Brown Sugar And Rum Glazed Pineapple With Coconut Cooks Illust Recipes

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BROWN SUGAR AND RUM-GLAZED PINEAPPLE WITH COCONUT (COOK'S ILLUST



Brown Sugar and Rum-Glazed Pineapple With Coconut (Cook's Illust image

Make and share this Brown Sugar and Rum-Glazed Pineapple With Coconut (Cook's Illust recipe from Food.com.

Provided by Debbie R.

Categories     Dessert

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 tablespoons unsalted butter
1/4 cup dark rum
1/2 cup packed dark brown sugar
1 pineapple (peeled, cored and cut lengthwise into 3/4-inch spears)
1/2 cup sweetened flaked coconut

Steps:

  • Toast coconut by putting it on a baking sheet and baking at 350 degrees. Stir once or twice. It takes 6-8 minutes.; Let it cool.
  • Melt butter in a large nonstick skillet over medium high heat. Add rum, then sprinkile the brown sugar evenly over mixture. Cook until slightly thickened, about 1 minute.
  • Lay the spears in the pan. Lower heat to medium low. Cook until deep golden and slightly browned on both sides, about 8 minutes. Transfer the pineapple spears to a serving platter.
  • Return thhe pan with glaze to medium-high. Simmer until thickened, about 1 minute. Pour the glaze over the pineapple. Sprinkle with coconut before serving.

BROWN SUGAR GLAZED PINEAPPLE



Brown Sugar Glazed Pineapple image

Provided by Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 3

1 to 2 medium size fresh pineapples
1/4 cup (packed) brown sugar
Port, optional

Steps:

  • Preheat the broiler. Remove skin and "eyes" from pineapples and slice into 3/4-inch rounds; remove core if you wish or just thickly coat each slice with a layer of brown sugar. Set slices on a broiler pan.
  • Place the pan under the broiler as close to the heat as possible and broil until the sugar is caramelized, about 3 minutes keep your eye on the pineapple to make sure it does not burn.
  • Remove slices from the broiler pan and set on plates; garnish with drops of port wine if you wish.

GRILLED PINEAPPLE WITH BROWN SUGAR, COCONUT, AND RUM



Grilled Pineapple with Brown Sugar, Coconut, and Rum image

Provided by Melissa Roberts

Categories     Rum     Dessert     Quick & Easy     Backyard BBQ     Coconut     Summer     Grill     Grill/Barbecue     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup sweetened flaked coconut
1 (3 1/2-to 4-pounds) pineapple, peeled
1/2 cup packed dark brown sugar
1/4 cup dark rum
2 teaspoons curry powder (preferably Madras)
1 tablespoon fresh lime juice
Accompaniment: vanilla ice cream

Steps:

  • Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
  • Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
  • Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
  • Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.

BROWN SUGAR RUM GLAZE



Brown Sugar Rum Glaze image

I found this recipe during the Christmas 2009 season in a local newspaper. I haven't tried it myself yet but it looks delicious. The recipe says it is a great glaze for rum cake but I bet it would be fabulous over vanilla pound cake too.

Provided by Roxanne J.R.

Categories     Dessert

Time 15m

Yield 1 9" bundt cake

Number Of Ingredients 5

3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons dark rum
2 cups icing or 2 cups confectioners' sugar
1 tablespoon evaporated milk

Steps:

  • In a small pan melt 3 tablespoons butter and 3 tablespoons of brown sugar.
  • Cook 5-8 minutes until bubbly and brown.
  • Add 3 tablespoons dark rum and whisk for about 1 minute.
  • Remove from heat, add 2 cups sifted icing/confectioners' sugar and 1 tablespoons evaporated milk.
  • Pour over cake.

CALYPSO RUM, PINEAPPLE, GINGER AND BROWN SUGAR MARINADE/GLAZE



Calypso Rum, Pineapple, Ginger and Brown Sugar Marinade/Glaze image

An easy concoction that I made to give barbequed meats a bit of a spicy kick! With all the elements of the Caribbean - Dark Rum, Barbados Brown Sugar, Tropical Pineapple Juice and Fresh Ginger. This will make enough marinade/glaze for about 6 pork chops or pork steaks, 6 chicken breasts etc. Reserve a little of the marinade/glaze to dribble over the cooked meats just before serving. (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!)

Provided by French Tart

Categories     Pineapple

Time P1DT5m

Yield 6 serving(s)

Number Of Ingredients 8

2 inches fresh gingerroot, peeled and grated
3 garlic cloves, peeled & crushed
3 tablespoons brown sugar, such as Muscovado
2 tablespoons sunflower oil
1/4 teaspoon allspice
3 tablespoons dark rum
3 tablespoons pineapple juice
1 lime, juice and zest of, grated

Steps:

  • Mix all the ingredients together, store in a clean bottle or jam jar and allow to blend for at least 24 hours.
  • Marinade your choice of meat or poultry in the marinade/glaze for at least 4 hours - but preferably 24 hours.
  • Cook over a barbeque basting well - and reserve a little of the marinade/glaze to dribble over the top of the cooked meat/poultry.
  • (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!).

Nutrition Facts : Calories 90.7, Fat 4.6, SaturatedFat 0.6, Sodium 2.6, Carbohydrate 8.9, Fiber 0.1, Sugar 7.6, Protein 0.2

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