Glazed Pineapple With Macadamia Nut Crunch Recipes

BROILED PINEAPPLE WITH MACADAMIA CRUNCH

Steps:

• Preheat the broiler to very hot.
• Cut off the top of the pineapple. Cut a slice off the bottom to stabilize the pineapple, then peel from top to bottom with a sharp knife. Cut out any "eyes" in the fruit. Cut into 1/2 -inch-thick slices. Using a small cookie or biscuit cutter, cut the core out of each slice. Divide the slices on ovenproof plates. Chill until ready to serve. In a small bowl, toss together the macadamia nuts, sugar, butter and salt. Spoon over the pineapple slices. Broil (not too close to the heat) until the topping is caramelized and bubbly, about 2 to 4 minutes. Serve hot.

SAUTEED PINEAPPLE WITH HONEY AND MACADAMIA NUTS

Steps:

• Drain the pineapple cubes in a strainer.
• Lay the pineapple cubes on a paper towel and pat dry.
• Put the butter in a medium sauté pan over medium heat.
• Make brown butter by heating the butter until melted and just starting to brown around the edges.
• Add the pineapple, and toss to coat with the butter.
• Add honey and toss to coat the pineapple with honey.
• Cook until the pineapple is golden, about 5 to 7 minutes.
• Take off the heat, and stir in 1 tablespoon Amaretto, and then add the almonds.
• In a small bowl, mix together the remaining Amaretto, mascarpone cheese and almond meal(crushed almonds).
• Place the pineapple mixture in a pretty parfait glass and serve it with a dollop of the cream.
• Serve at once.

PINEAPPLE & MACADAMIA NUT CAKE

Steps:

• Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.

PINEAPPLE UPSIDE-DOWN CAKENULLWITH MACADAMIA NUTS

Steps:

• Preheat oven to 350°F. Melt 6 tablespoons butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat. Stir in sugar, nuts, cherries and ginger. Cook until sugar mixture bubbles, stirring often, about 6 minutes. Cool slightly. Arrange pineapple pieces, overlapping slightly and in concentric circles, over sugar mixture. Set aside.
• Whisk flour, baking powder, baking soda and salt in medium bowl. Using electric mixer, beat 3/4 cup sugar and orange peel in large bowl until fragrant. Beat in 6 tablespoons butter until light. Beat in yolks 1 at a time. Beat in lemon juice and vanilla. Beat in flour mixture alternately with buttermilk.
• Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add 2 tablespoons sugar and beat until firm peaks form. Fold into batter. Spoon into pan atop pineapple.
• Bake cake until tester inserted into center comes out clean, about 1 hour. Transfer to rack; cool 5 minutes. Invert onto platter. Serve with whipped cream.

PINEAPPLE MACADAMIA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan and line with wax paper.
• In a large bowl, combine sugar, eggs, vegetable oil, pineapple juice and pineapple; mix well. In a separate bowl, sift together baking powder and flour. Stir flour mixture into pineapple mixture. Fold in macadamia nuts. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.

GLAZED PINEAPPLE WITH MACADAMIA NUT CRUNCH

Steps:

• Preheat the broiler.
• Cut the pineapple into 8 slices about 1-inch thick.
• For a decorative presentation you might want to cut notched grooves 1 inch apart on the top of each slice to suggest the grooves of a scallop shell.
• In a small bowl, combine the macadamia nuts, brown sugar and salt.
• Add the melted butter and stir until well blended.
• Place the pineapple slices on a baking sheet lined with foil.
• Sprinkle with a few tablespoons of the nut mixture, or arrange in a graphic pattern over each pineapple slice.
• Broil the pineapple slices about 6 inches from the heat until the filling starts to caramelize, about 1-1/2 minutes.
• Serve hot.