PINEAPPLE IN BROWN SUGAR RUM SYRUP
Make and share this Pineapple in Brown Sugar Rum Syrup recipe from Food.com.
Provided by dicentra
Categories Tropical Fruits
Time 45m
Yield 4 pints
Number Of Ingredients 4
Steps:
- Peel, core and remove eyes. Cut into chunks.
- Combine water and brown sugar. Bring to a boil.
- Reduce heat and simmer 5 minutes stirring occasionally.
- Add pineapple and simmer in syrup for 10 minutes.
- Remove from heat and stir in Rum.
- Pack in jars leaving 1/2 inch head space. Remove air bubbles, adjust caps and process 15 minutes in boiling water bath.
- Adjust time according to your altitude. Makes about 4 pints.
Nutrition Facts : Calories 375.2, Sodium 34.8, Carbohydrate 80.3, Sugar 79.4
PINEAPPLE IN LIME, VANILLA AND RUM SYRUP
Steps:
- Soak the wooden skewers in cold water for at least 30 minutes before broiling or grilling the pineapple.
- Gently heat the sugar and water together in a saucepan, until the sugar dissolves. Halve the vanilla bean, scrape the seeds from the pod, and add them to the pan. Add the rest of the bean pod, and the lime zest, as well. Simmer the ingredients gently for 10 to 12 minutes, or until the liquid is reduced and syrupy. Add the rum to the mixture, if using.
- Preheat the broiler on high or preheat a grill to medium-high, and lightly oil the grate.
- Meanwhile, remove the top and tail of the pineapple. Carve away the skin and scoop out the spiny eyes. Cut the pineapple crosswise into eighths, and discard the inner core from each piece. Slide the pineapple slices onto the presoaked wooden skewers.
- Broil the skewered pineapple pieces for 8 to 10 minutes on a baking pan lined with aluminum foil or grill the skewers 8 to 10 minutes. Spoon the hot spiced syrup over the skewers, and serve with ice cream, if desired.
BROWN SUGAR GLAZED PINEAPPLE
Steps:
- Preheat the broiler. Remove skin and "eyes" from pineapples and slice into 3/4-inch rounds; remove core if you wish or just thickly coat each slice with a layer of brown sugar. Set slices on a broiler pan.
- Place the pan under the broiler as close to the heat as possible and broil until the sugar is caramelized, about 3 minutes keep your eye on the pineapple to make sure it does not burn.
- Remove slices from the broiler pan and set on plates; garnish with drops of port wine if you wish.
PINEAPPLE IN GINGER RUM SYRUP
Juicy pineapple with a nip of rum and ginger is a sophisticated compote that complements bites of the pecan spice cake (recipe precedes) but also makes a satisfying light dessert on its own.
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Bring water, sugar, and ginger to a boil in a wide 6-quart heavy pot, stirring until sugar is dissolved, then boil, uncovered, 3 minutes. Remove from heat and let syrup steep, covered, 10 minutes.
- Remove ginger with a slotted spoon and discard. Add pineapple to syrup and simmer, covered, stirring occasionally, until pineapple is translucent, 6 to 8 minutes.
- Transfer pineapple with slotted spoon to a heatproof bowl, then boil syrup, uncovered, until reduced to 2 cups, 10 to 15 minutes. Add rum to syrup and gently boil 1 minute, then pour over pineapple. Cool to room temperature, about 45 minutes. Serve at room temperature or chilled.
- Pineapple in syrup can be made 1 day ahead and chilled, covered.
ROASTED PINEAPPLE WITH RUM-VANILLA GLAZE
Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Place pineapple wedges on a rimmed baking sheet. Stir together rum, brown sugar, and vanilla bean and seeds in a small bowl. Brush rum mixture onto pineapple. Dot pineapple tops with butter.
- Roast until liquid has evaporated and pineapple has caramelized, about 30 minutes. Let pineapple cool slightly in dish on a wire rack. Serve warm or at room temperature topped with ice cream.
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.
WARM PINEAPPLE SUNDAES WITH RUM SAUCE
Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. -Jamie Miller, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place pineapple in 1-qt. baking dish. In a small bowl, combine the brown sugar, rum and ginger; spoon over pineapple. Dot with butter. , Bake, uncovered, until pineapple is lightly browned and sauce is bubbly, 8-10 minutes. Place ice cream in 2 dessert dishes; top with pineapple and sauce. Serve immediately with crushed cookies.
Nutrition Facts : Calories 536 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 221mg sodium, Carbohydrate 95g carbohydrate (78g sugars, Fiber 2g fiber), Protein 4g protein.
PINEAPPLE IN BROWN SUGAR WITH ICE CREAM
This is a very sweet dessert to end a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Melt butter in a medium saute pan over low heat. Add sugar and stir until melted. Add pineapple, rum, if desired, and vanilla, and turn heat up to medium high.
- Cook, stirring, until liquid is reduced and pineapple is glazed, about 15 minutes. Be careful not to burn.
- Serve in bowls with a scoop of ice cream.
GRILLED PINEAPPLE WITH RUM REDUCTION SAUCE
If you like pineapple upside down cake, you will LOVE this grilled pineapple. Basic ingredients compliment each other perfectly. This is really best when served still hot along with vanilla ice cream, with the warm sauce drizzled on both the pineapple and the ice cream. Prep time does not include time for the pineapple to macerate since that is very flexible.
Provided by Catfish Charlie
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut the pineapple into 8 wedges, remove core and rind with a knife.
- Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
- Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
- Heat the grill to medium heat.
- Add the vanilla and rum to the bag, seal and shake.
- Remove the pineapple from the bag and place it on the grill.
- When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
- Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
- Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.
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