Pineapple With Caramel Sauce Recipes

PINEAPPLE CARAMEL SAUCE

Steps:

• In small bowl, combine 3/4 cup reserved pineapple liquid and cornstarch; blend well.
• Melt butter in medium saucepan. Add cornstarch/pineapple juice mixture and brown sugar; blend well. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute.
• Stir in pineapple and cherries. Cook for another 1 1/2 minutes.
• Serve warm over ice cream, or along side custard tart.

CANYON RANCH GRILLED GOLDEN PINEAPPLE WITH CARAMEL SAUCE

Steps:

• Combine sugar, 2 1/2 tbsp water, and corn syrup in a medium-sized saucepan. Simmer over low heat until sugar dissolves, about 5 minutes. Continue to cook until sugar is dark in color. Slowly add milk and butter and whip briskly with wire whisk until sauce is smooth. Keep warm. Preheat grill pan over medium heat. Grill pineapple 2 to 3 minutes on each side or until grill marks appear. Place 2 slices on each plate and drizzle with 2 tbsp caramel sauce. Garnish each plate with 1 tbsp macadamias.

MINI PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CARAMEL SAUCE

Steps:

• Make the rum caramel sauce: Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
• Make the cakes: Preheat oven to 350 degrees. Generously butter six 10-ounce (3 1/2-by-2 1/2-inch) ramekins and place on a rimmed baking sheet.
• Melt 8 tablespoons butter in a small saucepan. Add brown sugar and a pinch of salt, and cook, stirring, until sugar is melted and sauce is smooth, about 3 minutes. Divide caramel mixture evenly between ramekins. Using a 3 1/2-inch round cutter, trim pineapple slices to fit into the bottom of each ramekin. Use a small round cutter to remove the core from pineapple rounds, and place one round in the bottom of each ramekin.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the remaining 10 tablespoons butter, granulated sugar, and vanilla seeds until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Whisk together flour, baking powder, and 1/2 teaspoon salt. Gradually add flour mixture to butter mixture in 3 additions, alternating with milk and starting and ending with flour mixture.
• Divide batter between prepared ramekins. Bake until golden and a toothpick inserted into centers comes out clean, 30 to 35 minutes. Let cakes cool 1 minute before inverting onto serving plates. Serve warm with rum sauce.

GRILLED PINEAPPLE WITH CARAMEL DIPPING SAUCE

Steps:

• In small saucepan, place unwrapped caramels, half-and-half and rum flavoring. Heat over low to medium-low heat, stirring, until sauce is thick and smooth. Keep warm until ready to serve.
• Preheat grill to medium hot. Grill pineapple slices about 6 minutes on each side until pineapple softens and turns slightly more yellow in color. Turn; grill other side.
• Place grilled pineapple slices on cutting board. Cut each slice into bite-size pieces. Discard core pieces.
• Arrange pineapple equally on 4 dessert plates; drizzle caramel sauce over pineapple, or dip pineapple chunks into caramel sauce.