Alan Wongs Pineapple Mango Macadamia Nut Relish Recipes

MANGO-PINEAPPLE TART WITH MACADAMIA NUT CRUST

Steps:

• For crust:
• Blend first 4 ingredients in processor until nuts are finely ground. Using on/off turns, cut in butter until pea-size pieces form. Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.
• Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan. Trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.
• Preheat oven to 375°F. Bake crust until golden, about 25 minutes. Cool. (Can be made 1 day ahead. Wrap and store at room temperature.)
• For filling:
• Combine milk and cream in heavy medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes. Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
• For assembly:
• Remove vanilla bean from filling. Whisk filling just until smooth; spread in crust. Arrange pineapple and mango slices in concentric circles atop filling. Brush fruit with preserves. (Tart can be assembled 3 hours ahead. Refrigerate.)

ALAN WONG'S PINEAPPLE-MANGO-MACADAMIA NUT RELISH

Steps:

• Combine pineapple, mango and nuts in a non-reactive bowl.
• Add remaining ingredients and toss to mix.
• Correct seasoning, adding fish sauce, lime juice, or hot sauce to taste.

MANGO PINEAPPLE RELISH

Steps:

• Prepare jars, lids and bands.
• Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 20 minutes, stirring frequently.
• Ladle hot relish into prepared jars leaving a 1/4" headspace. Check for
• air bubbles. Process jars in a boiling water bath for 15 minutes. Adjust
• time according to your altitude.

GLAZED PINEAPPLE WITH MACADAMIA NUT CRUNCH

Steps:

• Preheat the broiler.
• Cut the pineapple into 8 slices about 1-inch thick.
• For a decorative presentation you might want to cut notched grooves 1 inch apart on the top of each slice to suggest the grooves of a scallop shell.
• In a small bowl, combine the macadamia nuts, brown sugar and salt.
• Add the melted butter and stir until well blended.
• Place the pineapple slices on a baking sheet lined with foil.
• Sprinkle with a few tablespoons of the nut mixture, or arrange in a graphic pattern over each pineapple slice.
• Broil the pineapple slices about 6 inches from the heat until the filling starts to caramelize, about 1-1/2 minutes.
• Serve hot.