Roasted Golden Pineapple With Spiced Whipped Cream Recipes

ROASTED PINEAPPLE WITH WHIPPED CREAM

Steps:

• Spray both sides of the pineapple rings with nonstick cooking spray. Rub the pineapple slices with the dark brown sugar.
• In a small chilled bowl, beat the cold whipping cream with an electric beater until it starts to thicken. Add the confectioners' sugar and beat until it forms soft peaks. Add the rum and continue beating until medium stiff peaks form.
• Heat a grill or grill pan until very hot. Spray the grill with more nonstick cooking spray. Brush the pineapple slices with butter and lay the pineapple in a single layer on the grill until browned, turning once, 1 to 2 minutes per side.
• Add the pineapple and let roast until brown. Remove to a plate and allow to cool slightly.
• Arrange the pineapple slices on a serving platter, then add a large dollop of the chilled whipped cream to each slice. Serve 2 pineapple rings per person. Garnish; with small bunches of mint or a few mint leaves.

ROASTED PINEAPPLE WITH THYME-GINGER ICE

Steps:

• Scatter the thyme leaves among the compartments of 2 large ice cube trays. Fill the trays with ginger beer and freeze at least 6 hours and preferably overnight.
• Preheat the oven to 400 degrees F.
• Put the pineapple slices on a nonstick baking sheet. Brush both sides very lightly with vegetable oil and sprinkle them evenly with the sugar; sprinkle very lightly with salt as well. Roast in the oven for 20 minutes. Remove from the oven and flip the slices.
• Put in the oven and continue roasting until they are golden, about 10 minutes more. Remove from oven and cool slightly in the pan.
• Transfer the ginger beer ice cubes to a food processor and pulse until broken down and fluffy. Transfer to a small cake pan or baking dish.
• To serve, put 2 slices of warm pineapple on each dessert plate; top with a scoop of ginger ice and garnish with a small sprig of thyme.

ROASTED PINEAPPLE MILKSHAKE

Steps:

• Put ice in the blender. Add the cooled grilled pineapple, the pineapple juice, sorbet and ice cream. Pulse until the mixture is smooth and creamy. Pour into 4 large wine glasses. Top each glass with a splash of club soda. Serve.
• Heat grill to high. Brush pineapple with oil and grill until golden brown on all sides.

ROAST WHOLE PINEAPPLE WITH BLACK PEPPER & RUM

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the sugar, chilli and 1 tsp cracked pepper in a large roasting tin. Roll the pineapple in the sugar, leave it laying in the excess and dot the top with the pieces of butter. Don't worry if they fall into the tin - they will all be used when basting.
• Roast the pineapple for 30 mins, basting every 10 mins with the buttery juices, until sticky and golden. Remove the dish from the oven and leave to cool slightly.
• While the pineapple is cooling, make the rum cream by whipping the coconut cream to soft peaks, then fold in the rum. Just before serving, baste the pineapple again, then bring to the table whole in the roasting tin, sprinkled with some extra chilli flakes. Carve into wedges or slices, and serve with any extra sauce from the tin and a large dollop of the cream.

BRAZILIAN GRILLED PINEAPPLE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
• Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

PEAR AND GINGER CRISP WITH SPICED WHIPPED CREAM

Steps:

• Preheat oven to 375*F.
• Toast the pecans in the oven for about 8 mintues, then set aside.
• When cool enough to handle, chop coarsely.
• In a bowl, mix the flour, brownsugar, granulated sugar, cinnamon and a pinch of salt.
• Using a spoon, slowly stir in the butter.
• Add the pecans.
• In another bowl, mix the ginger, lemon juice, sugar and a pinch of salt.
• Mix in the sliced pears.
• Turn into a 2-2 1/2 QT baking dish and cover with the topping mixture.
• Bake until the topping is crisp and pears are soft when tested with the tip of a knife, about 40 minutes.
• Whip the cream, then beat in the sugar and spices.
• Serve with the warm crisp.

CINNAMON SPICED CHOCOLATE CAKE WITH WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking soda, cinnamon, salt, allspice and cloves in a large bowl and set aside.
• Melt the chocolate and butter in a double boiler or the microwave and whisk until smooth. Add the granulated sugar, vanilla, eggs and milk to the melted chocolate and whisk until smooth.
• Add half of the dry ingredients and fold together with a spoon or spatula. Repeat with the remaining dry ingredients.
• Butter and flour twelve 4-ounce ramekins, custard cups or disposable aluminum cups. Invert and tap on the counter to expel the excess flour. Fill each cup three-quarters of the way with batter and tap gently or use a spatula to smooth. Space the cups 1 to 2 inches apart on a baking pan. Bake until the edges look firm and dry and the centers are slightly soft, about 14 minutes. Cool briefly and remove the cakes from the ramekins.
• Just before serving, beat the heavy cream, sour cream, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Garnish each with a dollop of whipped cream.