Pineapple Rum Mustard Recipes

Steps:

• In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves. Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned. Add rum and flambe. Arrange on dessert plates.

Steps:

• Soak the wooden skewers in cold water for at least 30 minutes before broiling or grilling the pineapple.
• Gently heat the sugar and water together in a saucepan, until the sugar dissolves. Halve the vanilla bean, scrape the seeds from the pod, and add them to the pan. Add the rest of the bean pod, and the lime zest, as well. Simmer the ingredients gently for 10 to 12 minutes, or until the liquid is reduced and syrupy. Add the rum to the mixture, if using.
• Preheat the broiler on high or preheat a grill to medium-high, and lightly oil the grate.
• Meanwhile, remove the top and tail of the pineapple. Carve away the skin and scoop out the spiny eyes. Cut the pineapple crosswise into eighths, and discard the inner core from each piece. Slide the pineapple slices onto the presoaked wooden skewers.
• Broil the skewered pineapple pieces for 8 to 10 minutes on a baking pan lined with aluminum foil or grill the skewers 8 to 10 minutes. Spoon the hot spiced syrup over the skewers, and serve with ice cream, if desired.

Steps:

• Preheat the grill on high heat.
• Place the pineapple rings in a shallow baking dish and cover with brown sugar and rum ¿ gently stir sugar and rum coating each side of the pineapple rings with mixture. Place rings on grill ¿ basting each ring with marinade until each ring has grill marks. To prepare the cherry topping, using a small non-stick saute pan let pan heat up, and put in the cherry pie filling. Then, carefully add the brandy (brandy will ignite when is shaken) reduce heat to simmer, cooking cherry mixture about 5 minutes. To plate, place 4 rings on top of each other on center of plate ¿ stick reserved pineapple stem in center going through rings, top with warm cherry mixture and shaved white chocolate.

Steps:

• Melt butter, sugar and rum in a small saucepan. Grill pineapple on both sides until golden brown, about 2 to 3 minutes per side. Spoon rum glaze over grilled pineapple.
• Whisk together mascarpone and vanilla seeds. Top each slice of pineapple with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries.

Steps:

• In a large pitcher, stir together pineapple juice, spiced rum, and lime juice. Refrigerate until chilled. Serve over ice, garnished with lime slices.

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.

Steps:

• Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
• Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
• Strain out pineapple before serving.

Steps:

• Line the base of a 1-litre pudding basin with a disc of baking parchment, then oil the parchment. Drain the pineapple and save the juice. Pat the rings dry with kitchen paper, then use them to line the base and sides of the basin, cutting the last couple to fill any gaps. Push a halved cherry in each pineapple hole and any other gaps - you should have some left over.
• Heat oven to 180C/160C fan/gas 4. Boil the kettle. Melt the remaining coconut oil in a pan or the microwave. While it cools, put 140g flour and the sugar into a bowl and stir together. Toss the remaining cherries through 1 tsp flour.
• Pour the coconut oil into the flour mixture along with the eggs, cherries and 2 tbsp pineapple juice. Fold everything together with a spatula and gently scrape into the pudding basin. Cover the pudding with a sheet of baking parchment, then a sheet of foil, with a folded pleat down the centre. Stand in a deep roasting tin on the middle shelf of the oven and pour the kettle-hot water into the tin, to come about half way up the sides of the basin. Bake for 2 hrs 15 mins. Insert a skewer into the centre of the pudding - it will come out clean if it's cooked, but if not, re-cover and return to the oven for 10 mins, then check again.
• To make the custard, pour the coconut milk into a small pan and warm it, but don't let it boil. Whisk the egg, yolk, cornflour, sugar and rum in a jug. Whisk in the warm coconut milk, then pour the liquid through a sieve back into the pan. Return to a low-medium heat and stir constantly until thickened. Stir in the vanilla.
• To serve, carefully turn it out onto a plate, brush the pudding with the warmed golden syrup, then serve hot with the warm coconut custard.

Steps:

• Fill a highball glass with ice and add rum, pineapple juice and soda. Grate a little nutmeg on top and garnish with a chunk of pineapple.

Steps:

• Preheat oven to 400 degrees, with rack in upper third. Using a chef's knife, slice off top and bottom ends of pineapple. Following the fruit's natural shape and working from top to bottom, slice off skin in strips; cut away any "eyes." Quarter lengthwise; remove tough core. Cut each quarter into 4 pieces lengthwise.
• Place butter in an 8-inch square (2-quart) baking dish, and melt in oven, 6 minutes.
• Arrange pineapple in the dish. In a small bowl, stir together brown sugar, honey, pie spice, and rum.
• Spoon sugar mixture over pineapple. Bake until tender and bubbly, about 1 hour. Serve warm or at room temperature with sorbet, if desired.