BROWN SUGAR PINEAPPLE BRULEE
A cored pineapple is used to serve this dessert so be sure and pick a pretty one with bright green leaves.
Provided by evelynathens
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Line baking sheet with foil.
- Using large sharp knife, quarter pineapple lengthwise through leafy top.
- Core each wedge.
- Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece.
- Set aside.
- Transfer pineapple shells to baking sheet.
- Cover leaves with foil to protect from heat.
- Preheat broiler.
- Melt butter in large skillet over medium heat.
- Add sugar, water and cinnamon.
- Bring to boil, stirring, until sugar dissolves.
- Remove from heat.
- Add rum to sauce; ignite with match.
- Add pineapple wedges to skillet.
- Cook until heated through, turning to coat, about 4 minutes.
- Return pineapple to shells.
- Boil sauce until thick, about 2 minutes.
- Cut each pineapple wedge crosswise into ½-inch-thick slices, keeping shells intact.
- Spoon sauce over pineapple.
- Broil until sauce bubbles and browns slightly, about 3 minutes.
Nutrition Facts : Calories 251.2, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 28.8, Carbohydrate 55, Fiber 4.9, Sugar 43.1, Protein 1.9
BROWN SUGAR PINEAPPLE BRûLéE
A cored pineapple is used to serve this dessert, so be sure to select one with bright leaves.
Yield Serves 8
Number Of Ingredients 6
Steps:
- Line baking sheet with foil. Using large sharp knife, quarter pineapple lengthwise through leafy top. Core each wedge. Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece. Set aside. Transfer pineapple shells to baking sheet. Cover leaves with foil to protect from heat.
- Preheat broiler. Melt butter in heavy large skillet over medium heat. Add sugar, water and cinnamon. Bring to boil, stirring until sugar dissolves. Remove from heat. Add rum to sauce; ignite with match. (Pineapple and sauce can be prepared 1 day ahead. Cover pineapple and sauce separately. Bring sauce to simmer before continuing.) Add pineapple wedges to skillet. Cook until heated through, turning to coat, about 4 minutes. Return pineapple to shells. Boil sauce until thick, about 2 minutes.
- Cut each pineapple wedge crosswise into 1/2-inch-thick slices, keeping shells intact. Spoon sauce over pineapple. Broil until sauce bubbles and browns slightly, about 3 minutes. Transfer to plates.
FLAMBEED PINEAPPLE CREME BRULEE
Steps:
- Preheat an oven to 325 degrees F.
- To make the custard: Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat. Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins. Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins.
- Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
- To make the pineapple: Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
- In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
- When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.
PINEAPPLE BRULEE RECIPE
Provided by Dglmedia
Number Of Ingredients 4
Steps:
- Heat broiler. Line broiler rack with foil. Place pineapple on foil; sprinkle each slice with 1 tablespoon sugar. Broil 4 inches from heat for 2 to 3 minutes until sugar melts and bubbles. Place on serving plates; top with sorbet. Spoon juices from foil around pineapple. Garnish with mint if desired. (Adapted from Woman's Day magazine.)
BARBEQUED PINEAPPLE
Barbecued Pineapple! Serve in a bowl or a banana boat with pineapple on either side and a scoop of ice cream or two on top and drizzled with juice glaze. You may substitute juice (1/2 cup) for the sugar and rum part of the marinade.
Provided by Michael Fischer
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 8h30m
Yield 4
Number Of Ingredients 7
Steps:
- Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
- Preheat grill for high heat. Lightly oil grate.
- Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 30.9 g, Fat 0.4 g, Fiber 2.8 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 6.1 mg, Sugar 25.1 g
PINEAPPLES VICTORIA
This creme brulee is much easier to make than most, and because it is poured over the top of the pineapple, it is more forgiving.
Provided by Jonathan Reynolds
Categories project, dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- The day before serving, make the creme brulee by preheating the oven to 325 degrees and bringing the cream and vanilla seeds to a simmer. Whisk eggs and granulated sugar until blended. Add the hot cream in a steady stream, whisking the egg mixture constantly. Pour into a 2-quart souffle dish set in a roasting pan of hot water that comes 1/4 up the side and bake about 45 minutes -- the custard should be firm but not set. Cool to room temperature and refrigerate.
- Cut pineapple in half lengthwise, scoop out flesh and chop it into bite-size pieces.
- Preheat the broiler. Melt the butter, stir in the honey and add the pineapple and its juice. Saute until liquid evaporates. Add rum, warm it and set it on fire. Divide the mixture among the 6 pineapple shells, cover each with cold creame brlee and sprinkle with the sugars. Broil until the sugars are caramelized, watching carefully.
Nutrition Facts : @context http, Calories 1098, UnsaturatedFat 26 grams, Carbohydrate 93 grams, Fat 75 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 44 grams, Sodium 186 milligrams, Sugar 81 grams, TransFat 0 grams
FLAMBEED PINEAPPLE CREME BRULEE
Make and share this Flambeed Pineapple Creme Brulee recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat an oven to 325 degrees F.
- To make the custard:.
- Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat.
- Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins.
- Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins. Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
- To make the pineapple:.
- Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
- In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
- When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.
Nutrition Facts : Calories 689.9, Fat 46.8, SaturatedFat 25.6, Cholesterol 381.6, Sodium 56.1, Carbohydrate 65.8, Fiber 3.2, Sugar 54.2, Protein 7.5
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