Institute of Culinary Arts
Recipe Database - www.culinaryarts.edu
Glazed Pineapple Madagascar
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.