Fresh Pineapple Floats Recipes

FRESH PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
• Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
• Stir together the flour, salt, white sugar, and baking powder.
• Separate the eggs. Beat the whites until stiff but not dry.
• Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
• Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

FRESH-PINEAPPLE FLOATS

Steps:

• Preheat oven to 425 degrees. Peel pineapple using a sharp knife, reserving peels as you work. Cut flesh lengthwise into quarters; cut out and reserve core. Transfer peels and core pieces to a large pot; reserve flesh. Add 5 cups water; bring to a boil. Add granulated sugar and vanilla bean; cook, mashing peels occasionally with the back of a spoon to extract juice, about 30 minutes.
• Meanwhile, cut pineapple into 1/2-inch cubes; transfer to a rimmed baking sheet. Sprinkle with brown sugar and rum. Cook until just golden, about 20 minutes. Transfer to a bowl; let cool completely. Cover; refrigerate up to 2 days.
• Pour pineapple-peel mixture from pot through a sieve into a large bowl; discard solids. Return liquid to pot, and bring to a boil. Cook until reduced to 1/2 cup, about 4 minutes. Refrigerate syrup, covered, until ready to serve, up to 2 days.
• Divide pineapple evenly among 8 serving glasses. Top with 2 teaspoons syrup and 2 scoops ice cream. Fill with club soda. Drizzle with remaining syrup.

PINEAPPLE FLOATS

Steps:

• Preheat oven to 425 degrees.
• Place drained pineapple on a rimmed baking sheet and sprinkle with brown sugar. Cook until just golden, about 20 minutes. Transfer to a bowl; let cool completely.
• Divide pineapple evenly among 8 serving glasses. Top with 2 teaspoons syrup and 2 scoops ice cream. Fill with club soda. Drizzle with remaining syrup.

PINEAPPLE GINGER BEER FLOATS

Steps:

• Scoop 1/2 cup of pineapple sorbet into each of 4 tall glasses.
• Add 1/2 cup of pineapple juice to each glass.
• Pour 1/2 bottle of ginger beer into each glass.
• Top each drink with 1/4 can of crushed pineapple.
• Serve immediately with long straws.

PINEAPPLE ICE CREAM FLOAT RECIPE BY TASTY

Steps:

• Freeze the canister of an ice cream maker according to the manufacturer's instructions.
• Make the simple syrup: In a medium saucepan over medium heat, combine ½ cup (120 ml) pineapple juice and the sugar and bring to a boil. Stir to dissolve the sugar, then remove from the heat and let cool completely.
• In a high speed blender, combine the pineapple chunks, coconut milk, and cooled pineapple simple syrup. Blend until very smooth, 3-5 minutes.
• Transfer the mixture to the ice cream maker and churn for 25-30 minutes, or until it is the consistency of soft serve.
• Fill 4-6 glasses with ½ cup (120 ml) pineapple juice.
• Transfer the frozen pineapple mixture to a piping bag fitted with a large star tip and pipe evenly into the glasses, swirling in a circular motion. The frozen pineapple mixture will float in the liquid, but keep piping until you reach the top of the glass. Top with a fun straw or decorative skewer and serve immediately.
• Enjoy!