MASCARPONE WITH RASPBERRY AND PINEAPPLE
Provided by Giada De Laurentiis
Categories dessert
Time 52m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.
- Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.
Nutrition Facts : Calories 196 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 94 milligrams, Carbohydrate 13 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 5 grams
PINK GRAPEFRUIT MARGARITAS
Steps:
- If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt. Set aside to dry.
- Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth. Pour into a large pitcher and stir in the tequila. If youre not serving the margaritas in salted glasses, stir 1/4 teaspoon of salt into the pitcher of margaritas. Believe me, it will make a difference!
- Serve ice cold.
PINEAPPLE MARGARITA
Steps:
- Combine the lime juice, tequila, Triple Sec, and pineapple juice. Fill a cocktail shaker 1/2-way with ice and fill 2/3 full with the margarita mixture. Shake for 30 seconds and pour into glasses. Decorate with fresh pineapple slices and serve ice cold.
PINK GRAPEFRUIT MARMALADE
I'm new to canning, so when I find a recipe that doesn't involve pectin or cheesecloth, I'm happy. This is another Nigella Lawson recipe, only slightly altered by me. I like really bitter and rich marmalade. If you don't, just use 1 kg of white sugar and halve the lemon juice.
Provided by CookingTimeForMe
Categories Citrus
Time 3h
Yield 1 liter, 10 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot, place the two grapefruit in just enough water to make them float freely.
- Bring to a boil, and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom).
- Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
- Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
- Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
- Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
- If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
- Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.
PINEAPPLE ANGEL FOOD CAKE I
This three-ingredient recipe is delicious and so very easy due to the use of a cake mix and canned pineapple, and whipped cream dessert topping.
Provided by Donna
Categories Desserts Cakes Pineapple Cake Recipes
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
- In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
- Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
- Serve with whipped topping
Nutrition Facts : Calories 127.3 calories, Carbohydrate 22.1 g, Fat 3.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 165.8 mg, Sugar 17.9 g
GRAPEFRUIT MARMALADE
Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. I have used it on meatballs and chicken wings with delicious results. Make sure you use organic grapefruit to ensure an edible zest.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT55m
Yield 10
Number Of Ingredients 2
Steps:
- Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
- Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
- Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
- Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
- Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
- Remove the marmalade from the heat when the freezer sample meets your desired consistency.
- Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 71.1 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sugar 67.1 g
GRAPEFRUIT MARMALADE WITH VANILLA AND ANISE
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Provided by Chris Morocco
Categories Bon Appétit Breakfast Condiment Condiment/Spread Jam or Jelly Grapefruit Anise Vanilla Lemon Juice
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Using a sharp knife, remove peel and white pith from 1 grapefruit and thinly slice. Remove peel and white pith from remaining grapefruit and discard (you won't want all of the peel and pith in the marmalade). Slice flesh of both grapefruits into rounds; remove any seeds.
- Combine sliced peel, grapefruit, and star anise in a large saucepan; scrape in seeds from vanilla bean and add pod. Toss to combine; pour in 4 cups water and bring mixture to a boil. Reduce heat and gently simmer until reduced by three-quarters, about 1 1/2 hours. Add sugar, return to a simmer, and cook until mixture is thickened and juices are syrupy (mixture will set up when a small amount is spooned onto a cold plate), 1-1 1/2 hours longer.
- Let marmalade cool slightly, then stir in lemon juice. Spoon into clean jars and let cool.
- Do Ahead
- Marmalade can be made 2 months ahead. Cover and chill.
GRAPEFRUIT AND PINEAPPLE MARMALADE
Tangy and sweet, this beautifully colored preserve is an heirloom recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Pineapple
Time P2DT1h
Yield 9 6-ounce jars, 54 serving(s)
Number Of Ingredients 4
Steps:
- Pare pineapple and shred.
- Cut grapefruit and lemon into quarters, then thin slices (remove any seeds).
- Measure fruit and add 3 pints of water for each pint of fruit.
- Set aside until the next day.
- Cook approximately 3 hours, or until rind is tender.
- Set aside until the next day.
