CARIBBEAN PINEAPPLE PIE
Move over, traditional apple pie. This zesty pineapple pie is a refreshing taste of the Islands that's apple-pie easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h35m
Yield 8
Number Of Ingredients 13
Steps:
- In large glass or plastic bowl, stir pineapple, 1 cup sugar and the rum until mixed. Cover and refrigerate at least 4 hours.
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- Drain pineapple, reserving juice. Spoon pineapple into pastry-lined pie plate. In 1-quart saucepan, mix 1/2 cup sugar, 1/2 cup flour, the cinnamon and nutmeg. Stir in 1/2 cup of the reserved juice (reserve remaining juice). Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter. Pour over pineapple. Trim overhanging edge of pastry 1 inch from rim of pie plate.
- Roll other round of pastry into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge with 3-inch strip of foil to prevent excessive browning during baking.
- Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking.
- In medium bowl, beat cream cheese with electric mixer on medium speed, gradually adding 1/4 cup plus 2 tablespoons reserved pineapple juice until smooth and creamy. Serve with pie.
Nutrition Facts : Calories 610, Carbohydrate 83 g, Cholesterol 45 mg, Fiber 3 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 400 mg
HAITIAN BAKED PINEAPPLE (CARIBBEAN)
Okay - so I haven't made this yet...but it looks very interesting . I found this in a 1960 cookbook called Menus for Entertaining by Juliette Elkon and Elaine Ross.
Provided by Acerast
Categories Pineapple
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove top rack and place bottom rack on lowest level of oven; preheat oven to 350°F.
- Carefully cut the top from the pineapple without spoiling the frond, and remove the pulp from inside the top, reserving the pulp in a bowl.
- With a grapefruit knife, remove the core and the pulp from the rest of the pineapple, taking care to leave 1/4 inch layer on the inside of the rind to keep juices from running out while baking.
- Place the frond in water to cover, to soak in preparation for baking.
- Slice the banana thinly, dice the pineapple pulp; combine in a bowl with the 1/4 cup sugar.
- Pour the rum into a heatproof bowl or saucepan.
- Ignite the rum and when flame subsides, pour over the fruit mixture and stir gently.
- Place the empty pineapple bottom upright into a baking dish.
- Fill the pineapple bottom with the fruit.
- Remove the frond from the water and cover it with aluminum foil.
- Secure the top of the pineapple to the bottom with toothpicks.
- Bake the pineapple, standing upright, for 25 minutes.
- Remove the foil from the fronds and serve hot.
CARIBBEAN PORK WITH PINEAPPLE
Make and share this Caribbean Pork With Pineapple recipe from Food.com.
Provided by Charlotte J
Categories Pineapple
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season pork with salt.
- Combine lime Juice, 2 teaspoons TABASCO Habanero Sauce and oregano, and drizzle over pork, toss until well mixed.
- Cover and refrigerate about 1 hour.
- Heat olive oil in a large skillet over medium heat, add pork and cook until lightly browned, 5 to 7 minutes.
- Transfer pork to a shallow baking dish.
- Add onion to skillet with drippings and place over medium heat, cook 5 minutes or until onion is tender.
- Add garlic and cook 30 seconds.
- Stir in tomatoes, broth, raisins, lime rind and remaining 1 teaspoon TABASCO Habanero Sauce and cook 5 minutes longer, then pour over pork.
- Cover pork and bake in a 350 degree oven for 20 minutes.
- Meanwhile, combine pineapple and rum in a small saucepan over medium-high heat and cook 5 minutes or until liquid is reduced by half.
- Spoon pineapple over top of pork and bake, uncovered, 5 minutes longer.
Nutrition Facts : Calories 355.4, Fat 14.7, SaturatedFat 3.1, Cholesterol 98.3, Sodium 295.8, Carbohydrate 17.6, Fiber 2.3, Sugar 11.9, Protein 33.1
CARIBBEAN BAKED PINEAPPLE
Grown only in the New World tropics, pineapples belong to the bromeliad family. Bromeliads are epiphytes, or air plants, which means they absorb water and nutrients from their environment through microscopic hairs at the base of their leaves.Their roots function only as an anchoring support. It takes 13 to 18 months for a pineapple to mature. From "The Florida Keys Cookbook" and posted for ZWT5.
Provided by kitty.rock
Categories Pineapple
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F Remove all but about 1 inch of green leaves from top of pineapple. Cut pineapple in half lengthwise. With a serrated knife, carefully cut around the perimeter of each half pineapple. With a large serving spoon, carefully scoop out pineapple, separating it from the shell - be sure to keep the shell intact.
- Cut the flesh (not the shell) of each half pineapple in half again, lengthwise. Cut out the tough inner core. Cut the pineapple in 1-inch bite-size pieces (about 3 cups). Drain one pineapple shell on paper toweling. Discard the other shell.
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Add pineapple, lime segments, sugar and red pepper flakes. Cook for 5 minutes, stirring frequently. Transfer pineapple mixture, including all butter, to pineapple shell. Set aside.
- Melt remaining 4 tablespoons butter in a medium skillet over medium-high heat. Add breadcrumbs and saute, stirring frequently, until crumbs are toasted and browned. Top pineapple with tasted breadcrumbs.
- Place pineapple shell in an appropriately sized baking dish. Bake for 12 to 15 minutes. (You can prepare this recipe early in the day, cover with plastic wrap and refrigerate until baking. Bake for 20 to 25 minutes.).
- NOTE: In the tropics, fruit is quite often cooked like a vegetable and served as a side dish. If you want an even more peppery kick to this dish, add 1/8 teaspoon cayenne pepper to the breadcrumb-butter mixture.
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