Pineapple Lime Pate De Fruit Recipes

STRAWBERRY PàTE DE FRUIT

Steps:

• Line a rimmed 9" x 12" baking sheet (with at least a 1/4-inch rim) with parchment paper. Puree strawberries in a blender until smooth. Mix pectin and 3 tablespoons sugar in a bowl. Transfer puree to a 2-quart saucepan and bring to a boil over medium-high heat. Sprinkle pectin-sugar mixture onto puree and stir until pectin dissolves. Continue to boil for 2 minutes. Add 1 3/4 cups sugar in 3 parts, stirring after each addition and waiting 15 seconds between additions. Add corn syrup; cook mixture until it thickens slightly, about 3 minutes. Remove from heat; stir in juice. Pour mixture into baking sheet, spread evenly and let set 2 hours. Cut jelly into 1-inch squares or other shapes using a sharp knife. Toss squares, a few at a time, in remaining 3 tablespoons sugar. Store at room temperature in an airtight container for up to 1 month.

PINEAPPLE-LIME RICE

Steps:

• Bring the rice, pineapple juice, water, pineapple, butter, lime zest, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in the cilantro, green onions, and lime juice to serve.

PINEAPPLE-LIME IMPOSSIBLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®).
• Combine condensed milk, evaporated milk, lime juice, eggs, lime zest, salt, and vanilla extract for flan in a large bowl; whisk until thoroughly combined. Pour mixture into the prepared pan.
• Remove 4 pineapple slices and 1/2 cup pineapple juice from the can of pineapple. Cover and place in the refrigerator to reserve for the caramel topping.
• Place remaining pineapple slices and juice in the bowl of a food processor; blend until smooth. This should result in approximately 1 1/4 cups pureed pineapple.
• Whisk flour, baking powder, baking soda, and salt together in a small bowl until combined.
• Cream sugar and butter in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla. Add 1/2 of the dry ingredients, and mix until just combined. Stir in 1/2 of the pineapple puree until just combined. Continue adding dry ingredients alternately with pineapple puree, mixing until just combined. Place large spoonfuls of cake batter over the flan layer as evenly as possible; don't worry if they mix, they will separate during baking. Cover the Bundt® pan tightly with lightly greased aluminum foil and place it into a large roasting pan.
• Place in the preheated oven and fill the roasting pan with enough water to come 1/3 of the way up the sides of the Bundt® pan, or at least 1 inch deep. Bake in the hot water bath until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
• Remove from the water bath, remove aluminum foil, and allow cake to cool in the pan for 1 hour. Carefully run a table knife around the edges to loosen. Invert carefully onto a serving plate or platter and allow to cool to room temperature, about 30 minutes. Loosely cover cake and place into the refrigerator for 4 hours to overnight.
• Shortly before you are ready to serve the cake, combine butter and brown sugar for caramel topping in a large skillet over medium-low heat. Cook, stirring often, until bubbling and sugar has melted, about 2 minutes. Pour in reserved 1/2 cup pineapple juice; cook and stir until mixture is bubbling and thoroughly combined, about 2 minutes. Add reserved pineapple slices and cook, stirring the sauce frequently, about 3 minutes. Flip pineapple slices over; cook and stir until sauce has thickened and turned a slightly deeper golden brown color, about 3 minutes more.
• Quickly and carefully place the pineapple slices on top of the cooled cake. Spoon caramel sauce over top of the pineapple slices and cake. Garnish with lime zest and cherries.

PINEAPPLE-LIME PATE DE FRUIT

Steps:

• Grease an 8-inch square casserole dish with the vegetable oil and set aside. In a small bowl, combine the pectin with 1/4 cup of the sugar and set aside.
• Place the pineapple in a food processor and puree until very smooth. Transfer the pineapple puree to a 3-quart saucepan and add 1 3/4 cups of the sugar, the lime juice, and lime zest. Bring the contents of the pan to a boil over high heat, stirring with a spoon to dissolve the sugar. Once the fruit has come to a boil and the sugar is dissolved, reduce the heat to low and simmer for 2 minutes.
• Sprinkle the pectin mixture over the pineapple mixture and whisk to blend. Raise the heat to medium-high and return the pan to a boil. Cook the candy, whisking constantly, until the liquid has evaporated, the consistency is very thick and syrupy, and the volume is reduced to 1 1/2 cups, about 15 to 20 minutes. Remove from the heat and pour into the prepared casserole dish. Place the casserole dish on a wire cooling rack and allow to cool completely. Let stand at least 12 hours, and up to 24 hours, until candy has firmed up.
• Once the candy has firmed up, cut into 1-inch squares. Place the sanding sugar in a medium size bowl, and toss the candy cubes in the sugar to evenly coat. Serve immediately.

PINEAPPLE WITH LIME AND COCONUT

Steps:

• Combine coconut flakes with lime zest. Toast in a small skillet or in a toaster oven until coconut is golden brown remove from heat to a plate and reserve. Add lime juice, water, sugar and ginger to the pan or a small sauce pot. Bring to a bubble and dissolve the sugar. Remove syrup from heat and let stand.
• Cut pineapple into bite-size chunks and arrange on a plate. Peel and slice the kiwi into thin disks and arrange on pineapple. Scatter lime-scented toasted coconut over the fruit and drizzle the syrup down over the fruit in a slow, even stream.

PINEAPPLE AND LIME AGUA FRESCA

Steps:

• Peel the pineapple and chop the flesh, removing core and "eyes.".
• You should have about 1 lb of fruit.
• Put pineapple in food processor or blender and add the lime juice and half the mineral water.
• Puree to a smooth pulp.
• Stop processor and scrape the mixture from the side once or twice during processing.
• Place a strainer over a large bowl.
• Tip the pineapple pulp into the strainer and press it through with a wooden spoon.
• Pour the strained mixture into a large jug, cover and chill in the fridge for about 1 hour.
• Stir in the remaining mineral water and sugar to taste.
• Serve with ice.
• (I'm thinking the grown-ups may want to add something else as well - rum or vodka or tequila all come to mind).

PINEAPPLE LIME PIE

Steps:

• In a bowl, combine milk, lime juice and pineapple. Stir in food coloring if desired. Spoon into crust. In a small bowl, beat cream until stiff peaks form; beat in sugar, 1 tablespoon at a time. Spoon over filling. Sprinkle with chocolate if desired. Chill for at least 8 hours.

PINEAPPLE WITH LIME & VANILLA SYRUP

Steps:

• Gently heat the caster sugar, vanilla paste, lime juice and 50ml water in a pan until the sugar dissolves.
• Arrange the pineapple over a plate or platter. Drizzle over the syrup and set aside until ready to serve so the syrup can soak into the pineapple. Eat with vanilla or coconut ice cream, if you like.