Broiled Pineapple With Macadamia Crunch Recipes

PINEAPPLE MACADAMIA NUT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 9x9-inch pan.
• In a large bowl, mix flour, sugar, pudding mix, baking powder and salt.
• Make a well in the center and add shortening, eggs, pineapple, ½ cup of rum and vanilla.
• Beat until smooth.
• Stir in macadamia nuts.
• Bake at 350 degrees F for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean.
• While cake is still very warm, poke holes all over top of cake with toothpick.
• Slowly spoon glaze onto cake.
• Cake will be very moist.
• Let stand for at least 15 minutes to absorb glaze.
• Best served while still warm.
• Place water, butter, and ½ cup of sugar in small sauce pan.
• Boil 3 minutes.
• Remove from heat and add ¼ cup of rum.

FRESH PINEAPPLE WITH FROZEN BERRY SAUCE

Steps:

• Puree the thawed fruit, then pass them through a sieve to remove the raspberries seeds. Stir in sugar to taste if need be with orange juice or liqueur
• Set a clump of chopped pineapple in the middle of each dessert plate; drizzle sauce around the pineapple and garnish with mint leaves.

BROILED PINEAPPLE

Steps:

• Place pineapple slices on broiler pan.
• Mix sugar, butter and cinnamon.
• Spoon onto pineapple.
• Broil, 4 inch from heat, for 4-5 minutes, until bubbly.

BROILED PINEAPPLE WITH MACADAMIA CRUNCH

Steps:

• Preheat the broiler to very hot.
• Cut off the top of the pineapple. Cut a slice off the bottom to stabilize the pineapple, then peel from top to bottom with a sharp knife. Cut out any "eyes" in the fruit. Cut into 1/2 -inch-thick slices. Using a small cookie or biscuit cutter, cut the core out of each slice. Divide the slices on ovenproof plates. Chill until ready to serve. In a small bowl, toss together the macadamia nuts, sugar, butter and salt. Spoon over the pineapple slices. Broil (not too close to the heat) until the topping is caramelized and bubbly, about 2 to 4 minutes. Serve hot.

BROILED PINEAPPLE WITH RUM CARAMEL AND MACADAMIA TOFFEE

Steps:

• For macadamia toffee:
• Line baking sheet with foil. Place sugar and 1/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale golden color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Stir in nuts and cook until caramel is deep amber, swirling pan occasionally, 1 to 2 minutes. Pour onto prepared baking sheet. Cool completely. Peel macadamia brittle from foil. Transfer to work surface. Chop coarsely.
• For broiled pineapple:
• Preheat broiler. Line rimmed baking sheet with foil. Arrange pineapple slices in single layer on prepared sheet; sprinkle brown sugar over. Broil until sugar bubbles and turns amber, watching closely to avoid burning, 5 to 10 minutes. Remove pineapple from broiler.
• For rum caramel:
• Bring brown sugar, rum, butter, and vanilla to boil in heavy small saucepan. Stir until sugar dissolves. Boil without stirring until mixture is slightly thickened, 1 to 2 minutes.
• Arrange warm pineapple on large serving platter. Drizzle pineapple with rum caramel. Sprinkle macadamia toffee over.