JNA Institute of Culinary Arts

Recipe Database - www.culinaryarts.edu

 

Glazed Pineapple Madagascar

4 servings

 

9 ounces peeled, cored pineapple

1 teaspoons green peppercorns, rinsed

¾ ounces sugar

9 fluid ounces orange juice

1 1/2 fluid ounces light rum

1 tablespoons honey

 

Slice the pineapple into 4 portions.

 

Mash the peppercorns using the back of a wooden spoon. Rub the peppercorns on the pineapple slices and sprinkle evenly with the sugar.

 

Combine the orange juice, rum, and honey.

 

For each serving heat a large sauté pan over high heat. Place 1 pineapple slice in the pan, sugared side down. Sauté until the sugar is browned and there is a distinct caramel smell. Turn the slice and sauté until the second side is browned. Transfer the pineapple to a serving plate and add 2 fluid ounces of the juice mixture to the pan. Reduce to a syrupy consistency and pour over the pineapple slice. Serve immediately

 

SERVING SUGGESTION: Serve with a 1-ounce scoop of plain or flavored frozen Dairy Base or Sorbet

 

Coconut Rum Sorbet:

1 cup Coconut Water

¾ cup Sugar

2 cups Unsweetened Coconut Milk

½ cup coconut-flavored rum

 

Mix coconut water and sugar in a small pot.  Heat over low heat until sugar dissolves. Allow to cool.  Add remaining ingredients and freeze according to machine specifications.

 

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