Caramelized Pineapple Sundaes With Chocolate Coconut Sauce Recipes

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.

PINEAPPLE SUNDAES

Steps:

• Combine the chocolate and butter in a microwave-safe bowl. Heat at 50 percent power for 2 minutes; stir, then microwave at 30-second intervals until completely melted. Whisk in the cocoa and 1 3/4 cups sugar until smooth. Microwave the mixture on full power for 5 minutes, stopping to whisk occasionally. (Don't worry if the mixture looks grainy; continue to cook and whisk until smooth.) Add 1 cup half-and-half and microwave on full power until smooth and slightly fudgy, 2 minutes. Transfer to a thermos to keep warm.
• Fold the remaining 2 tablespoons half-and-half and 2 tablespoons sugar into the mascarpone in a bowl; cover and refrigerate.
• Preheat a grill to medium. Brush the cake slices lightly with oil and grill for 1 to 2 minutes per side. Brush the pineapple lightly with oil and grill until marked, about 1 minute per side.
• Top the cake with pineapple, a scoop of mascarpone cream and hot fudge. Garnish with coconut and/or nuts, if desired.

CARAMELIZED PINEAPPLE SUNDAES

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.

CARAMELIZED PINEAPPLE SUNDAES WITH COCONUT

Steps:

• Light a grill.
• Brush the pineapple rings with the oil.
• Grill over medium-high heat, turning occasionally, until the pineapple rings are lightly charred and softened, about 8 minutes.
• Transfer the rings to a work surface to cut them into bite-size pieces.
• In a medium skillet, toast the coconut over medium heat until golden, about 2 minutes.
• Transfer the coconut to a plate to cool.
• Scoop the frozen yogurt (or ice cream) into sundae glasses or bowls.
• Top with the grilled pineapple, sprinkle with the toasted coconut, and garnish with mint sprigs (if using) and serve right away.
• Enjoy!

CARAMEL-PINEAPPLE SUNDAES

Steps:

• Heat pineapple and topping in 1-quart saucepan over medium heat, stirring occasionally, until warm.
• Place sponge cake cups on indivdual serving plates.
• Place 1 scoop ice cream on each sponge cake cup. Spoon about 1/4 cup pineapple sauce over each sundae.

CARAMEL GRILLED PINEAPPLE SUNDAES

Steps:

• Peel, core, and slice pineapple into 3/4 inch to 1 inch thick rings. If your pineapple is already cored and sliced in a way that makes it impossible to cut into rings, just cut into big wedges. Pieces that are cut too small make it difficult to grill without losing pieces in the grill, as the pineapple will soften somewhat.
• Grill on a lightly oiled BBQ grill grate over medium to high heat, turning once, until the pineapple has nice grill marks, is warm, and slightly softened. Time will vary depending on your grill, but your eyes and your nose will tell you when it's ready!
• Warm caramel ice cream topping in microwave according to package directions.
• Assemble sundaes by placing a portion of pineapple in the bottom of each bowl. Top with a large scoop of vanilla ice cream, end drizzle a large spoonful of warm caramel topping over the top, and serve immediately.
• Enjoy the compliments from your guests.
• Grin as they ooooh and aahhhh over what a genius you are! :).

COCONUT-CHOCOLATE SUNDAES

Steps:

• Line a baking sheet with plastic wrap. Scoop ice cream into 1/4-cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks.
• Place a coconut-coated ball in the bottom of each serving glass. Sprinkle with clusters. Top with a second scoop and more clusters. Spoon sauce over top, sprinkle with unsweetened coconut, and serve.