Pineapple Crystal Subparod Geuw Recipes

PINEAPPLE-LEMONADE PUNCH

Steps:

• Empty drink mix into large pitcher. Add water; stir until drink mix is completely dissolved. Stir in pineapple juice and grenadine syrup. Refrigerate several hours or until chilled.
• Meanwhile, insert pineapple chunks evenly onto skewers; cover and refrigerate until ready to use.
• Serve in 8 tall glasses over crushed ice, if desired. Add 1 pineapple skewer to each glass.

PINEAPPLE CRYSTAL - SUBPAROD GEUW

Steps:

• Slice the pineapple across into 8-10 rounds, about 1/2 inch thick. Remove the hard inner core with an apple or pineapple corer.
• In a 12 inch skillet, combine the sugar, water and orange water. Bring to a boil over high heat and cook for 3 minutes or until thickened.
• Add the pineapple slices (ok to layer them in needed) and return to a boil. Cook, turning the pineapple slices carefully to ensure they cook evenly, for 5 minutes or until soft.
• Add the 1 cup coconut cream to the skillet, stirring gently with a wooden spoon , careful not to tear the slices. Cook for another 2 minutes.
• Transfer the pineapple slices to a bowl and pour the sauce over the top. Set aside to cool to room temp, then cover and refrigerate to chill before serving.
• To Serve #1: Place 1-2 pineapple slices in individual dessert bowls. Add two tablespoons of crushed ice to each bowl. Spoon the sauce over the slices and top each with one tablespoon of the remaining coconut cream. Garnish with mint sprigs and serve immediately before the ice melts.
• To Serve #2: Place 1-2 pineapple slices in the center of a dessert plate. Add a scoop of vanilla ice cream and drizzle the sauce over the ice cream. Spoon a tablespoon of the remaining coconut cream over each and garnish with a sprig of mint. Serve immediately.

PINEAPPLE CANDY OR CRYSTALLIZED PINEAPPLE

Steps:

• Day 1: Peel the pineapple and remove the black spots and the core. Weigh about 500 g/ 1.1 lb of the pineapple and cut it into chunks. Bring a large pot of water to a boil. Once it boils, add the salt. Blanch the pineapple pieces in two batches in the boiling water for about 50 seconds per batch. Remove to a sieve using a slotted spoon, refresh with icy water to stop the cooking process, and drain well in the sieve.
• Make the syrup: Bring water and 5 cups/ 1 kg granulated sugar to a boil. Remove from the heat, add the pineapple to the syrup, cover and let stand for 24 hours. Place a piece of baking/parchment paper directly over the pineapple pieces in the pot; this will prevent them from rising to the surface.
• Day 2: Remove the pineapple pieces from the syrup using a slotted spoon. Place them in a sieve and let drain while you boil the syrup again. Add another ½ cup/ 100 g granulated sugar to the syrup in the pot. Bring to a boil. Remove from the heat and return the pineapple to the pot. Cover again with parchment paper and lid and leave to stand for another 24 hours.
• Day 3: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot
• Day 4: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot.
• Day 5: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot.
• Day 6: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot. Leave to stand for 48 hours. (Note 1)
• Day 8: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot. Leave to stand for 48 hours.
• Day 10: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot. Leave to stand for 4 days.
• Day 14: Remove the pineapple candy from the syrup. Place them on a baking tray lined with baking/ parchment paper. Heat the convection/fan oven to 50 degrees Celsius/ 120 degrees Fahrenheit.Dry in the oven: Place the candied pineapple in the oven and dry for one or two hours. Check a few times in between; the crystallized pineapple pieces should feel dry and not very sticky (maybe just a little bit sticky still).

KHAO PAD SAPPAROD (THAI PINEAPPLE RICE)

Steps:

• Cut half of the pineapple into cubes.
• Prepare all remaining ingredients and have at hand.
• In a small saucepan, heat the coconut milk to a boil.
• Add the coriander root, white pepper, sugar and fish sauce.
• Reduce heat and simmer the sauce for 3-5 minutes, then strain.
• Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
• When the oil is hot, add the meat, pineapple, cashews and rice.
• Stir and toss to combine well.
• Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
• You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
• Continue stif frying until the rice is heated through.
• If desired, fill the empty pineapple half with the rice mixture.
• Garnish and serve.

FRENCH WEST INDIES SAUCE CHIEN

Steps:

• Finely chop the garlic, shallots, chili, ginger, parsley and chives in a food processor. Add remaining ingredients, and process just to mix. Add 1/4 cup boiling water, and process to mix. Run the machine in short bursts until you have a coarse puree. If desired, add more salt or lime juice, to taste. The sauce can be served immediately, but it becomes more flavorful if you let it sit for an hour.

PINEAPPLE CURD

Steps:

• Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
• Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until thickened, 3 to 5 minutes.
• Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.

FRESH FRUIT COCKTAIL

Steps:

• In medium saucepan, combine apple juice, lemon juice, orange or lemon zest, and cinnamon sticks. Heat to boil and simmer, uncovered 10 minutes.
• Cool to room temperature.
• In large serving bowl, combine apples, pineapple, orange, and grapes.
• Remove cinnamon sticks from apple juice mixture and pour mixture over fruit.
• Chill before serving.

OATMEAL WAFFLES

Steps:

• In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, and salt. Stir in oats. Make a well in the center of flour mixture; set aside.
• In a medium bowl beat eggs slightly. Stir in milk and oil. Add egg mixture all at once to flour mixture; stir until combined.
• Pour a generous cup of batter onto grid of a preheated, lightly greased waffle maker. Close lid quickly, do not open during baking. Bake according to manufacturer's directions. Use a fork to lift baked waffle off grid.
• Repeat with remaining batter. If desired, sprinkle waffles with powdered sugar, serve with maple syrup, or top with fruit and yogurt.