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.
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.
GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE
Steps:
- Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
- Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
- While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
- Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
RUMMY PINEAPPLE AND CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the pineapple: Mix together the rum, brown sugar and vanilla extract in a medium bowl. Add the pineapple and toss until well coated. Cover and refrigerate for at least 1 hour.
- For the coconut garnish: In a dry saute pan over medium-low heat, toast the coconut flakes until light golden, 4 to 5 minutes. Set aside.
- Set a saute pan over medium heat. Add the butter and marinated pineapple, bring to a simmer and simmer until thickened, about 10 minutes.
- For the whipped cream: Just before serving, whip the cream, powdered sugar and vanilla extract until lightly thickened.
- Divide the pineapple between 2 bowls, spooning over the extra sauce. Top each bowl with half of the ice cream, whipped cream and toasted coconut.
PINEAPPLE AND RUM ICE CREAM
This is my own version of Pineapple Ice Cream, and I must say that it tastes better than the Pineapple Ice Cream that I purchase last week at Walmart..
Provided by Robin DuPree
Categories Ice Cream & Ices
Number Of Ingredients 10
Steps:
- 1. Bring half n half and coconut milk with the cinnamon just to a boil and then remove from heat and let steep, uncovered, 30 minutes.
- 2. While the cinnamon steeps, simmer pineapple chunks, tequila, and 1/2 cup sugar in a 1 quart sauce pan, partially covered, until pineapples are tender, about 15 minutes. Cool slightly, then puree mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth. Whisk together yolks and remaining sugar in a bowl, then add half-and-half and coconut mixture( do not strain) in a stream, whisking.
- 3. Pour custard into 3 quart saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170F on thermometer, about 8 minutes, immediately pour custard through a fine-mesh sieve into a metal bowl and whisk in pineapple puree with imitation rum, ginger, and chili pepper. Chill with a plastic wrap cover, stirring occasionally, for approximately 1 1/2 hours. This step is important since you do not want ice crystals to form in the ice cream during preparation, so this means that the mixture should be completely cooled.
- 4. Freeze custard in ice cream maker (in batches if necessary), then transfer to an airtight container and put in freezer harden, about 12 hours. Do not open containers during this process to prevent ice crystals from forming.
SAUTEED PINEAPPLES IN DARK PUERTO RICAN RUM ANDCOCONUT FLAMBE SAUCE ON VANILLA ICE CREAM
Steps:
- Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes. When golden, remove and let cool.
- Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks. When pineapple caramelizes, remove from the heat and carefully add the dark rum. Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat.
- To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on round. Serve warm pineapple-rum sauce over ice cream. Garnish with some extra toasted coconut or with half cinnamon stick.
RUM BABAS WITH POACHED PINEAPPLE & VANILLA ICE CREAM
A restaurant-style pudding you can make ahead for a relaxed end to your dinner party
Provided by Tom Kerridge
Categories Dessert, Dinner
Time 1h35m
Yield Serves 6
Number Of Ingredients 17
Steps:
- For the babas, gently heat the milk, then allow to cool slightly so it's tepid. Add 1 tsp sugar to the yeast, then pour in the milk and allow to stand for a few mins until the mixture is foamy. Combine the flour, remaining sugar and ½ tsp salt in a bowl, then pour in the yeast mixture, eggs and the melted butter and mix until smooth and shiny. Cover with a tea towel and leave to prove in a warm place for 1 hr.
- Butter and flour 6 dariole moulds or small metal pudding moulds. Knock back the dough; then, using your fingers, form 6 little balls and place 1 ball into each mould. Leave to prove again until the dough starts to rise over the top of the moulds, about 30-40 mins. Meanwhile, heat oven to 180C/160C fan/ gas 4. Space the moulds out on a baking tray, then cook for 15 mins. Leave to cool for a few mins, then carefully loosen the babas away from the sides with a small sharp knife. Turn out onto a wire rack and leave to cool.
- For the poached pineapple, put the star anise, bay leaves, coriander seeds and sugar into a large pan with 1 litre of water, and bring to the boil. Reduce the heat, add the pineapple and cook for 20 mins. Leave to cool for 5 mins, then take out the pineapple, drain and set aside. Add the rum to the syrup and allow to cool. Can be made the day ahead up to this point.
- To make the vanilla cream, whip the cream with the icing sugar and vanilla seeds to soft peaks. Set aside, then chill until ready to use.
- Halve the babas and drench in the rum syrup until soaked through. Serve with the pineapple chopped into chunks, plus a dollop of cream extra syrup for everyone to drizzle over. If you like, you can heat the 50g butter in a frying pan until browned, cook the pineapple rings on both sides until golden, then grind over black pepper before serving as above.
Nutrition Facts : Calories 1131 calories, Fat 53 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 141 grams carbohydrates, Sugar 118 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.77 milligram of sodium
PINEAPPLE IN BROWN SUGAR WITH ICE CREAM
This is a very sweet dessert to end a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Melt butter in a medium saute pan over low heat. Add sugar and stir until melted. Add pineapple, rum, if desired, and vanilla, and turn heat up to medium high.
- Cook, stirring, until liquid is reduced and pineapple is glazed, about 15 minutes. Be careful not to burn.
- Serve in bowls with a scoop of ice cream.
PINEAPPLE-RUM ICE CREAM
Categories Milk/Cream Rum Ice Cream Machine Fruit Dessert Frozen Dessert Pineapple Summer Bon Appétit
Yield 7 Cups
Number Of Ingredients 8
Steps:
- Combine cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Mix in 3/4 cup sugar and 1/4 cup rum. Whisk yolks and 3/4 cup sugar in large bowl until beginning to thicken. Whisk in pineapple juice, then hot cream mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Strain mixture into large bowl. Chill until cold, about 2 hours.
- Meanwhile, mix 3/4 cup sugar, 1/2 cup rum and chopped pineapple in medium bowl and chopped pineapple in medium bowl. Let stand 1 hour. Bring to boil. Reduce heat and simmer 3 minutes, stirring occasionally. Drain pineapple. Cool.
- Process custard in ice cream maker until beginning to thicken. Add pineapple; process until semi-firm. Transfer to container; cover and freeze until firm, about 3 hours.
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