Glazed Pineapple With Cinnamon Creme Fraiche Recipes

Steps:

• In a baking dish, mix together the honey, lime juice, and cinnamon. Place the pineapple slices in the glaze and let marinate 2 hours, turning occasionally.
• Preheat a grill pan over medium heat.
• Place the pineapple slices on the preheated grill. Grill on both sides until the glaze caramelizes and grill marks form, about 2 minutes per side.
• To serve: Place the pineapple slices on individual plates and top with a scoop of ice cream. Drizzle the remaining honey syrup over the top.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
• Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

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.

Steps:

• Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the fromage frais.
• Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few secs, tossing the pineapple to glaze in the sauce.
• Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais

Steps:

• Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt. Remove and stir in the brown sugar, cinnamon and ½ tsp of the vanilla paste. Arrange the pineapple in the buttery sugar mixture, tossing a little to coat. Try to fill all the gaps, so you can't see much of the base.
• In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy. Add the eggs and egg white, one at a time, and the remaining vanilla. Add the baking powder and a pinch of salt, then the flour and milk, beating until they are both incorporated. Beat for 1 min more until smooth.
• Spoon the batter into the pan over the pineapple. Bake for 1 hr, covering with foil if it starts to brown. Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, with crème fraîche, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.

Steps:

• Mix 4 tablespoons melted butter, 1/4 cup light brown sugar, 1/4 teaspoon each curry powder, cinnamon and vanilla extract, a pinch of salt and a splash of dark rum in a bowl. Slice a pineapple in half lengthwise (keeping the top attached), then cut each half into 3 long wedges; cut out the core. Place 2 wedges on a sheet of foil; brush with the spiced butter and fold up. Repeat to make 2 more packets; grill over medium heat until the pineapple is soft and golden on the bottom, 15 to 20 minutes.

Steps:

• Mix the lime juice and half the lime zest with 1 tablespoon honey, 1/8 teaspoon cinnamon and nutmeg. Set this sauce aside.
• Stir the powdered sugar and 1/8 teaspoon cinnamon into the creme fraiche.
• Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 minutes, turning regularly until caramelized.
• Pour in the spiced lime sauce and bubble for a few seconds, tossing the pineapple to glaze in the sauce.
• Place 2 wedges of pineapple on each plate, sprinkle with the remaining lime zest and accompanied by a dollop of the cinnamon creme fraiche. Serve immediately.

Steps:

• CRUST:
• Preheat oven to 350°F
• Blend all ingredients in bowl.
• Press mixture over bottom of 9 inch-diameter springform pan with 2&3/4-inch sides.
• Bake until golden, about 12 minutes. Transfer to rack; cool.
• Reduce oven temperature to 325°F
• FILLING:
• Using electric mixer, beat cream cheese in large bowl until fluffy.
• Gradually beat in sugar.
• Scrape in seeds from vanilla bean and blend 1 minute.
• Beat in eggs 1 at a time.
• Mix in crème fraîche.
• Transfer filling to crust.
• Place cheesecake in roasting pan.
• Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
• Bake cake until top is dry-looking and slightly puffed, about 1 hour.
• Turn off oven. Let cake cool in closed oven 1 hour.
• Remove from water bath.
• Refrigerate uncovered until cold, at least 6 hours.
• (Can be made 1 day ahead. Cover and keep refrigerated.).
• TOPPING:
• Preheat oven to 400°F.
• Place pineapple rings on large rimmed baking sheet.
• Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple.
• Roast pineapple 12 minutes.
• Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer.
• Cool pineapple on sheet.
• Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.).
• Drain pineapple, reserving syrup.
• Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.

Steps:

• Pineapple:.
• Peel pineapple, remove and discard pineapple core. Cut pineapple into halves lengthwise.
• Combine brown sugar, cinnamon, and ginger and rub evenly over pineapple.
• Heat grill to medium-high. Place pineapple on grill. Grill, covered with lid, 5 to 7 minutes on each side.
• Remove from grill, cut into 1/4 inch slices. Serve with vanilla cinnamon ice cream.
• Ice cream:.
• Stir together all ingredients. Freeze 1 hour.

Steps:

• Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set aside.
• Stir the powdered sugar and a pinch of cinnamon into the Natilla or sour cream. Set aside.
• Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning until caramelized.
• Pour in the spiced lime sauce and let bubble for a few moments, tossing the pineapple to glaze in the sauce.
• Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon crema.

Steps:

• Mix brown sugar, flour, and cinnamon together in a bowl. Stir vinegar, water, honey, and mustard together in a saucepan; add brown sugar mixture and whisk until blended. Turn heat to medium-high, stir crushed pineapple into mixture, and bring to a boil, whisking constantly, until thickened, 2 to 3 minutes.

Steps:

• Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
• Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
• Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don't burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.

Steps:

• Combine well; cover and chill.