ROASTED-PINEAPPLE HOT BUTTERED RUM
This spin on hot buttered rum has a cardamom-spiced pineapple puree in the mix. Because the fruit is roasted, the punch takes some time to prepare, but it pays off in decadent flavor.
Provided by Martha Stewart
Categories Drink Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Line 2 rimmed baking sheets with nonstick baking mats. Mix 1 cup sugar, the vanilla seeds, and 5 tablespoons butter. Slice 1/2 inch from both ends of pineapple, and discard. Cut 2 slices crosswise, 3/4 inch thick, and set aside. Peel the remaining pineapple, and slice into 3/4-inch-thick spears, working around core. Discard core.
- Divide half the butter mixture between baking sheets, dropping it by rounded teaspoons onto mats. Arrange pineapple spears and rounds in a single layer on top of butter mixture. Top pineapple with spoonfuls of remaining butter mixture. Roast, rotating pans and basting with pan juices after 15 minutes, for 30 minutes. Flip pineapple, then roast until dark golden brown, about 30 minutes more. Let cool for 5 minutes. Cut rounds into 8 wedges, and reserve for garnish.
- Meanwhile, bring reserved vanilla pod, cardamom, allspice berries, water, and remaining 1/4 cup sugar to a boil in a medium saucepan. Remove from heat, and let stand for 30 minutes. Strain, and discard solids. Working in batches, blend liquid and roasted-pineapple spears with their pan juices on low speed until coarsely pureed. Increase speed to high, and process until smooth, about 2 minutes. Strain through a fine sieve into a medium saucepan, pressing firmly on solids. Discard solids.
- Heat pineapple mixture over low heat until heated through, then add rum if using. Divide among glasses, and top each with some of the remaining 2 tablespoons butter and reserved pineapple wedges.
RUM-ROASTED PINEAPPLE AND SUGARED PECANS WITH VANILLA BEAN ICE CREAM
Steps:
- For the pineapple: Preheat the oven to 425 degrees F.
- Begin by peeling the pineapple and cutting it into 1/2-inch-thick planks approximately 2 by 2 inches wide; discard the core. Arrange in a single layer in a roasting pan. Whisk together 1/2 cup water, the rum, sugar, vanilla and salt, and then pour over the pineapple. Sprinkle the top with a little extra sugar, if desired, then roast until caramelized, 17 to 18 minutes. When done, remove the pineapple from the pan and allow to cool slightly before dicing.
- For the pecans: Arrange the pecans in a baking sheet and toast until slightly darkened and fragrant, 7 to 8 minutes. Remove from the oven and allow to cool slightly before adding the butter to the baking sheet. Immediately toss the baking sheet to coat the pecans as the butter melts. Sprinkle evenly with the sugar and salt and toss once more. Set aside on a plate to cool.
- To assemble, place 2 to 3 scoops of vanilla bean ice cream in a bowl. Top with 2 to 3 spoonfuls of rum-roasted pineapple and garnish with sugared pecans.
HOT BUTTERED RUM PUNCH
This sweet punch is chock full of fall spicy taste. An excellent option to hot spiced cider and a natural addition to Thanksgiving celebrations. Or do as I do and have cranberry sauce on hand after Thanksgiving to make a hot punch to sip while decorating the tree or watching a game with friends. An excellent hot drink for a Thermos® for tailgating as well. If hot isn't your thing, serve over ice cubes with a splash of lemon-lime soda. Given to me by a good friend, I've looked all over and haven't found one quite like it.
Provided by KRUSHSH70
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 3h10m
Yield 10
Number Of Ingredients 11
Steps:
- Combine pineapple juice, water, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg, and allspice in a slow cooker, breaking the cranberry sauce apart using a fork.
- Cook on Low for 3 to 4 hours.
- Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.
Nutrition Facts : Calories 308 calories, Carbohydrate 60.2 g, Cholesterol 5.4 mg, Fat 2.4 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 1.3 g, Sodium 107.3 mg, Sugar 54.6 g
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.
HOT BUTTERED RUM
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat the pineapple juice until it steams, don't boil it. In a large mug with the cinnamon stick, stir together the rum and sugar. Pour the hot pineapple juice over rum. Float pat of butter on top. Serve immediately.
ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT
This is an easy dessert, but also fancy enough to serve guests. I love these flavor combinations! Recipe courtesy of Tyler Florence. He serves this with rum raisin ice cream. *There is a note at the end of the directions that tells you how to toast coconut.
