Roasted Pineapple With Green Tea And Melon Granita Recipes

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ROASTED PINEAPPLE WITH GREEN TEA AND MELON GRANITA



Roasted Pineapple with Green Tea and Melon Granita image

Provided by Food Network

Categories     dessert

Time 1h13m

Yield 6 servings

Number Of Ingredients 8

2 pineapples
1 teaspoon ground cardamom
Green Tea Melon Granita, recipe follows
2 Galia melons, peeled and cubed
2 teaspoons ground ginger
1/2 tablespoon green tea powder
1/4 cup honey
1/4 cup fresh lime juice

Steps:

  • Peel and cut 1 pineapple into 2-inch cubes. Using a vegetable juicer, juice the cubed pineapple, (you can also use a food processor to puree the pineapple and press it through a strainer lined with cheesecloth so that you are left with pure juice). Pour the juice into a saucepan with the cardamom. Bring to a boil. Remove from the heat, set aside, and let the cardamom infuse.
  • Peel the remaining pineapple and cut horizontally into 1-inch round slices. Cut out the center core with a small size round cutter. Place slices of pineapple in the pineapple juice, bring to a boil, and then turn off the heat. Let cool and marinate overnight in the refrigerator.
  • The following day, preheat oven to 350 degrees F. Remove pineapple slices from the juice place on a sheet pan. Roast in the oven until tender, about 30 minutes.
  • To plate, place warm pineapple in a bowl and top with a scoop of Green Tea Melon Granita.
  • Place the melon in a bowl. Add the ground ginger, green tea powder, and honey. Blend with an immersion blender until smooth. Pour into a saucepan and bring to a boil. Remove from heat and strain into a shallow 9 by 13-inch metal pan or dish.
  • Stir in the lime juice, let cool, and then freeze overnight.
  • The following day, remove the granita from the freezer, scrape with a fork to make the granita, and return to freezer until ready to serve.
  • Yield: 6 servings

CARIBBEAN ROASTED PINEAPPLE



Caribbean Roasted Pineapple image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

1/2 teaspoon ground pink peppercorns
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 pineapple, peeled
1 tablespoon olive oil
1/2 cup heavy cream
2 tablespoons sugar
1 tablespoon white rum
1/2 cup crumbled gingersnap cookies

Steps:

  • Preheat the oven to 350 degrees F.
  • On a plate, mix together the peppercorns, allspice, cinnamon and salt. Sprinkle the spice rub evenly over the pineapple or roll the pineapple in it so it is evenly coated.
  • Heat a medium Dutch oven over medium heat. Add the oil and place the pineapple in the pan. Cook, rotating the pineapple regularly, until light brown all over, about 3 minutes. Cover the pan and transfer to the oven. Roast until tender to the core when pierced with the tip of a knife, about 45 minutes. Uncover and allow the pineapple to cool to room temperature in the pan.
  • Meanwhile, in a medium bowl, combine the cream, sugar and rum. Using a handheld mixer, beat on high speed until soft peaks form, about 3 minutes.
  • Slice the pineapple into 1-inch-thick rounds. Place 1 slice on each plate. Dollop with a spoonful of cream and a crumble of gingersnaps. Drizzle any remaining juice over the top.

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