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 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.
HOMEMADE PINEAPPLE UPSIDE-DOWN SUNDAE
Homemade vanilla ice cream gets a swirl of homemade caramelized pineapple, with the bonus of extra caramel sauce for topping the sundae. No heating up the kitchen to bake a cake; high-quality store-bought pound cake works beautifully as the base for the sundae.
Provided by Food Network Kitchen
Categories dessert
Time 7h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the ice cream: Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes.
- Strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- For the pineapple swirl: Combine the cream, butter and 1/2 teaspoon salt in a measuring cup and set aside. Cook the sugar, corn syrup and 1 tablespoon water in a saucepan over medium heat until the sugar is dissolved, stirring occasionally. Increase the heat to medium high and bring the mixture to a boil. Cook, swirling the saucepan once or twice so that the caramel cooks evenly, until it reaches a medium amber color, about 3 minutes. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. Whisk until smooth. Pour about 3/4 cup of the caramel into a measuring cup and set aside.
- Stir the crushed pineapple and any juices into the remaining 1/2 cup caramel in the saucepan and return to medium heat. Cook until reduced and thickened, about 12 minutes. Let cool 10 minutes and then process in a food processor until pureed. Chill until ready to use.
- Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer half of the ice cream to an 8-inch square metal pan and swirl in 1/2 cup of the pineapple mixture with a butter knife, using circular motions to distribute the pineapple throughout the cream. Add the remaining ice cream and repeat with the remaining pineapple. Cover with plastic wrap and freeze until firm, 2 to 3 hours.
- To assemble: Warm the caramel sauce in the microwave at high power for 30 seconds. Put a slice of pound cake in the bottoms of 8 bowls and top with a slice of pineapple, a scoop of ice cream and a dollop of whipped cream. Drizzle with caramel sauce and top with a maraschino cherry.
GRILLED PINEAPPLE SUNDAES
I found a basic recipe for this luscious dessert online, and tweaked it with some "doesn't this sound amazing?" tidbits from a friend. It doesn't get much simpler than this! -Anita Beachy, Bealeton, Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook pineapple slices on an indoor grill for 2-3 minutes or until heated through. Transfer to individual serving plates. Top each with a scoop of ice cream and whipped topping. Drizzle with ice cream topping; sprinkle with coconut.
Nutrition Facts : Calories 356 calories, Fat 12g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 212mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
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.
GRILLED PINEAPPLE BUTTERSCOTCH SUNDAES
Really good treat on a hot day! If pineapple is not in season I use canned pineapple.
Provided by Libbie Remmel
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Heat 6 tablespoons butter, white sugar, and nutmeg in a saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.
- Arrange pineapple on preheated grill and cover; grill until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.
- Melt remaining 1/2 cup butter in another saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.
Nutrition Facts : Calories 388.2 calories, Carbohydrate 51.9 g, Cholesterol 63.7 mg, Fat 21 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 13.1 g, Sodium 131.2 mg, Sugar 43.3 g
PINEAPPLE-GINGER SUNDAE
Reinvent the ice cream sundae with this tangy pineapple-ginger sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- With a sharp knife, slice off top and bottom of pineapple. Holding fruit upright on cutting board, slice off peel in strips; reserve peel. Cut flesh into 8 wedges. Remove core; reserve. Refrigerate wedges until ready to serve.
- Cut reserved peel and core into 1-inch pieces; place in a medium saucepan with ginger, sugar, and 4 cups water. Boil until reduced to 1 cup, 25 to 30 minutes. Strain, discarding solids; chill.
- Slice wedges thinly crosswise. Divide frozen yogurt evenly between 6 bowls. Top with pineapple and chilled syrup. Serve immediately.
Nutrition Facts : Calories 338 g, Fat 4 g, Fiber 2 g, Protein 4 g
PINEAPPLE GLAZE
As part of our Chefs' Secrets series, Angie, one of our TV chefs, shared this great recipe for getting the most usage from pineapple peels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients plus 1/2 cup water in a small saucepan and place over medium heat. Bring to a boil; reduce heat to a simmer, and cook until sauce is reduced by half and thickened, about 30 minutes. Strain through a sieve. Glaze may be stored in an airtight container for up to 1 week. Before serving chicken or pork, brush with heated glaze.
CARAMEL GRILLED PINEAPPLE SUNDAES
Okay, so I know that we really cheated on the sauce by using a jarred sauce, but this is exactly what we served to some guests for a last minute dessert after a meal of "Brats--Our Way" and grilled corn on the cob, and they loved it! For four adults and two small children, this really was just barely enough, and we could have probably eaten another pineapple. I noticed that most other pineapple recipes here involve marinating the pineapple or brushing it with something just before grilling. We've never tried that, but really enjoy the simple, fresh taste of the pineapple without other added ingredients. If you've never tried grilled pineapple, you owe it to your tastebuds to try one of the recipes for it here on the zaar!
Provided by SrtaMaestra
Categories Frozen Desserts
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
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! :).
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