Pineapples Victoria Recipes

CARIBBEAN ROASTED PINEAPPLE

Caribbean Roasted Pineapple image

Provided by Giada De Laurentiis

Categories dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1/2 teaspoon ground pink peppercorns
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 pineapple, peeled
1 tablespoon olive oil
1/2 cup heavy cream
2 tablespoons sugar
1 tablespoon white rum
1/2 cup crumbled gingersnap cookies

Steps:

Preheat the oven to 350 degrees F.
On a plate, mix together the peppercorns, allspice, cinnamon and salt. Sprinkle the spice rub evenly over the pineapple or roll the pineapple in it so it is evenly coated.
Heat a medium Dutch oven over medium heat. Add the oil and place the pineapple in the pan. Cook, rotating the pineapple regularly, until light brown all over, about 3 minutes. Cover the pan and transfer to the oven. Roast until tender to the core when pierced with the tip of a knife, about 45 minutes. Uncover and allow the pineapple to cool to room temperature in the pan.
Meanwhile, in a medium bowl, combine the cream, sugar and rum. Using a handheld mixer, beat on high speed until soft peaks form, about 3 minutes.
Slice the pineapple into 1-inch-thick rounds. Place 1 slice on each plate. Dollop with a spoonful of cream and a crumble of gingersnaps. Drizzle any remaining juice over the top.

PINEAPPLES VICTORIA

Pineapples Victoria image

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

Ingredients

2 pints heavy cream
Beans scraped from 2 vanilla pods
10 large eggs
1/2 cup granulated sugar
1/4 cup soft light brown sugar
1/4 cup confectioners' sugar
3 gorgeous small pineapples
4 tablespoons butter
1/3 cup honey
1/3 cup light rum

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

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