while conversing.
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Mixer Dairy Egg Fruit Nut Dessert Bake Vegetarian Pineapple Macadamia Nut Summer Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 miniature pies
Number Of Ingredients 18
Steps:
- Make pastry:
- Put oven rack in middle position and preheat oven to 375°F. Toast nuts in 1 layer in a shallow baking pan in oven, stirring once or twice, until golden, about 5 minutes. Cool completely in pan on a rack. Coarsely chop 1/4 cup nuts and set aside.
- Pulse flour, sugar, salt, and remaining 1/2 cup nuts in a food processor until nuts are finely chopped, then add butter and pulse until mixture resembles coarse meal. Add egg and process until dough begins to come together into a ball but is still crumbly. Form dough into a ball with your hands. Press about 1 tablespoon dough evenly over bottom and up side of each pie plate. Chill shells until firm, about 30 minutes.
- Lightly prick bottoms and sides of chilled pie shells all over with a fork.
- Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes.
- Cool completely in pans on racks. Loosen edges of shells carefully with offset spatula, then carefully remove shells from pans and transfer to a shallow baking pan. Sprinkle chopped nuts into bottoms of shells. Leave oven on.
- Make filling:
- Simmer butter, pineapple, brown sugar, and lemon juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid is evaporated and pineapple is slightly translucent, about 10 minutes.
- Cool slightly, then spoon a heaping tablespoon of filling into each shell.
- Make meringue topping:
- Beat whites with cream of tartar in a large bowl with an electric mixer at high speed until they just hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spoon about 2 tablespoons meringue over filling of each pie, covering filling completely and sealing meringue to pastry.
- Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes.
- Cool pies on racks, about 30 minutes. Serve warm or at room temperature.
CHILE ROASTED MACADAMIA NUTS
Make and share this Chile Roasted Macadamia Nuts recipe from Food.com.
Provided by alligirl
Categories Lunch/Snacks
Time 30m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 300º.
- Toss nuts with oil, spread on a sheet pan and bake 25 minutes, until golden. Transfer to a bowl; toss nuts with chili powder and salt.
- Enjoy!
PINEAPPLE, ARUGULA, MACADAMIA NUT
Provided by Mary Corpening Barber
Categories Smoothie Non-Alcoholic Blender Fruit Leafy Green Nut Vegetable Breakfast Brunch Vegetarian Tropical Fruit Pineapple Tree Nut Macadamia Nut Arugula Chill Vegan Drink Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 cups/720 ml; serves 2
Number Of Ingredients 8
Steps:
- Combine the water, apple juice, pineapple, arugula/rocket, mint, macadamia nuts, chia seeds, and salt in a blender. Blend until smooth.
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