Calypso Rum Pineapple Ginger And Brown Sugar Marinadeglaze Recipes

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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

CARAMELIZED PINEAPPLE WITH BROWN SUGAR-GINGER ICE CREAM



Caramelized Pineapple with Brown Sugar-Ginger Ice Cream image

Categories     Fruit     Ginger     Dessert     Broil     Freeze/Chill     Pineapple     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 4

1 pineapple, peeled, halved lengthwise, cored, each half cut lengthwise into 9 wedges
1 cup (packed) dark brown sugar
Brown Sugar-Ginger Ice Cream
6 tablespoons sweetened flaked coconut, toasted

Steps:

  • Preheat broiler. Line large baking sheet with foil. Arrange pineapple wedges side by side in single layer on prepared baking sheet. Pat pineapple wedges with paper towels to remove excess moisture. Using fingertips, press 1 cup brown sugar through coarse sifter over pineapple. Broil pineapple wedges until brown sugar caramelizes, watching closely to avoid burning and rotating baking sheet to broil evenly, about 3 minutes.
  • Arrange 3 wedges of warm caramelized pineapple in triangle on each of 6 plates. Place scoop of Brown Sugar-Ginger Ice Cream in center of pineapple triangle. Sprinkle 1 tablespoon coconut over each dessert and serve.

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