CARAMELIZED PINEAPPLE
This easy dessert is perfect in the winter, when pineapples are plentiful.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Core and peel pineapple. Slice it lengthwise into eighths.
- Heat butter in a large nonstick skillet over high heat. Coat pineapple wedges with sugar; place in hot pan. Cook, turning once and shaking pan often, until golden brown, 8 to 10 minutes. Remove pineapple.
- Stir 3 tablespoons water into pan, and heat briefly; drizzle over pineapple. Serve with frozen yogurt, if desired.
Nutrition Facts : Calories 255 g, Fat 7 g, Protein 1 g
CARAMELIZED PINEAPPLE SUNDAES WITH CHOCOLATE-COCONUT SAUCE
Steps:
- For praline:
- Line 8x8-inch baking pan with foil. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Mix in nuts. Immediately pour mixture into prepared pan, spreading slightly. Cool completely. Peel foil off praline. Coarsely chop praline. (Can be made 1 week ahead. Store refrigerated in airtight container.)
- For sauce:
- Bring cream of coconut and cocoa to simmer in heavy medium saucepan over medium-low heat, whisking until smooth. Remove from heat. Add extracts and salt; whisk to blend. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
- For pineapple:
- Melt butter and sugar in very large skillet over medium heat, stirring until sugar dissolves. Increase heat to high. Add pineapple and sauté until golden, about 3 minutes per side. Divide pineapple among 8 sundae dishes. Top each with 1 scoop of ice cream. Top with sauce and praline.
SIMPLE CARAMELIZED PINEAPPLE
Found in All*You Magazine many years ago. I love making this dish for our family - very simple and I can tweak it with different toppings so it always seems just a bit different.
Provided by HokiesMom
Categories Dessert
Time 15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice pineapple into eight rings and cut each ring into 8 pieces.
- Warm butter in a large skillet over medium high heat. When butter begins to foam, add the pineapple and brown sugar (this is when you'd add the bananas if using that option).
- Cook, stirring frequently and make sure you are turning the pineapple chunks over while stirring. This should take about 4-5 minutes - just until the pineapple is brown and all the sugar is dissolved.
- Remove from heat and place into a shallow serving bowls and let cool 2-3 minutes.
- Place a scoop of ice cream/frozen yogurt on each serving and top with other toppings if desired. Or you can serve with just a dollop of freshly whipped cream and a sprinkle of cinnamon.
Nutrition Facts : Calories 407.4, Fat 20.5, SaturatedFat 11.7, Cholesterol 49.4, Sodium 59.8, Carbohydrate 55.4, Fiber 4.8, Sugar 43.1, Protein 5.1
CUSTARD CAKE WITH CARAMELIZED PINEAPPLE
Provided by Food Network
Categories dessert
Time 1h
Yield 1 (9 by 13-inch) pan
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, sift dry ingredients well. Add remaining ingredients except melted butter. Mix until batter is well combined using a whisk. Fold in melted butter and pour into a 9 by 13-inch baking pan. Bake in preheated oven for 45 minutes or until golden brown. Cut into 3-inch squares and serve with Caramelized Pineapple.
- In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened.
ROASTED PINEAPPLE WITH WHITE CHOCOLATE CARAMELIZED MACADAMIA NUTS
Steps:
- Chocolate Ring:
- Begin by melting the milk and white chocolate. Cut 4 sterilized, food-safe flexible plastic strips 1 1/2 inches wide and 5 inches long. Spread a thin layer of milk chocolate on the plastic strips. Using the tine of a fork, scrape the length of the strip through the chocolate to create lines. Spread a layer of white chocolate immediately, directly over and then fold to form a ring. Seal edge with a plastic strip. Set aside to harden.
- Preheat the oven to 360 degrees F.
- Mix the sponge by whisking the eggs and sugar on high speed for 15 minutes, until pale yellow and thick. Take out of the mixer and fold in by hand the sifted flour, chopped macadamia nuts, and melted butter. Spread thinly on a buttered, floured and parchment lined baking tray and bake for 15 minutes.
- Lower the oven to 340 degrees F.
- To roast pineapple, begin by cutting the pineapple into grape size pieces and then toss in sugar and spices. Bake for 2 hours. Let cool.
- To caramelize the macadamia nuts, first warm the nuts in the oven for 5 minutes. While nuts are warming, place the sugar in a small saucepan and cook over medium heat until the sugar melts and turns an amber color, about 10 minutes. Carefully add the nuts to the sugar mixture and stir to coat the nuts. Carefully remove from the pan and cool on a marble table or baking tray.
- To make mousse, boil the milk, remove from the heat and add the gelatin while mixing in the white chocolate. Cool down slightly before folding in the whipped cream.
- To make the jelly, melt the gelatin with the mango puree and strain into a container for future use.
- To plate, place a circle of sponge in the base of the chocolate ring, sprinkle with chopped caramelized macadamias. Pipe 1/3 of the cup with mousse; place a spoonful of pineapple mix, top with mousse and a layer of mango jelly. Place in the refrigerator for 1 to 2 hours. Once chilled, remove the plastic strip, top with caramelized macadamia nuts and macadamia sponge.
- Serve immediately.
YOGURT WITH CARAMELIZED PINEAPPLE AND HAZELNUTS
Steps:
- Melt butter in a large skillet over high heat. Add pineapple, sugar, and oats; cook, stirring and scraping bottom of pan, 5 minutes. Reduce heat to medium-high; cook, stirring, until sugar is caramelized and pineapple softens, about 5 minutes more. Stir in lime juice. Spread mixture in a single layer on a rimmed baking sheet, breaking up any big chunks; let cool slightly.
- Spread yogurt in a large dish. Top with pineapple mixture and hazelnuts. Serve immediately.
CARAMELIZED PINEAPPLE SUNDAES
Whenever we get a craving for a tropical escape, this super simple recipe whisks us away in no time. Vanilla's nice but drizzling the sauce over salted caramel ice cream and taking a bite is just pure paradise. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat butter over medium heat; stir in brown sugar. Add pineapple; cook and stir until tender, 8-10 minutes. Remove pineapple with a slotted spoon; set aside. , Bring remaining juices to a simmer; cook until thickened, 3-4 minutes. Remove from heat. Layer pineapple and ice cream into six dessert dishes; sprinkle with coconut and nuts. Drizzle with reduced sauce.
Nutrition Facts : Calories 469 calories, Fat 26g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 180mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 4g fiber), Protein 4g protein.
PINEAPPLE & MACADAMIA NUT CAKE
This delicious cake is one of my own invention. It's been a huge hit among family and friends and even inspired fierce bidding at a local charity auction! -Greta Kirby, Carthage, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.
Nutrition Facts : Calories 457 calories, Fat 20g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 296mg sodium, Carbohydrate 69g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMELIZED MACADAMIA NUTS
Make and share this Caramelized Macadamia Nuts recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 10m
Yield 2 , 2 serving(s)
Number Of Ingredients 2
Steps:
- Heat small heavy saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir.
- Continue stirring until the sugar has melted and caramelized the macadamia nuts.
- Carefully transfer nuts onto waxed paper. Let cool - break into pieces.
Nutrition Facts : Calories 337.3, Fat 25.4, SaturatedFat 4, Sodium 1.7, Carbohydrate 29.6, Fiber 2.9, Sugar 26.5, Protein 2.6
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