Caramelized Pineapple With Ginger Crème Anglaise Recipes

CARAMELIZED PINEAPPLE WITH GINGER CRèME ANGLAISE

Steps:

• Heat milk, zest, and ginger until hot and remove from heat. Let stand 25 minutes, then reheat.
• Whisk together egg, sugar, flour, and a pinch of salt until smooth. Pour milk through a sieve into a bowl, discarding solids. Gradually whisk hot milk into egg mixture, then transfer to a small saucepan.
• Cook over moderately low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon and a thermometer registers 170°F, 3 to 5 minutes. (Do not let boil.) Pour custard through a fine sieve into a bowl and cover surface with plastic wrap to prevent a skin from forming. Chill until cold.
• Preheat broiler.
• Cut 8 (1/4-inch-thick) slices from middle of pineapple, reserving remainder for another use.
• Lightly oil a shallow heavy baking pan and arrange pineapple rounds in 1 layer. Sprinkle with sugar and broil 4 inches from heat, rotating pan if necessary for even browning, until caramelized, 7 to 8 minutes. Cool pineapple.
• Place 1 pineapple round on each dessert plate. Make a cut in each remaining round from edge to center. Working with 1 round at a time and holding round perpendicular to plate, gently twist cut edges away from each other and prop on top of pineapple on plate.
• Spoon crème anglaise around pineapple and sprinkle with crystallized ginger.

CARAMELIZED PINEAPPLE

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.

SAUSAGES WITH TANGY, GINGERY PINEAPPLE

Steps:

• Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.
• In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)
• Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.
• Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you'd like.
• Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.

CARAMELIZED PINEAPPLE

Steps:

• Melt the butter in a medium to large saute pan over medium heat.
• Place the pineapple slices (no more than 1/2 inch thick) over the melted butter in the pan. Sprinkle with the brown sugar.
• Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
• Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
• When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make EXTRA delicious! Pour some of the sauce over that as well. VERY hot, let cool a little before serving.
• Enjoy :).

CARAMELIZED PINEAPPLE AND CREME CARAMEL WITH BANANA ICE CREAM

Steps:

• Preheat oven to 275 degrees F.
• Begin by making the caramel as this is needed for the creme caramel and the pineapple. Place 1 cup of sugar in a heavy saucepan over high heat and cook until a bronze color. Swirl the pan as it begins to color to mix the sugar and caramel. Once the caramel has reached its color, very carefully pour a little of the caramel, just enough to cover the bottom, into 6 (2-ounce) timbales or ramekins.
• Using the remaining caramel, add the orange juice, rum, and vanilla extract to the pan. Return to the stove to dissolve the caramel. When all is melted, pour the caramel mixture over the pineapple slices and combine all of the ingredients for the pineapple marinade. Allow the mixture to cool for approximately 3 to 4 hours and refrigerate.
• To make the creme caramel, combine the warm milk and vanilla. In a separate bowl, combine the egg yolks, eggs, and remaining 3 tablespoons of sugar and beat well. Mix the warm milk and the egg mixture well to make a thin custard. Pour the custard into the ramekins, place in a deep tray, fill with 1 inch of hot water, and place in the oven for approximately 20 to 25 minutes until set. Remove from oven and allow to cool completely.
• To serve, use a small knife and score the outside rim of the ramekins to help release the creme caramels. Turn creme caramels onto a plate, add a few slices of caramelized pineapple and raisins, drizzle a little of the juice around the plate, and finish with a scoop of banana ice cream.

GINGERBREAD CAKE WITH CARAMELIZED PINEAPPLE AND RUM CREAM

Steps:

• Prepare Gingerbread Cake: Preheat oven to 350 degrees F.
• Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
• In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
• In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
• Reduce speed to medium.
• Add eggs, 1 at a time, beating well after each addition.
• In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water.
• Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
• Pour batter into prepared pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool cake in pan on wire tack 20 minutes.
• Loosen cake from pan.
• Invert cake onto rack; cool completely.
• Prepare Caramelized Pineapple: Cut crown and stem ends from pineapple; cut off rind.
• Slice pineapple lengthwise into quarters.
• Remove core from each quarter.
• Cut each quarter crosswise into 1-inch slices.
• In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine.
• Add pineapple to skillet; arrange in single layer.
• Cook pineapple 15 minutes, turning pieces over once.
• Prepare Rum Cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form.
• Add confectioners' sugar and rum and beat just until stiff peaks form.
• Sprinkle cake with confectioners' sugar.
• Serve cake with Caramelized Pineapple and Rum Cream.

CARAMELIZED PINEAPPLE WITH BROWN SUGAR-GINGER ICE CREAM

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.

PINEAPPLE-GINGER CRUMB CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
• Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
• Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
• Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
• On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
• Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
• Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.