Pineapple Boat With Fluffy Fruit Dip Recipes

PINEAPPLE BOAT WITH FLUFFY FRUIT DIP

Steps:

• In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat. , In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving. , Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the larger section, leaving a 1/2-in. shell. Cut fruit into chunks. , Fill shell with dip. Sprinkle with and orange and lemon zest if desired. Serve with pineapple chunks and other fruit.

FRIED RICE PINEAPPLE BOAT

Steps:

• Halve the pineapple lengthwise, right through the crown, keeping it attached. Put both halves cut-side up in front of you. On one of the halves, use a small sharp knife to cut into and around the perimeter of the fruit about 1/4 inch in from the peel. Locate the core in the center: cut it out on an angle on either side (it will look like a long V) and discard. Cut the remaining pineapple into a grid of small squares. Use a spoon to scoop the pieces out, leaving the pineapple empty. Chop any large pieces a little smaller and set aside in a bowl. Repeat with the other pineapple half, but reserve the pieces of fruit for another use.
• Whisk together the eggs and a small pinch of salt in a small bowl. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Pour the eggs into the skillet and let them run freely until they cover most of the bottom. Cook, undisturbed, until the top is set and no longer runny, 4 to 5 minutes. Roll up into a cylinder and transfer to a cutting board. Cut into thin spiral slices.
• Return the skillet to high heat and add 2 tablespoons oil. Once the oil just begins to smoke, add the ham, sugar, garlic, ginger, scallion whites and 1 teaspoon of the soy sauce and cook, stirring constantly, until the ham is browned, about 2 minutes. Add the rice, pepper and remaining 3 tablespoons soy sauce and cook, stirring occasionally, until the rice is heated through and the pepper is crisp-tender, about 3 minutes. Stir in the pineapple pieces, cooked egg, most of the peanuts and scallion greens, the remaining 2 teaspoons oil and salt to taste.
• Fill each pineapple half with the fried rice. Sprinkle with the remaining peanuts and scallion greens.

PINEAPPLE FRUIT BOAT

Steps:

• Stand pineapple upright and vertically cut a third from one side, leaving the leaves attached; set cut piece aside., Using a paring or grapefruit knife, remove pineapple from large section in strips, leaving a 1/2-in. shell; discard core. Cut strips into bite-size chunks. Set aside 2 tablespoons juice from pineapple; invert shell onto paper towel to drain. Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a large serving bowl or on a serving platter., In a large bowl, combine pineapple chunks, strawberries, orange and banana. In a small bowl, beat cream cheese and reserved pineapple juice; spoon over fruit and stir gently. Spoon into pineapple boat.

FLUFFY FRUIT DIP

Steps:

• In a large bowl, fold together the marshmallow creme and cream cheese.
• Stir in grated zest and liqueur or juice. Refrigerate until chilled.

FRUIT DIP

Steps:

• Blend together the cream cheese, marshmallow cream and thawed topping. Add enough pineapple juice to make it dipping consistency. Chill for 1 hour.