Roasted Pineapple With Rum Maple Glaze Recipes

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:

• For the relish:
• Heat the grill over high heat.
• Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• For the glaze:
• Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
• Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
• Heat the grill over high heat.
• Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
• Serve the pork with the relish.

Steps:

• 1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)
• 2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)
• 3. Heat your grill to high.
• 4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
• 5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.

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.

Steps:

• Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

Steps:

• Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
• Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
• Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don't burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.

Steps:

• Heat oven to 450 degrees with two racks centered. In a medium bowl, combine the vanilla extract, maple syrup, ginger, and lemon juice.
• Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Cut one pineapple into 1-inch rounds, and arrange in one roasting pan. Cut second pineapple into 1/2-inch rounds, and arrange in the other pan. Divide mango halves evenly between pans. Brush all fruit lightly with maple glaze. Roast fruit until it starts to brown slightly, 25 to 40 minutes; timing will vary with juiciness of pineapple. Use a spatula to turn fruit over, and brush with glaze again. Cook 10 minutes more. Divide banana pieces evenly between pans, brush with glaze, and cook until golden brown, 15 to 20 minutes.
• Pour the remaining glaze into a small nonstick skillet. Place the skillet over medium heat, and reduce the liquid until it is thick, 4 to 6 minutes.
• To serve, arrange 1-inch pieces of pineapple on six plates. Top with half a mango. Arrange 1/2-inch pineapple slices over mango. Arrange banana pieces around edge of plate. Pour a little glaze over each plate.

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the sugar, chilli and 1 tsp cracked pepper in a large roasting tin. Roll the pineapple in the sugar, leave it laying in the excess and dot the top with the pieces of butter. Don't worry if they fall into the tin - they will all be used when basting.
• Roast the pineapple for 30 mins, basting every 10 mins with the buttery juices, until sticky and golden. Remove the dish from the oven and leave to cool slightly.
• While the pineapple is cooling, make the rum cream by whipping the coconut cream to soft peaks, then fold in the rum. Just before serving, baste the pineapple again, then bring to the table whole in the roasting tin, sprinkled with some extra chilli flakes. Carve into wedges or slices, and serve with any extra sauce from the tin and a large dollop of the cream.

Steps:

• Place a rotisserie over a hot fire (425° to 450°F) in a wood-fired fire pit, grill, or campfire. Let the coals of the fire burn down to a glow.
• Combine the maple syrup, rum, and lime juice in a small bowl. Skewer the pineapple with the spit rod and secure with the spit's prongs. Using a basting brush, coat the pineapple with the glaze. Place the spit 6 inches over the coals and roast, basting with the glaze every 5 minutes or so at first, less often as the pineapple roasts and colors. Roast until the pineapple is caramelized and the exterior is slightly soft to the touch, 25 to 35 minutes. Remove from the rotisserie and let cool for 10 minutes on the spit rod. Remove from the rod, slice or cut into chunks, slather on some more basting syrup, and serve with the lime wedges.