Roasted Spicy Pineapple With Passion Fruit Glaze Recipes

PASSION FRUIT TARTS

Steps:

• For the filling: In the top of a double boiler, whisk together the butter, sugar, eggs, and passion fruit juice until the mixture is thick and will hold a line, about 12 minutes. Transfer the double-boiler insert to a larger bowl filled with ice and cold water, and stir occasionally until cool. The mixture will be quite thick.
• For the crust: In a large bowl, combine 2 cups of the flour, the salt, lard, and butter and rub together with the tips of your fingertips until the mixture resembles small peas. Add the remaining 1/4 cup flour and bring together into a rough mass. Add the ice water, 1 tablespoon at a time and press into the mixture with a fork or your fingertips just until the mixture adheres into a dough. You may not need all the ice water. Press the dough into a ball and refrigerate for 2 hours.
• To assemble the tarts: Roll the dough out to 1/8-inch thick and, using a small plate or a cardboard template, cut the dough into six 4 1/2-inch diameter rounds. Transfer the rounds to 2 baking sheets, prick all over with a fork, and freeze for 20 minutes. Preheat the oven to 425.
• Bake the tart bases for 12 to 15 minutes, until slightly golden. Using a large heavy spatula, transfer them to a rack (they crumble easily) and, when cool, spread with a nice thick layer of the passionfruit curd almost out to the edges of the pastry. Scatter the pistachio nuts around the very edges of the tarts and serve.

SPICY PINEAPPLE SAUCE

Steps:

• Heat oil in a saute pan to medium temperature.
• Add garlic and onion.
• Saute about 2 minutes.
• Stir in rice vinegar and crushed pineapple, juice included.
• Add allspice, red pepper flakes and mustard.
• Heat, stirring, about 4 minutes or until bubbly and slightly thickened.
• Blend mixture, either by hand blender or container, until smooth,
• Just before serving, stir in chopped basil and diced red bell pepper.

ROASTED PINEAPPLE

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with a nonstick baking mat or parchment paper.
• Slice pineapple crosswise into 1/4-inch slices, and place in a single layer on the baking sheet. Squeeze lime juice over pineapple slices. Combine the sugar, salt, and chili powder in a shallow dish. Coat each pineapple slice on both sides with sugar mixture and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes.
• Serve warm or at room temperature.

SNAPPER WITH SPICY PINEAPPLE GLAZE

Steps:

• In a small bowl, combine the preserves, vinegar, ginger, garlic, 1/2 teaspoon salt and cayenne; set aside. Place fillets on a broiler pan coated with cooking spray. Rub fillets with oil; sprinkle with remaining salt., Broil 4-6 in. from the heat for 5 minutes. Baste with half of the glaze. Broil 5-7 minutes longer or until fish flakes easily with a fork. Baste with remaining glaze.

GLAZED ROASTED PINEAPPLE

Steps:

• Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

SPICED GLAZED PINEAPPLE WITH CINNAMON FROMAGE FRAIS

Steps:

• Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the fromage frais.
• Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few secs, tossing the pineapple to glaze in the sauce.
• Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais

ROASTED PINEAPPLE WITH RUM-VANILLA GLAZE

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.

PAN-ROASTED CHICKEN WITH PINEAPPLE-CHILE GLAZE

Steps:

• Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
• Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40-45 minutes.
• Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12-15 minutes; season glaze with salt.
• When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.