02-20-2008, 03:38 PM
I need a dessert for Saturday and since I just cut up a bunch of BEAUTIFUL pineapples I'd like to use them in it. I looked but all I found was pineapple upside down cake. Is there anything else out there that I can make?
02-20-2008, 03:54 PM
I was going to suggest a Pineapple Bundt Cake that I make, but I'm afraid your fresh pineapple would go to waste there as the recipe calls for crushed canned pineapple. I'll check my recipes though. There must be something besides an obvious upside down cake.
02-20-2008, 04:05 PM
I just remembered a cake from a recent Eating Well issue. I'm not sure if you like coconut though.
Pineapple-Coconut Layer Cake (http://eatingwell.com/recipes/pineapple_coconut_layer_cake.html)
02-20-2008, 05:15 PM
I thought these sounded yummy.
Pineapple Macadamia Nut Meringue Pies
Makes 12 miniature pies.
3/4 cup salted macadamia nuts (about 3 oz)
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
3 tablespoons unsalted butter
21/4 cups diced (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet")
1/4 cup packed light brown sugar
1 tablespoon fresh lemon juice
2 large egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar
12 (2- to 2 1/2-inch) metal pie plates or a mini-muffin pan with 12 (1/8-cup) cups; an offset metal spatula
Put oven rack in middle position and preheat oven to 375°F. Toast nuts in 1 layer in a shallow baking pan in oven, stirring once or twice, until golden, about 5 minutes. Cool completely in pan on a rack. Coarsely chop 1/4 cup nuts and set aside.
Pulse flour, sugar, salt, and remaining 1/2 cup nuts in a food processor until nuts are finely chopped, then add butter and pulse until mixture resembles coarse meal. Add egg and process until dough begins to come together into a ball but is still crumbly. Form dough into a ball with your hands. Press about 1 tablespoon dough evenly over bottom and up side of each pie plate. Chill shells until firm, about 30 minutes.
Lightly ***** bottoms and sides of chilled pie shells all over with a fork.
Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes.
Cool completely in pans on racks. Loosen edges of shells carefully with offset spatula, then carefully remove shells from pans and transfer to a shallow baking pan. Sprinkle chopped nuts into bottoms of shells. Leave oven on.
Simmer butter, pineapple, brown sugar, and lemon juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid is evaporated and pineapple is slightly translucent, about 10 minutes.
Cool slightly, then spoon a heaping tablespoon of filling into each shell.
Make meringue topping:
Beat whites with cream of tartar in a large bowl with an electric mixer at high speed until they just hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spoon about 2 tablespoons meringue over filling of each pie, covering filling completely and sealing meringue to pastry.
Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes.
Cool pies on racks, about 30 minutes. Serve warm or at room temperature.
• Unbaked pie shells can be chilled, covered, up to 1 day.
• Pie shells can be baked 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
• Pies can be baked 4 hours ahead and kept at room temperature.
• The egg whites in the meringue will not be fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute liquid pasteurized egg whites.
Gourmet | June 2006
Pineapple Cheesecake with Haupia Sauce
Notes: Mark Okumura, executive pastry chef at Alan Wong's Hawaii Regional Cuisine Marketplace in Honolulu, as well as the Pineapple Room, gives cheesecake a triple tropical twist with pineapple, coconut (haupia), and macadamia nuts.
1 peeled, cored pineapple (about 1 lb.)
1/2 cup firmly packed brown sugar
2 tablespoons rum
3 packages (8 oz. each) cream cheese
1/2 cup sour cream
2/3 cup granulated sugar
3 large eggs
1/2 cup sweetened shredded dried coconut
1. Cut pineapple in half crosswise. Cut 1 portion into 4 equal slices. Finely chop remaining portion.
2. In a 10- to 12-inch frying pan over high heat, stir brown sugar and rum until sugar is dissolved. Add pineapple slices; cook, turning once, until liquid is boiling rapidly and fruit is slightly darker, about 4 minutes. With a slotted spoon, transfer glazed pineapple slices to a rimmed plate. Cover and chill. Add chopped pineapple to frying pan; stir often until fruit is slightly darker, about 3 minutes. Remove from heat.
3. In a large bowl with a mixer on medium speed, beat cream cheese, sour cream, granulated sugar, and eggs until blended. Stir in chopped pineapple- brown sugar mixture. Pour cream cheese filling into cool macadamia crust.
4. Bake in a 350° oven until center barely jiggles when cake is gently shaken, 40 to 50 minutes. Let cake cool to room temperature, about 1 1/2 hours, then cover and chill until cold, at least 2 hours or up to 1 day.
5. Meanwhile, rinse frying pan, wipe dry, add coconut, and stir over medium-high heat until golden, 4 to 6 minutes. Pour into a small bowl; when cool, cover airtight.
6. Arrange glazed pineapple slices on top of the cheesecake; sprinkle with coconut. Cut cheesecake into wedges, transfer to plates, and spoon about 2 tablespoons haupia sauce around each portion.
Yield: Makes 10 to 12 servings
CALORIES 577 (62% from fat); FAT 40g (sat 22g); PROTEIN 0.2g; CHOLESTEROL 130mg; SODIUM 247mg; FIBER 0.9g; CARBOHYDRATE 48g
Sunset, MARCH 2000
Pineapple-Rum Bread Pudding
1 1/2 cups cubed fresh pineapple
3/4 cup packed brown sugar
1/2 cup rum
8 cups (1/2-inch) cubed French bread (about 16 (1-ounce) slices)
3 cups 2% reduced-fat milk
1/2 cup packed brown sugar
1 tablespoon molasses
2 teaspoons minced peeled fresh ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
5 large egg whites
2 large eggs
Preheat oven to 325°.
Combine the first 3 ingredients in a bowl, and toss gently to coat. Spoon pineapple mixture into a 13 x 9-inch baking dish coated with cooking spray.
Place bread cubes in a single layer on a jelly-roll pan. Bake at 325° for 15 minutes or until toasted. Combine milk and remaining ingredients in a large bowl. Add bread cubes; toss gently. Let mixture stand 15 minutes. Spoon bread mixture over pineapple. Bake at 325° for 35 minutes or until pudding is set. Serve warm or at room temperature.
Yield: 12 servings
CALORIES 241 (12% from fat); FAT 3.3g (sat 1.3g,mono 1.1g,poly 0.6g); PROTEIN 7.5g; CHOLESTEROL 43mg; CALCIUM 128mg; SODIUM 242mg; FIBER 1g; IRON 1.6mg; CARBOHYDRATE 46g
Cooking Light, MARCH 1998
02-20-2008, 05:54 PM
i liked this recipe:
If you don't have an ice-cream freezer, use a covered metal bowl. Freeze mixture 3 hours or until it is hard on the outside but slushy in the middle. Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.
1 small pineapple, peeled and cored
2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons sugar
Mint sprigs (optional)
Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.
Yield: 9 servings (serving size: 1/2 cup)
CALORIES 116 (2% from fat); FAT 0.2g (sat 0.0g,mono 0.1g,poly 0.1g); PROTEIN 0.2g; CHOLESTEROL 0.0mg; CALCIUM 3mg; SODIUM 1mg; FIBER 0.5g; IRON 0.2mg; CARBOHYDRATE 30g
Cooking Light, APRIL 2003
Plain grilled pineapple is great and add a bit of rum and brown sugar and it is devine.
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