Pineapple Baked Alaska Recipes

BAKED HAWAII

Steps:

• For the pineapple: Melt the butter in a large nonstick skillet over medium-high heat and add the pineapple and its juices. Cook, stirring occasionally, until all of the liquid has evaporated and the pineapple has caramelized, 10 to 12 minutes. Transfer to a medium bowl and stir in the condensed milk and salt; cover and freeze 30 minutes.
• Beat the cream and vanilla bean paste with a stand mixer on high speed until stiff peaks form, 3 to 4 minutes. Stir the chilled pineapple mixture to loosen it up, then fold in the whipped cream.
• Cut out a 4 1/2-inch round of pound cake using a 1-quart plastic deli/soup container as a cutter; this will be the base of the Hawaii. (If the pound cake is small, you can form the base out of multiple pieces.) Wrap the cake round in plastic and set aside until ready to use.
• Line the quart container with plastic wrap so that 4 inches hang over the sides. Add 2 cups of the pineapple ice cream, smooth the top, cover and freeze until solid, about 3 hours. Freeze the remaining pineapple ice cream for another use.
• Top the pineapple ice cream with the pistachio gelato, pushing it down to fill in all the gaps. Unwrap the pound cake round and press it into the top of the ice cream to make it adhere. Cover the top using the overhanging plastic wrap and freeze until solid, 2 to 3 hours.
• For the honey meringue: Boil the honey, sugar and 1/3 cup water without stirring in a medium saucepan until a candy thermometer registers 240 degrees F.
• Meanwhile, whip the egg whites, cream of tartar and salt in a stand mixer fitted with the whisk attachment on high speed until soft peaks form, 3 to 4 minutes. With the mixer running, carefully pour the hot syrup into the whites in a thin, steady stream. (The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.) Continue to whip until very thick and glossy, 4 to 5 minutes. Transfer to a large piping bag fitted with a large closed-star tip; set aside until ready to use.
• Use a 2 1/2- and a 1-inch round cutter to cut 2 rounds of pound cake. Pipe a tablespoon of the meringue in the center of a cake stand, then invert the frozen container of ice cream onto the center of the cake stand to unmold it, pressing the pound cake base into the meringue to glue it in place. Pipe a teaspoon of the meringue on the top of the ice cream core and press the 2 1/2-inch cake round on top. Pipe another teaspoon of meringue on the top of that cake round and press the 1-inch cake round on top. Working quickly, pipe a wide band of meringue around the circumference of the ice cream core about 2 inches from the bottom. Pipe another band just above so that the two bands touch. Repeat, making two additional bands forming a thick meringue "belt" in the center of the core. Use a small offset spatula to sculpt and smooth the belt into a pineapple shape, with the widest part in the center and tapering at the top and bottom; use more meringue if necessary. Pipe meringue over the two cake rounds on top and sculpt and smooth to completely cover and form the tapered top of the pineapple. Freeze for 2 hours. Store the remaining meringue in its piping bag at room temperature.
• For the fronds: Place the attached PDF of pineapple fronds on a rimmed baking sheet and place a piece of parchment on top. Melt the candy melts with 1 tablespoon of the coconut oil, stirring occasionally, in a heatproof bowl set inside a pot of simmering water. Turn off the heat and transfer 2 tablespoons of the melted candy to a small piping bag fitted with a small round tip. Trace the outside border of the pineapple fronds with the melted candy and freeze to set, about 5 minutes.
• Meanwhile, stir the remaining tablespoon coconut oil into the remaining melted candy in the bowl. Flood the pineapple top by spooning the liquid candy melt into the outlines of the frond. Freeze to harden, about 15 minutes.
• Pipe concentric bands of meringue stars to cover the surface of the pineapple. Freeze 30 minutes. Use a kitchen torch to toast the meringue, then freeze at least 10 minutes. Keep frozen until ready to serve.
• Right before serving, use a chef's knife to cut a 2-inch slit in the top of the pineapple. Insert the candy fronds into the slit and serve.

EASY BAKED ALASKA

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
• Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
• In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
• Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

BAKED ALASKAN PINEAPPLE

Steps:

• Preheat a broiler. Begin by cutting the pineapple in 1/2 lengthwise, 1/2 of the pineapple should be cut into cubes and the other 1/2 cored out. Using the cored out pineapple 1/2 like a basket, place the cubed papaya and mango inside. Add the juice of a lemon and the nutmeg. In a mixing bowl, add the egg whites and the sugars. Mix well until it reaches stiff peaks. Place this over the pineapple basket, covering the fruit completely. Place in the broiler for 1 to 2 minutes to brown the top of the meringue. Remove quickly to stop the cooking process.

BAKED PINEAPPLE

Steps:

• Place the slices of pineapple on a foil lined cookie sheet.
• Sprinkle with the brown sugar.
• Bake for 10 minutes in 350 degree oven.

CARAMELIZED-PINEAPPLE BAKED ALASKAS

Steps:

• Preheat the broiler and position the rack nearest the heat. Peel the cardboard carton off the ice cream and cut the ice cream into 4 round slices. Pack the slices into four 6-ounce ramekins, transfer to a baking sheet and place in the freezer.
• In a large nonstick skillet, melt the butter. Add the diced pineapple and cook over high heat, stirring occasionally, until lightly browned, about 2 minutes. Add 2 tablespoons of the dulce de leche and cook, stirring, until the pineapple is lightly caramelized, about 3 minutes. Add the remaining 1 tablespoon of dulce de leche and transfer the pineapple to a plate. Place the plate in the freezer to cool the pineapple.
• Put the egg white in a clean mixing bowl set over a saucepan of boiling water and, using an electric mixer with clean beaters, beat the egg white and salt at high speed until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, and beat until the meringue is stiff and glossy.
• Spoon the cooled pineapple over the ice cream along with any juices. Dollop the meringue over the pineapple and broil just until lightly toasted, about 45 seconds. Serve right away.

BAKED PINEAPPLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.

CARAMELIZED PINEAPPLE BAKED ALASKA RECIPE - (4.3/5)

Steps:

• Preheat the broiler and position the rack nearest the heat. Peel the cardboard carton off the ice cream and cut the ice cream into 4 round slices. Pack the slices into four 6-ounce ramekins, transfer to a baking sheet and place in the freezer. In a large nonstick skillet, melt the butter. Add the diced pineapple and cook over high heat, stirring occasionally, until lightly browned, about 2 minutes. Add 2 tablespoons of the dulce de leche and cook, stirring, until the pineapple is lightly caramelized, about 3 minutes. Add the remaining 1 tablespoon of dulce de leche and transfer the pineapple to a plate. Place the plate in the freezer to cool the pineapple. Put the egg white in a clean mixing bowl set over a saucepan of boiling water and, using an electric mixer with clean beaters, beat the egg white and salt at high speed until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, and beat until the meringue is stiff and glossy. Spoon the cooled pineapple over the ice cream along with any juices. Dollop the meringue over the pineapple and broil just until lightly toasted, about 45 seconds. Serve right away.

BAKED PINEAPPLE SIDE DISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl cream sugar and butter. Mix in eggs. Drain and add pineapple, then mix in the bread crumbs. Transfer mixture to a 10-inch pie plate or baking dish.
• Bake in preheated oven for 45 to 60 minutes, or until browned.