Tropical Fruit Sundaes With Pineapple Rum Sauce Food

TROPICAL FRUIT SUNDAES WITH PINEAPPLE-RUM SAUCE

Steps:

• Combine first 5 ingredients in heavy medium heat until sugar dissolves. Boil gently until reduced to 1 cup, about 10 minutes. Cool to lukewarm. Mix in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat to lukewarm and whisk to blend before serving.)
• Scoop frozen yogurt into balloon-shaped glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit and serve immediately.

TROPICAL SUNDAES

Steps:

• For sauce
• Combine first 6 ingredients in heavy medium saucepan. Stir over medium heat until sugars dissolve. Boil gently until reduced to 1 cup, stirring frequently, about 15 minutes. Cool to lukewarm. Discard ginger pieces and add minced ginger. (Can be prepared 1 day ahead. Cover and store at room temperature. Reheat to lukewarm, whisking occasionally, before serving.)
• For sundaes
• Scoop ice cream into balloon glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit. Sprinkle with coconut and serve.

TROPICAL FRUIT SPLITS WITH RUM SAUCE AND CHILE-MACADAMIA BRITTLE

Steps:

• Make sauce:
• Stir together rum, boiling-hot water, and vanilla. Cook sugar in a 3-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove pan from heat and carefully stir in rum mixture (caramel will harden and steam vigorously). (Pan is removed from the flame to prevent alcohol from igniting. If it does ignite, simply allow flames to burn out on their own.) Simmer sauce until smooth. Remove pan from heat and when bubbling subsides stir in butter. Cool sauce to room temperature.
• Grill fruit:
• Prepare grill for cooking. Standing mango upright, cut 1 lengthwise slice from each broad side of mango (be careful because peeled mango is slippery) and discard pit.
• Cut each papaya half lengthwise into thirds.
• Standing pineapple upright, cut lengthwise into 1/2-inch-thick slices.
• Halve bananas lengthwise. Sprinkle all fruit lightly on 1 side with chili powder.
• Grill fruit on a well-oiled rack set 5 to 6 inches over glowing coals until grill marks form, about 1 minute. Turn fruit over and grill 1 minute more. Transfer to a cutting board and slice into decorative pieces.
• Coarsely chop three fourths of brittle, reserving remainder for garnish.
• Put 3 scoops ice cream into each of 8 dishes and top with grilled fruit and sauce. Sprinkle splits with chopped brittle and garnish with larger pieces of brittle and coconut.

TROPICAL PINEAPPLE SAUCE

Steps:

• Dice pineapple into 1/2-inch pieces, removing any brown eyes. Combine fruit, sugars, mint and lemon juice. Cover and leave on the counter for 1 hour.
• Stir pineapple mixture and discard the mint. Add mixture to a heavy nonreactive pan and simmer slowly, stirring regularly, for about an hour, until sauce is very thick and clear and has reached 220 degrees.
• Add rum. Stir until mixture is thick and clear again, about 5 minutes. Sauce will keep 3 months in the refrigerator or a year if processed.
• To process, put a rack in a large stockpot or line the pot with a folded kitchen towel, then fill the pot with water and bring to a boil. Add 4 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them inside until ready to fill.
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add the lids to soften rubber gaskets. Rings and lids may be left in the water until jars are filled.
• Remove the jars from the water bath and ladle hot sauce into warm jars, leaving 1/2-inch of headspace. Run a plastic knife gently around the inside of the jar to remove any air bubbles. Recheck the headspace.
• Wipe jar rims clean with a damp towel. Place the lids on the jars, screw on the rings and lower the jars back into the pot of boiling water. Return to a full boil and boil for 15 minutes. Transfer jars to a folded towel and let cool for 12 hours. You should hear them ping as they seal.
• Once cool, test the seals by removing rings and lifting jars by the flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within 3 months, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.

PINEAPPLE WITH RUM SAUCE

Steps:

• Remove pineapple leaves and discard.
• Quarter pineapple lengthwise and cut out and discard cores.
• With a sharp knife, cut fruit from rinds, keeping rinds intact and reserving them.
• Cut pineapple crosswise into 1/4 inch thick slices.
• In a medium size saucepan, melt butter; add 5 tablespoons brown sugar, rum, lemon juice and bring to a light boil.
• Reduce heat and cook over moderate heat for 1 minute, stirring continuously.
• Add pineapple slices, stir to coat and cook for 1 minute, stirring occasionally.
• Preheat broiler to HIGH.
• Line a shallow baking pan with aluminum foil.
• Place reserved rinds in prepared pan and with a fork and a spoon return pineapple pieces to rinds, arranging to near original shape.
• Spoon remaining sauce over pineapple.
• Sprinkle top of pineapple with remaining brown sugar.
• Broil pineapple about 3 inches from broiler elements until slightly charred and heated through, about 6 to 8 minutes.
• Serve pineapple hot with icecream if desired.