Honey-Curry Glazed Pineapple
1 pineapple, peeled and cut into 2-inch chunks
1/4 cup honey
1 tablespoon curry powder
1 tablespoon vanilla extract
1/4 cup light brown sugar
1/4 cup Grand Marnier
Preheat oven to 500 degrees F. Lightly grease a baking sheet.
Combine pineapple chunks, honey, curry powder and vanilla extract in a bowl; toss well. Arrange on prepared baking sheet. Bake for 10 minutes.
Sprinkle with brown sugar and drizzle with Grand Marnier. Ignite pineapple with a long match and let flames die down.
Pineapple Banana Fritters
Source: Gourmet, May 1991
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
3 tablespoons granulated sugar
1 teaspoon ground ginger
3/4 cup chopped fresh pineapple, drained
3/4 cup banana, chopped
1/2 cup milk
1 large egg, beaten lightly
Vegetable oil for deep-frying
Confectioners’ sugar for dusting fritters
In a small bowl sift together the flour, the baking powder, the granulated sugar, the ginger, and a pinch of salt.
In a bowl combine well the pineapple, the banana, the milk, and the egg; add the flour mixture, and stir the batter until it is combined.
In a kettle heat 1 1/2 inches of the oil until it registers 375 degrees F on a deep-fat thermometer, drop the batter by tablespoonfuls into the oil in batches, and fry the fritters, turning them, for 1 to 1 1/2 minutes, or until they are golden.
Transfer the fritters with slotted spoon to paper towels to drain and sift the confectioners’ sugar over them.
1 fresh pineapple
2 kiwi fruit
1 pint strawberries
1 can mandarin oranges
2 tablespoons coconut
6 sugar cubes
Slice pineapple in half lengthwise, scoop out insides and reserve the shell. In a large bowl, combine pineapple, sliced kiwi, sliced bananas, sliced strawberries, drained oranges and cored, sliced apple. Toss with coconut and fill pineapple shells with mixture.
Soak sugar cubes in lemon extract and place on top of pineapples. Ignite and serve immediately.
1 pineapple, peeled, 1-inch slices
2 teaspoons black peppercorns, crushed
2 tablespoons granulated sugar
3/4 cup fresh orange juice
1 tablespoon honey
1/2 cup dark rum
2 cups vanilla ice cream
4 mint sprigs for garnish (optional)
Trim and slice pineapple into large rings. Remove core from pineapple rings using a round cutter or a paring knife. Coat sides of pineapple slices with black pepper and sprinkle with sugar.
Heat a large skillet over high heat. Cook the sugared pineapple until golden amber brown for 2 to 3 minutes on each side. Remove the pineapples when cooked and heat the orange juice, honey and rum together until it becomes a light syrup, about 3 to 4 minutes. Scoop ice cream into center of pineapple slice and spoon with some of the rum sauce before serving.
Source: Better Homes and Gardens Online
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1 (20 ounce) can crushed pineapple (juice pack)
2 tablespoons light rum
1 1/2 cups light vanilla ice cream or frozen yogurt
In a 10-inch skillet stir together orange peel, orange juice, cornstarch and ginger. Stir in undrained pineapple. Cook and stir until slightly thickened and bubbly.
In a small saucepan heat rum over low heat just until warm. Using a long match carefully, ignite rum and pour over pineapple mixture. Serve immediately over ice cream or frozen yogurt.
Makes 6 servings.
Nutrition facts per serving: 122 calories, 1 g total fat, 5 mg cholesterol, 27 mg sodium, 24 g carbohydrate, 2 g protein
1 (15 ounce) can crushed pineapple, drained
1/2 cup granulated sugar
2 tablespoons flour
3 eggs, beaten
4 slices bread, cut into cubes
1/2 cup butter or margarine, melted
Preheat oven to 350 degrees F. Spray an 8-inch square pan with Pam
Source: Caesar’s Head Hotel, South Carolina
1 scant cup milk
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
2 tablespoons melted butter
Mix and add 1 cup crushed, drained pineapple. Drop 1 teaspoon at a time into hot deep fat.
Serves 6 to 8.
Grilled Tequila Pineapple
1 ripe pineapple, peeled and cut into 1/2-inch
slices, or canned pineapple slices, drained
1/2 cup tequila or orange juice
1/4 cup brown sugar
Marinate the pineapple slices in the tequila for at least 2 hours, or overnight.
Place pineapple slices on a grill over moderate heat and grill for about 2 minutes on each side, until lightly browned. Sprinkle with brown sugar and serve immediately.
Serves 4 to 6.
Simmer 4 pineapple slices in a mixture of 1/4 cup vinegar, 2 tablespoons brown sugar, 2 tablespoons brandy and 1 cinnamon stick for 10 minutes. Chill.
Cut into chunks, if desired, and serve as a fruit accompaniment with ham, pork or chicken.
Rummy Pineapple with Vanilla Ice Cream
1 ripe medium pineapple, peeled,
cored, and sliced into eight 1-inch rings
6 tablespoons unsalted butter, cut into tablespoons
1/2 cup plus 1 tablespoon light brown sugar
1/4 cup white rum
8 scoops vanilla ice cream
Cut slits halfway into the pineapple rings at 1-inch intervals, leaving the rings attached at the center. Scatter the butter over the bottom of a large skillet, preferably nonstick. Sprinkle 1/2 cup of the brown sugar evenly over the butter and place a single layer of pineapple slices on top. Cook over moderate heat for 5 minutes after the butter and sugar begin to bubble. Turn and cook for 5 minutes longer. Transfer the rings to a platter. Add remaining slices to the skillet and cook in the same manner; transfer to the platter.
Pour the accumulated juices from the platter back into the skillet and add the remaining 1 tablespoon brown sugar. Bring to a boil over high heat and cook until the liquid is reduced to a syrupy caramel, 3 to 5 minutes. Remove from the heat and let cool to lukewarm. Stir in the rum.
To serve, place a pineapple ring in each of 8 dessert dishes. Top each with a scoop of vanilla ice cream and spoon the sauce over all, dividing evenly.