PINEAPPLE GINGER MOJITOS WITH SPICED RUM
Pineapple Ginger Mojitos with Spiced Rum - a sweet and spicy twist on the classic mojito cocktail. Served with a wedge of caramelized pineapple.
Provided by Nicky Corbishley
Categories Drinks
Time 15m
Number Of Ingredients 12
Steps:
- Place the pineapple juice and slices of ginger into a small saucepan. Bring to the boil, then simmer for 5-10 minutes until the liquid has reduced by half. Leave to cool to room temperature, then discard the ginger.
- Make the caramelized pineapple next. Heat the butter in a frying pan until starting to foam.
- Dust the pineapple slices in the brown sugar and place in the frying pan. Fry, turning once, until both sides are golden and caramelized (about 3-4 minutes). Put to one side.
- Place 6 mint leaves in each glass (this recipe is for two glasses). Add the lime juice and lime slices to the glasses.
- Pour in the reduced pineapple-ginger juice and muddle everything together with a spoon.
- Fill the glasses up two-thirds of the way with crushed ice, then pour over the spiced rum. Top with the soda water (club soda) and mix again. Add more ice to fill up to the top if necessary.
- Garnish the glasses with a small sprig of mint and a slice of caramelized pineapple.
Nutrition Facts : Calories 328 kcal, Carbohydrate 41 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 71 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
PINEAPPLE-GINGER SYRUP
Mix syrup with seltzer water for a refreshing drink, or drizzle over yogurt, pancakes, or ice cream.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- With a sharp knife, slice off top and bottom of pineapple. Holding fruit upright on cutting board, slice off peel in strips; reserve peel. Cut flesh into 8 wedges. Remove core; reserve. Refrigerate wedges for another use.
- Cut reserved peel and core into 1-inch pieces; place in a medium saucepan with ginger, sugar, and 4 cups water. Boil until reduced to 1 cup, 25 to 30 minutes. Strain, discarding solids; chill.
FRESH PINEAPPLE RUM
Update your favorite rum drinks with fantastic tropical flavor or simply upgrade that so-so bottle of rum to something refreshingly delicious - this recipe is super easy! Infused rum keeps for up to 6 months.
Provided by Matt Wencl
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time P7DT10m
Yield 16
Number Of Ingredients 2
Steps:
- Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
- Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
- Strain out pineapple before serving.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 2.9 g
GRILLED PINEAPPLE WITH RUM REDUCTION SAUCE
If you like pineapple upside down cake, you will LOVE this grilled pineapple. Basic ingredients compliment each other perfectly. This is really best when served still hot along with vanilla ice cream, with the warm sauce drizzled on both the pineapple and the ice cream. Prep time does not include time for the pineapple to macerate since that is very flexible.
Provided by Catfish Charlie
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut the pineapple into 8 wedges, remove core and rind with a knife.
- Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
- Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
- Heat the grill to medium heat.
- Add the vanilla and rum to the bag, seal and shake.
- Remove the pineapple from the bag and place it on the grill.
- When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
- Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
- Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.
PINEAPPLE IN GINGER RUM SYRUP
This a great accompaniment to a baked ham or serve over ice cream or pound cake. I sometimes add maraschino cherries for color. This recipe can be cut in half.
Provided by aronsinvest
Categories Pineapple
Time 50m
Yield 10 , 10 serving(s)
Number Of Ingredients 5
Steps:
- Ginger should be (1/8-inch-thick) rounds fresh ginger.
- Pineapple should be: 2 pineapples (about 3 pounds each), peeled, quartered lengthwise, and cored, then cut crosswise into 1/4-inch slices.
- Bring water, sugar, and ginger to a boil in a wide 6-quart heavy pot, stirring until sugar is dissolved, then boil, uncovered, 3 minutes. Remove from heat and let syrup steep, covered, 10 minutes.
- Remove ginger with a slotted spoon and discard. Add pineapple to syrup and simmer, covered, stirring occasionally, until pineapple is translucent, 6 to 8 minutes.
- Transfer pineapple with slotted spoon to a heatproof bowl, then boil syrup, uncovered, until reduced to 2 cups, 10 to 15 minutes. Add rum to syrup and gently boil 1 minute, then pour over pineapple. Cool to room temperature, about 45 minutes. Serve at room temperature or chilled.
- Pineapple in syrup can be made 1 day ahead and chilled, covered.
Nutrition Facts : Calories 139.8, Fat 0.1, Sodium 3.4, Carbohydrate 31.9, Fiber 1.3, Sugar 28.7, Protein 0.5
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