BROWN SUGAR PINEAPPLE HAM
With just four ingredients, this pineapple glaze for ham is straightforward and simple - just what you're looking for in a holiday ham with easy steps. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/2-in.-deep cuts in a diamond pattern. Cover and bake 1-1/2 hours., In a small bowl, mix remaining ingredients. Spread over ham, pressing mixture into cuts. Bake ham, uncovered, 30-60 minutes longer or until a thermometer reads 140°.
Nutrition Facts :
BRAZILIAN GRILLED PINEAPPLE
Favorite at a Brazilian steakhouse in Dallas. Not sure if this is the exact recipe they use but it tastes very close. Great side for kabobs and steak.
Provided by SoccerNut
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
- Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 66.4 g, Fat 0.3 g, Fiber 3.6 g, Protein 1.3 g, Sodium 12.6 mg, Sugar 58 g
BARBEQUED PINEAPPLE
Barbecued Pineapple! Serve in a bowl or a banana boat with pineapple on either side and a scoop of ice cream or two on top and drizzled with juice glaze. You may substitute juice (1/2 cup) for the sugar and rum part of the marinade.
Provided by Michael Fischer
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 8h30m
Yield 4
Number Of Ingredients 7
Steps:
- Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
- Preheat grill for high heat. Lightly oil grate.
- Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 30.9 g, Fat 0.4 g, Fiber 2.8 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 6.1 mg, Sugar 25.1 g
BROWN SUGAR GLAZED PINEAPPLE
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.
FLAMBEED PINEAPPLE CREME BRULEE
Steps:
- Preheat an oven to 325 degrees F.
- To make the custard: Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat. Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins. Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins.
- Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
- To make the pineapple: Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
- In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
- When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.
BROWN SUGAR PINEAPPLE BRûLéE
A cored pineapple is used to serve this dessert, so be sure to select one with bright leaves.
Yield Serves 8
Number Of Ingredients 6
Steps:
- Line baking sheet with foil. Using large sharp knife, quarter pineapple lengthwise through leafy top. Core each wedge. Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece. Set aside. Transfer pineapple shells to baking sheet. Cover leaves with foil to protect from heat.
- Preheat broiler. Melt butter in heavy large skillet over medium heat. Add sugar, water and cinnamon. Bring to boil, stirring until sugar dissolves. Remove from heat. Add rum to sauce; ignite with match. (Pineapple and sauce can be prepared 1 day ahead. Cover pineapple and sauce separately. Bring sauce to simmer before continuing.) Add pineapple wedges to skillet. Cook until heated through, turning to coat, about 4 minutes. Return pineapple to shells. Boil sauce until thick, about 2 minutes.
- Cut each pineapple wedge crosswise into 1/2-inch-thick slices, keeping shells intact. Spoon sauce over pineapple. Broil until sauce bubbles and browns slightly, about 3 minutes. Transfer to plates.
PINEAPPLE IN BROWN SUGAR WITH ICE CREAM
This is a very sweet dessert to end a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Melt butter in a medium saute pan over low heat. Add sugar and stir until melted. Add pineapple, rum, if desired, and vanilla, and turn heat up to medium high.
- Cook, stirring, until liquid is reduced and pineapple is glazed, about 15 minutes. Be careful not to burn.
- Serve in bowls with a scoop of ice cream.
BROWN SUGAR PINEAPPLE BRULEE
A cored pineapple is used to serve this dessert so be sure and pick a pretty one with bright green leaves.
Provided by evelynathens
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Line baking sheet with foil.
- Using large sharp knife, quarter pineapple lengthwise through leafy top.
- Core each wedge.
- Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece.
- Set aside.
- Transfer pineapple shells to baking sheet.
- Cover leaves with foil to protect from heat.
- Preheat broiler.
- Melt butter in large skillet over medium heat.
- Add sugar, water and cinnamon.
- Bring to boil, stirring, until sugar dissolves.
- Remove from heat.
- Add rum to sauce; ignite with match.
- Add pineapple wedges to skillet.
- Cook until heated through, turning to coat, about 4 minutes.
- Return pineapple to shells.
- Boil sauce until thick, about 2 minutes.
- Cut each pineapple wedge crosswise into ½-inch-thick slices, keeping shells intact.
- Spoon sauce over pineapple.
- Broil until sauce bubbles and browns slightly, about 3 minutes.
Nutrition Facts : Calories 251.2, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 28.8, Carbohydrate 55, Fiber 4.9, Sugar 43.1, Protein 1.9
PINEAPPLE BRULEE RECIPE
Provided by Dglmedia
Number Of Ingredients 4
Steps:
- Heat broiler. Line broiler rack with foil. Place pineapple on foil; sprinkle each slice with 1 tablespoon sugar. Broil 4 inches from heat for 2 to 3 minutes until sugar melts and bubbles. Place on serving plates; top with sorbet. Spoon juices from foil around pineapple. Garnish with mint if desired. (Adapted from Woman's Day magazine.)
FLAMBEED PINEAPPLE CREME BRULEE
Make and share this Flambeed Pineapple Creme Brulee recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat an oven to 325 degrees F.
- To make the custard:.
- Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat.
- Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins.
- Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins. Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
- To make the pineapple:.
- Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
- In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
- When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.
Nutrition Facts : Calories 689.9, Fat 46.8, SaturatedFat 25.6, Cholesterol 381.6, Sodium 56.1, Carbohydrate 65.8, Fiber 3.2, Sugar 54.2, Protein 7.5
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