SAUTéED PINEAPPLE WITH RUM SAUCE
Walnuts add a bitter, earthy element to this simple dessert-and a scoop of vanilla ice cream wouldn't hurt.
Categories Rum Fruit Dessert Sauté Pineapple Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
- Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
- Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter per batch and transferring to platter.
- While last batch of pineapple cooks, heat sugar, rum, and remaining 2 tablespoons butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.
- Serve pineapple with sauce spooned on top and sprinkled with walnuts.
SAUTéED PINEAPPLE WITH PECAN RUM SAUCE
My husband said it was to pretty to eat. But he gobbled it down and wanted more.
Provided by patricia taylor
Categories Other Desserts
Time 20m
Number Of Ingredients 7
Steps:
- 1. You can sauté the pineapple without the Wondra flour, although it won't brown as evenly or have a crisp crust.
- 2. Measure the flour into a pie plate. In a Pyrex measuring cup, combine 1/4 cup of the pineapple juice with the rum, sugar, and nuts; set aside.
- 3. Pat the pineapple dry. One at a time, lightly dredge the pineapple rings in the flour and put them on a wire rack. Heat the butter and oil over medium heat in a 12 inch skillet. When the butter begins to darken slightly, increase the heat to medium high and add the pineapple rings to the skillet. Sauté until golden brown on one side 2 to 3 minutes; turn the pineapple over and sauté until golden brown on the other side, 2 to 3 minutes. Transfer the pineapple to four dessert plates. Carefully add the rum mixture to the empty skillet; simmer and reduce until syrupy, 1 to 2 minutes. Remove from the heat and stir in the cream. Spoon a portion of the sauce over each plate and serve immediately with the 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.
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.
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.
PINEAPPLE RUM SAUCE
not set
Provided by BigOven Cooks
Categories Marinades and Sauces
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Bring pineapple juice and brown sugar to simmer over medium heat, stirring. Add pineapple chunks and bring to a boil, stirring, then cook over medium-high heat, stirring occasionally, 10 minutes. Add butter and rum and simmer, stirring, until butter is melted. Keep warm, covered, off heat.
Nutrition Facts : Calories 103 calories, Fat 2.97892859698372 g, Carbohydrate 20.1520837603342 g, Cholesterol 7.62578125327025 mg, Fiber 1.19067995097284 g, Protein 0.500410712137929 g, SaturatedFat 1.82961312202508 g, ServingSize 1 1 (98g), Sodium 23.8471523691779 mg, Sugar 18.9614038093614 g, TransFat 0.250719732823865 g
PINEAPPLE SAUCE
This sauce is great for all your desserts you like to top. Great on ice cream,puddings,pancakes, French toast, waffles, and use this when you make pineapple upside down cake -just spray pan -put in the amount you want to use - place a few cherries here and there and pour you batter over top and bake as usual.Good over angel food...
Provided by Pat Duran
Categories Marinades
Time 15m
Number Of Ingredients 7
Steps:
- 1. In a 1 quart saucepan, combine the brown sugar, cream, corn syrup, butter, cornstarch,reserved juice from pineapple and vanilla. Heat to boiling over medium heat, stirring until thickened slightly; remove from heat and mix in pineapple. Use as desired. Great over pancakes and waffles.
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
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.
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