Best Pineapple Foster Recipes

CRISPY OATMEAL GRIDDLE CAKE WITH PINEAPPLE-BANANA FOSTER

CRISPY OATMEAL GRIDDLE CAKE WITH PINEAPPLE-BANANA FOSTER image

Number Of Ingredients 23

Ingredients

Oatmeal Cake:
3 cups water
1/2 teaspoon fine sea salt
2 tablespoons dark brown sugar
1/8 teaspoon cinnamon powder
2 cups rolled oats
Whole wheat flour for dustiing
2 tablespoons canola oil
Pomegranate seeds for garnish (optional)
Pineapple-Banana Foster:
1/2 stick unsalted butter
1 cup dark brown sugar
1/2 teaspoon sea salt
1/4 cup whole milk
1/4 cup dark rum
1 1/2 cups banana (split the banana lengthwise, then cut into half moons, 1/4-inch thick)
1 cup pineapple, medium-small dice (cut into roughly 1/2 inch cubes)
Line a shallow rectangular baking dish with plastic wrap. Warm water in medium-size pot over medium heat. Whisk in salt, brown sugar & cinnamon. Bring to boil, stir in rolled oats. Reduce heat and cook for 2 minutes, stirring continuously so that oats do not burn.
Pour the cooked oats into the lined baking dish. Using a rubber spatula, carefully spread the hot oats in an even layer. Refrigerate to cool.
When cool, wrap dish with plastic wrap so that oats do not dry out. Uncooked cakes can be made ahead.
Unmold from the dish and cut into 3x3" squares. For ease of cutting, make sure the oat cakes are well chilled, and wet knife with water. Store on a baker's sheet.
To brown the griddle cakes: Slowly preheat a large sauté pan over a low flame. Lightly dust cakes with whole wheat flour. Pat off excess flour and reserve until pan has become warm.
Add 2 tbsp canola oil to pan and increase heat to med-high. When oil hot, place 1-2 pieces in the pan. The browning process should take about 30s/side, or until a nice caramel color is achieved on all sides. The cakes will also give off a nice nutty aroma from the toasting of the whole wheat flour and the oats. Once the cakes are brown, remove from pan and place on a dish lined with paper towels to help absorb any excess oil. Keep the griddle cakes warm in a very low oven until you are ready to serve them.

Steps:

7. Make the pineapple-banana foster. Melt the butter in a medium-size pot over a low flame. Once the butter has melted, add the brown sugar and sea salt. Continue cooking until the mixture looks like a very thick caramel. Slowly add the milk, and stir to combine. Increase the heat to medium and allow the mixture to come to a boil. Simmer for 2 minutes. Remove the pot from the burner, and carefully add the dark rum. Allow the rum to "sit" on top of the hot caramel base. 8. Return the pot to the flame and carefully tilt the front of the pot (opposite the handle) towards the flame in order to ignite the rum (or use a match). Allow the alcohol to burn off the rum. Once the flames have died down, stir the contents together to evenly combine. 9. Add the pineapple to the pot and simmer for 2 minutes over low heat to soften the pineapple slightly. Add the bananas and continue to simmer 1 minute longer. Adding the fruit towards the end of cooking allows it to retain its freshness, texture and shape. 10. Assemble the plate. Both the crispy oatmeal griddle cake and the pineapple-banana foster should be generously warm. Using a slotted spoon, scoop some of the pineapple and banana from the warm sauce and allow to drain somewhat. Place a small mound of warm fruit in the center of the plate. Drizzle one tablespoon of warm sauce over the fruit. Strew 1 tablespoon of pomegranate seeds around the warm fruit. Place the warm griddle cake on top of the fruit and serve.

PINEAPPLE AND BANANAS FOSTER

Pineapple and bananas foster image

this is a great New Orleans treat, created for breakfast, at Brennan's restaurant in the early 1950s. The original recipe is here transformed slightly by the inclusion of fresh pineapple, an attractive tropical touch. It's a great brunch dessert and you can make it at the stove, thus skipping the showy and risky tableside...

Provided by Lynnda Cloutier

Categories Fruit Desserts

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter, one half stick
1 cup packed light brown sugar
1 cup crème de banane
1/2 teaspoon ground cinnamon
one half medium pineapple, peeled, cored, and cut into 1 inch chunks
two medium, ripe but firm bananas, peeled and cut into 1 inch chunks
1/4 cup white or gold rum
1 tablespoon fresh lemon juice
premium vanilla ice cream, softened slightly

Steps:

1. in a large skillet over low heat, melt together the butter, sugar, crème de banane, and cinnamon.
2. Add the pineapple and simmer, stirring occasionally, for two minutes. Add the bananas, rum, and lemon juice and simmer, stirring gently for three minutes. Place one or two scoops of ice cream on each of four dessert plates or shallow bowls. Spoon the fruit and sauce over and around the ice cream, using it all. Serve at once. Serves four

PINEAPPLE FOSTER

Pineapple Foster image

Make and share this Pineapple Foster recipe from Food.com.

Provided by MizzNezz

Categories Sauces

Time 26m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups packed brown sugar
1/2 cup maple flavored syrup
1 tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 fresh pineapple, cut in 1 inch spears
2 tablespoons butter

Steps:

Put all ingredients, except pineapple, in deep saucepan.
Cook and stir for 5 minutes, or until the sugar is dissolved.
Add pineapple, and cook and stir for 6-8 minutes, until sauce has thickened slightly, and pineapple is tender.
Remove from heat and let stand for 5 minutes.
Add butter and stir until smooth.

Nutrition Facts : Calories 261, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 53.5, Carbohydrate 60.1, Fiber 1.1, Sugar 51.9, Protein 0.4

PINEAPPLE FOSTER

Pineapple Foster image

Categories Dairy Fruit Dessert Kid-Friendly Quick & Easy Pineapple Summer Bon Appétit Small Plates

Yield Serves 2

Number Of Ingredients 6

Ingredients

1 tablespoon unsalted butter
2 tablespoons dark brown sugar
2 tablespoons dark rum
Pinch of ground nutmeg
1 3/4-inch-thick slice fresh pineapple, peeled, cored, cut into chunks
Vanilla ice cream

Steps:

Melt butter and sugar in heavy medium nonstick skillet over medium heat, stirring constantly. Add rum and nutmeg and stir until very thick and syrupy, about 2 minutes. Add pineapple and stir just to heat through. Spoon pineapple and sauce over ice cream.

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