Pineapple Sauce Ice Cream Topping And More Recipes

Steps:

• In a saucepan, combine all ingredients.
• Bring to a boil over high heat; reduce heat to med-high, stirring until reduced to about 1 cup (about 3-5 minutes).
• Place in container with lid and allow to chill in refrigerator.

Steps:

• In a small microwave-safe bowl, combine the first five ingredients. Microwave, uncovered, on high for 1-2 minutes or until heated through, stirring once. Serve with ice cream.

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.

Steps:

• Combine the pineapple with juice, lemon juice, sugar and cinnamon in a medium saucepan. Cook over a medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is reduced somewhat, about 3 minutes. Set aside to cool slightly.
• Cut the bananas in half crosswise. Cut each banana half lengthwise, being careful not to cut all the way through. Split the banana halves open and place each one on a small dessert plate. Top each banana with a scoop of ice cream then about 2 1/2 tablespoons of the warm pineapple mixture. Top each with a mint leaf, if using, and serve.
• Excellent source of: Vitamin C, Manganese
• Good source of: Vitamin B6, Potassium

Steps:

• Caramel Sauce: In a sauce pan melt the butter.
• Stir in the brown sugar and corn syrup and cook over a medium heat until sugar is melted.
• Stir in canned milk and add vanilla.
• Serve.
• Hot Fudge Sauce#1: Place sugar, corn syrup and water in a sauce pan and heat with a candy thermometer to 236 – 240 degrees (soft ball stage).
• Remove from heat and add the remaining ingredients and whip in a blender until smooth and refrigerate or serve.
• Hot Fudge Sauce#2: Blend first four ingredients in a sauce pan.
• Then slowly add evaporated milk.
• Cook until thick then add the butter and vanilla.
• Serve.
• Pineapple Sauce: Cook 15 minutes or to desired thickness.
• Serve.
• Butterscotch Sauce: Combine egg yolk, water, brown sugar and corn syrup on a sauce pan.
• Beat well then add butter.
• Cook, stirring constantly until sauce boils.
• Turn the heat down to simmer with occasional stirring for 10 to 15 minutes until sauce reaches desired thickness.
• Serve hot or cold.
• Vanilla Sauce: Mix sugar and flour together in a sauce pan.
• Slowly add water and cook until thickened.
• Add vanilla and butter and mix until blended.
• Serve.

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.

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat; stir in the butter, vinegar, salt and pineapple. Serve over ice cream; sprinkle with walnuts.