Fruitrum Basted Pineapple Spears Recipe 55

PINEAPPLE SPEARS WITH LIME AND HONEY

Steps:

• Preheat grill or grill pan.
• Cut ends off the pineapple. Stand it upright and cut off the skin in strips. Quarter the pineapple lengthwise and cut out the core. Cut each quarter into 3 spears. Zest the lime and reserve. Cut the zested lime in half and squeeze the juice over the spears. Brush the grill pan or outdoor grill with vegetable oil or spray lightly with cooking spray. Grill pineapple until evenly marked all over, 5 minutes. Garnish spears with lime zest and drizzled honey.

ROASTED PINEAPPLE

Steps:

• Prepare oven and fruit Heat oven to 450°F. Cut top and bottom ends off pineapple, then stand it on end and cut off skin (following the curve of the fruit). Remove "eyes" with the tip of the knife. Cut pineapple in half lengthwise; cut lengthwise into 1-inch-wide spears. Cut out core and discard.
• Roast Stir together sugar and salt and sprinkle evenly over both sides of pineapple pieces. Arrange pineapple in a single layer on a rimmed baking sheet. Dot evenly with butter; add rosemary. Roast, turning over twice during cooking and brushing with pan juices, until fruit is soft and browned in spots, about 45 minutes. Serve fruit warm or at room temperature.

FRUIT/RUM BASTED PINEAPPLE SPEARS RECIPE - (5/5)

Steps:

• Prepare grill for cooking over medium heat. Stir together rum, butter and granulated sugar, then brush fruit with about half of the mixture. Grill pineapple, uncovered, until softened and some of the edges have carmelized, about 5-7 minutes. Brush fruit carefully with remaining rum mixture in the last couple of minutes of cooking. Arrange pineapple on each plate, and spoon ice cream over or beside the fruit. Scatter with nuts or other toppings. serve at once.

ROASTED-PINEAPPLE HOT BUTTERED RUM

Steps:

• Preheat oven to 325 degrees. Line 2 rimmed baking sheets with nonstick baking mats. Mix 1 cup sugar, the vanilla seeds, and 5 tablespoons butter. Slice 1/2 inch from both ends of pineapple, and discard. Cut 2 slices crosswise, 3/4 inch thick, and set aside. Peel the remaining pineapple, and slice into 3/4-inch-thick spears, working around core. Discard core.
• Divide half the butter mixture between baking sheets, dropping it by rounded teaspoons onto mats. Arrange pineapple spears and rounds in a single layer on top of butter mixture. Top pineapple with spoonfuls of remaining butter mixture. Roast, rotating pans and basting with pan juices after 15 minutes, for 30 minutes. Flip pineapple, then roast until dark golden brown, about 30 minutes more. Let cool for 5 minutes. Cut rounds into 8 wedges, and reserve for garnish.
• Meanwhile, bring reserved vanilla pod, cardamom, allspice berries, water, and remaining 1/4 cup sugar to a boil in a medium saucepan. Remove from heat, and let stand for 30 minutes. Strain, and discard solids. Working in batches, blend liquid and roasted-pineapple spears with their pan juices on low speed until coarsely pureed. Increase speed to high, and process until smooth, about 2 minutes. Strain through a fine sieve into a medium saucepan, pressing firmly on solids. Discard solids.
• Heat pineapple mixture over low heat until heated through, then add rum if using. Divide among glasses, and top each with some of the remaining 2 tablespoons butter and reserved pineapple wedges.