Fresh Pineapple Rum Recipes

HOMEMADE PINEAPPLE RUM

Steps:

• Place the pineapple chunks in a large, air-tight container. Pour the rum over the pineapple, covering it completely. Seal the container.
• Allow the pineapple to soak in the rum for 1-2 weeks. Lightly shake the container and turn it over every day or two.
• After the infusion is complete, drain the liquor from the fruit. Store the infused liquor in an air-tight container in the refrigerator for up to three months.

FRESH PINEAPPLE RUM

Steps:

• Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
• Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
• Strain out pineapple before serving.

PINEAPPLE-RUM COCKTAIL

Steps:

• In a large pitcher, stir together pineapple juice, spiced rum, and lime juice. Refrigerate until chilled. Serve over ice, garnished with lime slices.

MINTY PINEAPPLE RUM

Steps:

• Place the first 5 ingredients in a blender; cover and process until pureed. Transfer to a 1-1/2-qt. pitcher; stir in rum. Pour 1/3 cup mixture into each glass. Add ice; pour 1/2 cup soda over ice. Garnish with pineapple slices and additional mint leaves.

FRESH PINEAPPLE WITH RUM SAUCE

Steps:

• Heat half-and-half and brown sugar in heavy medium saucepan over medium heat to simmering.
• Whisk about 1 cup hot half-and-half into egg yolks, then whisk yolks into remaining half-and-half. Cook, whisking constantly, over low heat until slightly thickened, 7-10 minutes. Strain through sieve and let cool to room temperature. Stir in rum and refrigerate covered.
• Cut tops and bottoms from pineapples and cut away peels and eyes. Quarter lengthwise. Remove cores and cut each quarter lengthwise in half. Spoon sauce over pineapple and garnish with mint sprigs.

BAKED RUM PINEAPPLE

Steps:

• DAY BEFORE:.
• Combine the molasses, brown sugar, cinnamon, butter and rum to form a paste. Chill. Remove from refrigerator at least 1/2 hour before using.
• 2 hours before your party:.
• Cut the pineapples, including the leafy tops, into quarters. Cut out the core and cut pineapple off of the skin and into bite size pieces. Return it to the shell.
• Place the pineapples onto foil lined baking sheets and cover the leafy tops with foil. Brush the pineapple pieces with the rum mixture. Cover with plastic until ready to bake.
• To bake:
• Preheat oven to 350 degrees. Bake the pineapple until glazed and brown, 12 to 15 minutes. Arrange on a platter with toothpicks, and serve warm. Bake one pineapple at a time, because this is always eaten up quickly, and you will want to have more to serve later in the party.

COCONUT RUM SOAKED PINEAPPLE RECIPE - (5/5)

Steps:

• Cut Pineapple into bite size chunks. Place in medium bowl & Pour Coconut Rum over Pineapple. Cover & Refrigerate approx. 24 hours. Drain, reserving Rum. Serve pineapple in tropical flavored cocktails or as an alcoholic appetizer. The reserved Rum can be served alone or with additional Pineapple Juice.

CARAMELIZED PINEAPPLE WITH RUM

Steps:

• Preheat broiler and line a shallow baking pan with foil.
• Trim pineapple leaves to about 2 inches. Quarter pineapple lengthwise, reserving 2 quarters for another use. Cut and discard cores from remaining quarters. With a sharp knife cut fruit from rinds, keeping rinds intact and reserving them. Cut pineapple crosswise into 1/4-inch-thick slices.
• In a small saucepan cook butter, 2 tablespoons brown sugar, and rum over moderate heat, stirring, 1 minute. Add pineapple, stirring to coat, and cook mixture 1 minute.
• Put reserved rinds in baking pan and with a fork and spoon return pineapple pieces to rinds, arranging in original shape. Spoon remaining butter mixture over pineapple and sprinkle tops with remaining tablespoon brown sugar. Broil pineapple about 3 inches from heat until slightly charred and heated through, about 8 minutes.
• Serve caramelized pineapple with ice cream.

FRESH PINEAPPLE AND RUM PUNCH

Steps:

• Combine first 5 ingredients in large pitcher; using potato masher, mash several times. Cover; chill overnight.
• Strain mixture through coarse sieve set over large bowl. Transfer pineapple solids to processor; coarsely chop using on/off turns. Strain chopped pineapple through sieve set over same bowl, pressing on solids with spatula to release as much liquid as possible (discard pineapple solids in sieve). Pour strained pineapple punch back into pitcher. (Can be made 6 hours ahead; cover and chill.) Mix 2 cups cubed pineapple into punch, then mix in ice and serve.