Provided by LifeIsGood
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a saucepan, stir together the sugar, corn starch and salt. Add the hot water slowly, whisking constantly. Put the pot over high heat and bring to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened - about 3 to 5 minutes. Add the rum and the vanilla scrapings and stir to combine.
- Cut the top and bottom off the pineapple. Stand the pineapple up and slice off the rind from top to bottom. Then cut it into thirds, lengthwise. Cut the wedges in half, the short way, so you have 6 thick chunks. Remove the cores.
- Put the pineapple wedges onto a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes, then switch the oven to broil and cook until the pineapple is caramelized - about 10 to 15 minutes. Watch carefully to make sure it doesn't burn.
- Serve a hunk of pineapple covered in the remaining rum sauce, toasted coconut and 2 scoops of ice cream. Enjoy!
- *Note- to toast coconut: Preheat oven to 350 F and spread coconut on a cookie sheet and bake for 15 minutes, stirring occasionally. Watch it to make sure it doesn't burn.
Nutrition Facts : Calories 322.8, Fat 7.8, SaturatedFat 5.4, Cholesterol 19.4, Sodium 447, Carbohydrate 53, Fiber 2.8, Sugar 44.2, Protein 2.6
ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT
Steps:
- Preheat the oven to 400°F. In a pot, stir together the sugar, cornstarch, and salt. Add the hot water slowly, whisking constantly. Place the pot over high heat and bring the mixture to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened, 3 to 5 minutes. Add the rum and the vanilla scrapings; stir to incorporate.
- Cut the top and bottom off the pineapple with a large sharp knife. Stand the pineapple up on the counter and slice off the rind from top to bottom; then cut it into thirds lengthwise. Cut the wedges in half the short way so you have six thick chunks; remove the cores. Put the pineapple wedges on a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes; then switch the oven to broil and cook until the pineapple is caramelized, 10 to 15 minutes. Serve a hunk of pineapple covered with remaining rum sauce, toasted coconut, and 2 scoops of ice cream.
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.
ROASTED PINEAPPLE HOT BUTTERED RUM
Make and share this Roasted Pineapple Hot Buttered Rum recipe from Food.com.
Provided by KathyP53
Categories Beverages
Time 2h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat to 325 degrees.
- Line 2 rimmed baking sheets with nonstick baking mats.
- Mix 1 cup sugar, the vanilla seeds, and 5 tablespoons butter.
- Slice 1/2" from both ends of pineapple, and discarad. Cut 2 slices crosswise, 3/4" thick, and set aside. Peel remaining pineapple, and slice into 3/4" thick spears, working around the core. Discard core.
- Divide half the butter mixture between baking sheets, dropping it by rounded teaspoons onto mats. Arrange pineapple spears and rounds in a single layer on top of butter mixture. Top pineapple with spoonfuls of remaining butter mixture. Roast, rotating pans and basting with pan juices after 15 minutes, for 30 minutes. Flip pineapple, then roast until dark golden brown, about 30 minutes more. Let cool for 5 minutes. Cut rounds into 8 wedges, and reserve for garnish.
- Meanwhile, bring reserved vanilla pod, allspice berries, water, and remaining 1/4 cup sugar to a boil in a medium saucepan. Remove from heat, and let stand for 30 minutes. Strain and discard solids.
- Working in batches, blend liquid and roasted pineapple spears with their pan juices on low speed until coarsely pureed. Increase speed to high and process until smooth, about 2 minutes. Strain through a fine sieve into a medium saucepan, pressing firmly on solids. Discard solids.
- Heat pineapple mixture over low heat until heated through, then add rum. Divide among glasses, and top each with some of the remaining 2 tablespoons butter and reserved pineapple wedges.
Nutrition Facts : Calories 295, Fat 10.1, SaturatedFat 6.4, Cholesterol 26.7, Sodium 17.1, Carbohydrate 40.9, Fiber 0.8, Sugar 38.5, Protein 0.4
ROAST WHOLE PINEAPPLE WITH BLACK PEPPER & RUM
Roasting a pineapple whole gives you the best of both worlds - the outside is hot and sticky, but the middle is juicy and sweet, making the perfect summer treat
Provided by Tom Kerridge
Categories Dessert, Treat
Time 50m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 340 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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