VANILLA PINEAPPLE COMPOTE
Steps:
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan. Squeeze the lemon juice into the pan. Stir to combine the ingredients and bring to a simmer. Add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
RAMBUTAN, PINEAPPLE AND TOFU CURRY
I love rambutans in the Wet Season which is during the Australian summer. This is one recipe I have used when trying to do something different.
Provided by Missy Wombat
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Shallow fry the tofu and set aside.
- Heat the oil in a thick based saucepan.
- Add the ginger, chilies, cardamom pods and garlic and sauté.
- Add the garam masala, coriander, cumin and turmeric and lightly fry.
- Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.
- Add the coconut milk.
- Serve with rice when cooked.
RAMBUTAN IN PINEAPPLE COMPOTE
Steps:
- 1. Place rambutan with pineapple, dates, prunes, ginger, cinnamon sticks and star anise in saucepan and heat over low heat for 10-15 minutes. (do not boil or fruit will break up) 2. Add mandarin segments and lime juice just before serving.
PINEAPPLE COMPOTE
I saw this on food network yesterday and it looks so yummy that I had to share :) From Roger Mooking of Food Network.
Provided by Boomette
Categories Pineapple
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a sauté pan over medium heat.
- Add pineapple, season with sugar and salt.
- Sauté over medium heat for 5 minutes.
- Add ginger, stir and remove from heat.
PINEAPPLE COMPOTE
Our home economists came up with this slightly sweet compote to go with slices of spicy Raspberry-Chipotle Glazed Ham.
Provided by Taste of Home
Time 20m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil over medium-low heat. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring frequently. Transfer to a serving bowl. Serve warm or chilled.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
CARAMELISED PINEAPPLE COMPOTES
Impress your guests with Gordon Ramsay's intensely flavoured fruit purée topped with yogurt and shavings of iced fruit granita
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 4
Steps:
- Cut the skin off the pineapple, then cut it lengthways into quarters and remove the core from each piece. Chop the flesh roughly and purée in a food processor or blender until creamy. Pour the purée into a large sieve set over a bowl, and leave to drain in the fridge overnight. Do not stir.
- Next day, pour the juice from the bowl into a freezerproof container. Freeze until solid (at least 4 hours).
- Now caramelise the flesh. At this stage, in the restaurant, we rub the flesh through a sieve with the back of a ladle to make it very creamy. It's not vital, but it makes this dessert extra-special. Tip the sugar into a medium-sized frying pan and stir in 2 tbsp cold water. Stand for 5 minutes before heating slowly over a gentle heat, shaking the pan until the sugar dissolves into a clear syrup. When all the crystals have dissolved, raise the heat and cook to a medium golden colour. Tip in the pineapple flesh and cook for 5 minutes, stirring, until flavoured and slightly reduced. Remove and cool, then keep in a covered container in the fridge until ready to serve (The purée will keep for up to 2 days.)
- When the pineapple juice has frozen, scrape it into icy shavings using a large metal spoon. Place in another container and keep frozen until ready to serve.
- To serve, divide the purée between 8 shot or small wine glasses and top with yogurt. (They can be chilled for up to 4 hours at this point.) Remove the shavings from the freezer and spoon over the yogurt. Top each glass with a Frosted coriander sprig and serve with Coconut tuiles.
Nutrition Facts : Calories 150 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
CITRUS AND PINEAPPLE COMPOTE
Categories Dessert Quick & Easy Grapefruit Orange Pineapple Sherry Healthy Honey Gourmet
Yield Makes about 2 cups, serving 2
Number Of Ingredients 5
Steps:
- In a bowl combine the grapefruit sections, the orange slices, and the pineapple chunks. In a small saucepan combine the reserved juices, the Sherry, the honey, and a pinch of salt and simmer the mixture, stirring, for 1 minute. Pour the mixture over the fruit and toss the compote gently.
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