Rum Roasted Pineapple And Sugared Pecans With Vanilla Bean Ice Cream Recipes

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RUM-GLAZED SPICED PECANS



Rum-Glazed Spiced Pecans image

Make and share this Rum-Glazed Spiced Pecans recipe from Food.com.

Provided by lazyme

Categories     Nuts

Time 15m

Yield 2 cups

Number Of Ingredients 10

2 cups pecan halves, lightly toasted
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
2 tablespoons dark rum
2 teaspoons vanilla extract
1 teaspoon brown sugar
1 teaspoon unsalted butter

Steps:

  • Line a baking sheet with parchment paper.
  • To make the spice mix, place the spices in a small bowl and mix to combine.
  • To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
  • Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
  • Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.

JERRY'S SUGARED PECANS



Jerry's Sugared Pecans image

Trisha Yearwood's candied pecans from Food Network are a perfect treat for your holiday party.

Provided by Trisha Yearwood

Time 55m

Yield 4 cups

Number Of Ingredients 5

1/2 cup (1 stick) butter, melted
3 large egg whites
1 cup sugar
1 teaspoon ground cinnamon
4 cups pecan halves

Steps:

  • Preheat the oven to 350 degrees F. Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.

ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT



Roasted Pineapple with Rum-Vanilla Sauce and Coconut image

Categories     Cookies     Sauce     Rum     Dessert     Bake     Broil     Coconut     Pineapple     Vanilla     Simmer

Yield serves 6

Number Of Ingredients 9

1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 cups hot water
1/2 cup white rum
1/2 vanilla bean, scraped
1 pineapple
1/2 cup shredded coconut, toasted (see page 88)
1 pint rum raisin ice cream

Steps:

  • Preheat the oven to 400°F. In a pot, stir together the sugar, cornstarch, and salt. Add the hot water slowly, whisking constantly. Place the pot over high heat and bring the mixture to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened, 3 to 5 minutes. Add the rum and the vanilla scrapings; stir to incorporate.
  • Cut the top and bottom off the pineapple with a large sharp knife. Stand the pineapple up on the counter and slice off the rind from top to bottom; then cut it into thirds lengthwise. Cut the wedges in half the short way so you have six thick chunks; remove the cores. Put the pineapple wedges on a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes; then switch the oven to broil and cook until the pineapple is caramelized, 10 to 15 minutes. Serve a hunk of pineapple covered with remaining rum sauce, toasted coconut, and 2 scoops of ice cream.

VANILLA BEAN ICE CREAM



Vanilla Bean Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield about 1 quart

Number Of Ingredients 6

3 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthwise, seeds scraped out
10 large egg yolks
1 cup sugar
Pinch of kosher salt

Steps:

  • Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan. Bring to a gentle simmer over medium-high heat, then remove from the heat.
  • Whisk the egg yolks, sugar and salt in a medium bowl. Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes.
  • Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod. Puree until frothy, about 30 seconds; pour back into the bowl. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
  • Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.

PINEAPPLE, PECAN AND COCONUT-RUM TAMALES



Pineapple, Pecan and Coconut-Rum Tamales image

Provided by Food Network Kitchen

Time 2h40m

Yield 18 tamales

Number Of Ingredients 14

18 dried corn husks
2 cups masa harina (instant corn flour)
Kosher salt
14 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/4 cup plus 2 tablespoons packed dark brown sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cinnamon stick
1 pineapple, peeled, cored and finely diced
2 teaspoons honey
1/4 cup coconut rum
1/4 cup pecans, toasted and chopped

Steps:

  • Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Meanwhile, make the dough: Mix the masa harina and 1 teaspoon salt in the bowl of a stand mixer. Add 10 tablespoons butter and 3/4 cup warm water and mix with the paddle attachment until combined. Add the granulated sugar, 1/4 cup brown sugar, the almond and vanilla extracts and ground cinnamon; mix until combined, about 1 more minute. Cover and refrigerate.
  • Make the filling: Simmer 1/2 cup water and the cinnamon stick in a saucepan until slightly reduced, about 10 minutes. Melt the remaining 4 tablespoons butter in a skillet over medium-high heat. Add the remaining 2 tablespoons brown sugar and cook, stirring to dissolve, about 1 minute. Add the pineapple, honey and cinnamon water, including the cinnamon stick; cook, stirring, until the mixture is almost dry, about 5 minutes.
  • Remove the pan from the heat. Add the rum, then return to medium heat. Tilt the pan so the rum ignites (or hold a lit match near the sauce to ignite it). Cook until the pineapple is slightly caramelized, about 3 minutes. Stir in the pecans; set aside to cool.
  • Drain the husks and pat dry. Tear each husk lengthwise into a 3 1/2-inch-wide piece. Tear some of the excess husks into 18 thin strips for ties; reserve the husk scraps. Lay the 3 1/2-inch-wide husks on a clean surface. Starting 1/2 inch from the wide end, spread 1 tablespoon of the dough down a husk, leaving a 1/2-inch border on the sides. Spoon 1 tablespoon of the pineapple filling down the center of the dough. Roll lengthwise into a tight cylinder. Fold up the narrow end; tie with a strip of corn husk to secure. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Set a small bowl upside down in the basket, then arrange the tamales standing up in the steamer, folded-side down, leaning against the bowl. Cover with husk scraps, then lay a damp kitchen towel on top. Bring the water to a boil over medium-high heat, cover and steam until the tamales pull away from the husks, about 40 minutes. Remove from the steamer and let cool slightly before unwrapping.

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