Pineapple Fireballs Recipes
PINEAPPLE FIREBALLS
Beer batter is an Australian favourite so I thought I'd spice up the traditional recipe a little and cook some battered pineapple pieces. Don't use your last beer when cooking this!! You could also used tinned pineapple pieces but personally I thought some larger chunks would be better.
Provided by Peter J
Categories Dessert
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry ingredients well in bowl.
- Add beer stirring constantly until desired consistency is reached (indicated quantity worked for me, a bit under 3/4 cup).
- Add tobasco sauce and stir.
- Place cubed pineapple into bowl and mix well to coat.
- Place bowl in freezer for an hour, stirring 3 or 4 times to re-coat the pineapple.
- Deep fry in hot oil until golden brown. Take care while placing something very cold into something very hot.
- Serve cooled as a finger food or hot in a bowl with ice-cream over the top (not a bad idea and how I had them).
Nutrition Facts : Calories 296, Fat 2.3, SaturatedFat 0.3, Sodium 248.8, Carbohydrate 62.2, Fiber 6.7, Sugar 23.3, Protein 6.4
PINEAPPLE HIGHBALL
If you make the vanilla-and-star-anise syrup in advance, this tiki-inspired cocktail comes together in mere minutes. Simply combine the syrup with rum and pineapple juice in a highball glass.
Provided by Martha Stewart
Categories Cocktail Recipes
Time 1h
Yield Makes 1 drink
Number Of Ingredients 7
Steps:
- Vanilla Syrup:Combine sugar, vanilla bean, star anise, and 3/4 cup water in a medium saucepan; bring to a boil. Remove from heat; cover 30 minutes. Strain into a heatproof container; let cool completely. (Makes 1 cup, or enough for 8 drinks.)
- Cocktail:Add rum, pineapple juice, and 1 ounce vanilla syrup to a highball glass filled with ice; top with seltzer. Garnish with pineapple, cherry, and star anise.
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