Best Roasted Pineapple With Rum Maple Glaze Recipes

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GLAZED ROASTED PINEAPPLE



Glazed Roasted Pineapple image

These delightful pineapple slices have a wonderful aroma that we absolutely love. Raspberry sorbet is an ideal accompaniment, but you could serve the pineapple with other sorbet flavors, too. Agnes Ward - Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 7

1 fresh pineapple
2 tablespoons butter, melted
1/4 cup packed brown sugar
2 tablespoons honey
1/2 teaspoon pumpkin pie spice or ground cinnamon
1/4 teaspoon rum extract
3/4 cup raspberry sorbet

Steps:

  • Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 0 protein.

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.

RUM GLAZED PORK TENDERLOIN WITH GRILLED PINEAPPLE RELISH



Rum Glazed Pork Tenderloin with Grilled Pineapple Relish image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

1 small pineapple, peeled, cut into 1/2-inch rounds, cored
Canola oil
Salt and freshly ground black pepper
4 green onions, thinly sliced
1 serrano chile, finely diced
3 tablespoons rice vinegar
1 tablespoon freshly chopped cilantro leaves
Honey, to taste
4 tablespoons canola oil
1 small red onion, coarsely chopped
2 cloves garlic, chopped
1/4 cup dark brown muscovado sugar
1 cup dark rum
4 cups chicken stock
1 habanero chile, left whole with 3 slits cut into chile
2 cinnamon sticks
2 star anise
Salt and freshly ground black pepper
1 1/2 pounds pork tenderloin, trimmed of excess fat

Steps:

  • For the relish:
  • Heat the grill over high heat.
  • Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • For the glaze:
  • Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
  • Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
  • Heat the grill over high heat.
  • Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
  • Serve the pork with the relish.

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