Rummy Pineapple And Cream Recipes

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GRILLED PINEAPPLE WITH CREAM



Grilled Pineapple with Cream image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 large pineapple, peeled and cored
2 limes, zested and juiced (zest reserved for whipping cream)
2 tablespoons coconut rum
1 tablespoon dark agave syrup
Pinch kosher salt
1 tablespoon olive oil
1 cup heavy cream
1 tablespoon dark agave syrup
Reserved lime zest
8 to 10 mint leaves
Dark agave syrup, for drizzling

Steps:

  • For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
  • Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
  • When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
  • For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
  • To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.

RUMMY PINEAPPLE SALSA



Rummy Pineapple Salsa image

The caramel notes of the dark rum and the sweetness from the pineapple make this salsa completely addictive.

Provided by Food Network Kitchen

Time 1h25m

Yield 3 cups

Number Of Ingredients 11

1/2 teaspoon whole coriander seeds
1/2 teaspoon whole cumin seeds
1/2 cup roughly chopped cilantro leaves
1/4 cup dark rum
1 green jalapeno, finely diced (seeded depending on desired spiciness)
1/2 medium white onion, finely diced (about 1/2 cup)
1/2 red bell pepper, stemmed, seeded and finely diced
1/2 pineapple, peeled, cored and cut into 1/4-inch chunks (about 2 cups)
Juice and zest of 1 lime
Juice and zest of 1 lime
Tortilla chips, for serving

Steps:

  • Add the coriander and cumin to a small skillet and heat over medium heat. Swirl until the seeds are golden and slightly fragrant, about 3 minutes. Let cool slightly, and finely grind in a spice grinder.
  • Combine the spices with the cilantro, rum, jalapeno, onions, red pepper, pineapple, lime juice and zest in a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
  • Copyright 2013 Television Food Network, G.P. All rights reserved

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