Pineapple Bananas Foster Recipes

EASY PINEAPPLE FOSTER RECIPE

Steps:

• In a small bowl, mix together rum, brown sugar, and cinnamon. Then in a glass baking dish, layout the pineapple rings and pour the rum mixture over them.
• Toss to coat, then let soak for at least 15 minutes, flipping the pineapple midway through.
• When you are ready to cook the pineapple, strain out the extra rum sauce from the pan of pineapple, and transfer it to a small saucepan.
• Bring the sauce to a simmer over medium-high heat, then reduce heat to medium-low and simmer for about 6 to 8 minutes, or until reduced by half. Set aside.
• While the sauce is cooking, heat a grill pan or saute pan over medium-high heat until hot. Lightly grease the pan with cooking spray.
• Add pineapple slices in an even layer and cook for 1 to 2 minutes per side until browned and grill marks appear. Transfer to a serving plate, and set aside. Repeat with remaining pineapple.
• Top each pineapple ring with a scoop of ice cream and drizzle with rum sauce. Serve immediately.

PINEAPPLE FOSTER

Steps:

• Put all ingredients, except pineapple, in deep saucepan.
• Cook and stir for 5 minutes, or until the sugar is dissolved.
• Add pineapple, and cook and stir for 6-8 minutes, until sauce has thickened slightly, and pineapple is tender.
• Remove from heat and let stand for 5 minutes.
• Add butter and stir until smooth.

PINEAPPLE AND BANANAS FOSTER

Steps:

• 1. in a large skillet over low heat, melt together the butter, sugar, crème de banane, and cinnamon.
• 2. Add the pineapple and simmer, stirring occasionally, for two minutes. Add the bananas, rum, and lemon juice and simmer, stirring gently for three minutes. Place one or two scoops of ice cream on each of four dessert plates or shallow bowls. Spoon the fruit and sauce over and around the ice cream, using it all. Serve at once. Serves four

ISLANDS BANANAS FOSTER

Steps:

• Melt butter, brown sugar, lime juice, rum, and seasonings in a large skillet over medium-low heat.
• Add bananas and pineapple.
• Saute until tender, but not soft, about 2 minutes.
• Serve over scoops of vanilla ice cream, garnished with coconut.
• **To toast your coconut, place in a nonstick skillet over medium heat about 5 minutes or until golden.

SLOW-COOKER PINA COLADA BANANAS FOSTER

Steps:

• Cut bananas in half lengthwise, then widthwise. Layer sliced bananas and pineapple in bottom of a 1-1/2-qt. slow cooker. Combine butter, brown sugar, rum and coconut extract in small bowl; pour over fruit. Cover and cook on low until heated through, 2 hours. Sprinkle with toasted coconut. If desired, serve with coconut ice cream, vanilla wafers or cream-filled wafer cookies.

TROPICAL BANANAS FOSTER

Steps:

• Melt butter in heavy large skillet over medium heat. Add brown sugar, nectar and rum; stir until sugar dissolves. Increase heat and boil until syrupy, about 4 minutes. Mix in ginger and nutmeg. Add pineapple, banana and mango and sauté just until heated through, about 1 minute. Let cool 2 minutes.
• Scoop ice cream into bowls. Spoon warm sauce over ice cream. Sprinkle with coconut, if desired; serve immediately.