Caramelized Fresh Pineapple Tiramisu Recipes

Steps:

• Core and peel pineapple. Slice it lengthwise into eighths.
• Heat butter in a large nonstick skillet over high heat. Coat pineapple wedges with sugar; place in hot pan. Cook, turning once and shaking pan often, until golden brown, 8 to 10 minutes. Remove pineapple.
• Stir 3 tablespoons water into pan, and heat briefly; drizzle over pineapple. Serve with frozen yogurt, if desired.

Steps:

• Melt the butter in a medium to large saute pan over medium heat.
• Place the pineapple slices (no more than 1/2 inch thick) over the melted butter in the pan. Sprinkle with the brown sugar.
• Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
• Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
• When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make EXTRA delicious! Pour some of the sauce over that as well. VERY hot, let cool a little before serving.
• Enjoy :).

Steps:

• Melt the butter and sugar in a medium skillet over medium heat. Stir until the sugar dissolves, about 3 minutes. Increase the heat to high. Add the pineapple and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. Remove the skillet from the heat and add the vanilla and salt. Divide the pineapple sauce among 4 sundae dishes. Top each dish with 1 scoop of ice cream and some chocolate sauce.

Steps:

• For coffee, tea, and cognac flavoring:
• Place coffee filter in strainer set over medium bowl. Bring 1 1/2 cups water to boil in heavy medium saucepan. Mix in coffee and tea. Turn off heat; cover and let steep 5 minutes. Strain mixture through coffee filter. Stir in Cognac. Cool completely.
• For cognac sabayon:
• Whisk yolks, cream, 4 tablespoons sugar, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water and whisk until mixture is thick and thermometer registers 160°F, about 5 minutes. Remove from over water. Place over larger bowl of ice and water. Cool quickly, whisking often, about 5 minutes.
• Stir mascarpone in large bowl to loosen texture. Fold in cooled yolk mixture in 3 additions, then fold in Cognac. Beat whites in medium bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff but not dry; fold into sabayon in 3 additions. Cover; chill up to 1 day.
• For caramelized pineapple:
• Combine pineapple, sugar, and salt in large nonstick skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar melts and syrup forms. Continue cooking until syrup is absorbed and pineapple is dry and golden, stirring occasionally, about 10 minutes; cool completely.
• Cover bottom of 13x9x2-inch glass baking dish with layer of ladyfingers. Brush with coffee flavoring. Spread with half of sabayon (about 3 cups). Scatter half of pineapple over. Repeat with ladyfingers, flavoring, sabayon, and pineapple. Cover; chill overnight.
• Sprinkle tiramisù generously with grated chocolate and garnish with fresh pineapple, if desired. Cut into squares or spoon onto plates and serve.
• *An Italian cream cheese; sold at many supermarkets and at specialty foods stores and Italian markets.

Steps:

• Divide the ingredients in half, and work in two batches. In a 10-inch skillet over medium-high heat, cook butter and sugar until melted and golden, 2 to 3 minutes. Add pineapple in a single layer with star anise. Saute, shaking pan occasionally, until the fruit is browned, 3 to 4 minutes. Turn; cook until other side is browned. Transfer to a gratin dish. Discard star anise before serving.

Steps:

• Slice pineapple into eight rings and cut each ring into 8 pieces.
• Warm butter in a large skillet over medium high heat. When butter begins to foam, add the pineapple and brown sugar (this is when you'd add the bananas if using that option).
• Cook, stirring frequently and make sure you are turning the pineapple chunks over while stirring. This should take about 4-5 minutes - just until the pineapple is brown and all the sugar is dissolved.
• Remove from heat and place into a shallow serving bowls and let cool 2-3 minutes.
• Place a scoop of ice cream/frozen yogurt on each serving and top with other toppings if desired. Or you can serve with just a dollop of freshly whipped cream and a sprinkle of cinnamon.

Steps:

• Thread pineapple onto skewers (if using wooden skewers, soak in water for at least 30 minutes before threading pineapple on). Mix together brown sugar, butter, cinnamon, vanilla, and honey. Place skewered pineapple on a large plate or pan. Using a spoon or a brush, thoroughly glaze each piece of pineapple with the brown sugar mixture.
• Place skewers on a grill, preheated to a medium-high temperature. Cook for 5-10 minutes on each side, or just until the sugar-glaze starts to caramelize.
• Serve warm.