- Measure and add an equal amount of sugar.
- Bring to the boil and cook until 223F or jelly "sheets" off the spoon (dip a cold spoon into the boiling liquid for only an instant, if 2 drops run together as they drop forming a sheet, the jelly stage has been reached).
- Fill in sterilized jars and seal.
Nutrition Facts : Calories 6, Sodium 0.1, Carbohydrate 1.7, Fiber 0.2, Sugar 0.8, Protein 0.1
PINK GRAPEFRUIT AND JICAMA SALAD
Provided by Food Network
Time 15m
Yield 4 to 6 appetizer salads
Number Of Ingredients 9
Steps:
- Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing.
- Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil.
- Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds.
GRAPEFRUIT PINEAPPLE BELLINI
Steps:
- Fill each champagne flute with 4 ounces of champagne followed by 1 ounce of pink grapefruit juice and 1 ounce of pineapple juice. Garnish each flute with a grapefruit twist.
PINK GRAPEFRUIT AND POMEGRANATE MARMALADE
Yahoo Group Files. NOTE: The marmalade is best served after resting for 1 week. You can change the way the rind is prepared in this recipe. You can slice it as thin or as thick as you like to suit your taste.
Provided by dicentra
Categories Citrus
Time 45m
Yield 3 pints
Number Of Ingredients 5
Steps:
- Using a paring knife or vegetable peeler, remove peel from the grapefruit in large strips than thinly slice it to make 1/4 cup. (try not to get too much pith with it, it can make it bitter).
- In a small saucepan, combine peel and water. Bring to a boil over high
- heat then reduce the heat and simmer, covered, for 15 to 20 minutes or
- until the peel is softened. Set aside.
- Remove and discard any remaining peel and pith from grapefruit. Finely chop grapefruit, discarding seeds and any connective membranes.
- Measure to make 3 cups, including juices.
- In a large nonreactive saucepan, combine grapefruit, cooked peel with liquid and pomegranate juice.
- Bring to a full boil over high heat, reduce heat and simmer for 5 minutes, stirring occasionally.
- Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve the sugar. Boil hard for 1 minute.
- Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating rind. Ladle into prepared jars leaving a 1/4" headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 1310.8, Fat 0.4, SaturatedFat 0.1, Sodium 30.1, Carbohydrate 339.1, Fiber 5.2, Sugar 316.7, Protein 1.9
TART PINK GRAPEFRUIT MARMALADE
A very tasty marmalade that is relatively light on sugar. From Cuisinart. Preparation time does not include overnight chilling .
Provided by duonyte
Categories Citrus
Time 2h25m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard the pith. Cut the peel into thin (1/8 inches thick) slices and place in a medium bowl. (I found this easiest do do by cutting the peel in about 8 sections - I could then flatten it out and remove most of the white pith with my knife).
- Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any juice to the bowl. Stir in sugar. Cover and refrigerate for 24 hours - this is to tenderize the peel.
- Stir the orgeat and pectin into the bowl. Transfer to the bread pan fitted with the kneading paddle. Select the jam cycle and start.
- Scrape down the sides 5 and 10 minutes into the cycle.
- Transfer the marmalade to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated for 4 to 6 weeks.
- Note1: Orgeat syrup is an almond-flavored syrup. It is used in cocktails or to flavor coffees.
- Note2: This makes a tart, English-style marmalade. For a sweeter marmalade, increase the sugar to 2 cups and the orgeat to 1/3 cup.
Nutrition Facts : Calories 557, Fat 0.6, SaturatedFat 0.1, Sodium 34.2, Carbohydrate 144.2, Fiber 7.5, Sugar 114.8, Protein 3
GRAPEFRUIT AND GINGER MARMALADE
A delightful addition to breakfast with scones, toast, English muffins or even bagels! Thanks to Frances Bissell, author of *Preserving Nature's Bounty*
Provided by Debber
Categories Citrus
Time 1h10m
Yield 6 half-pint jars, 16 serving(s)
Number Of Ingredients 4
Steps:
- Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).
- Remove pan from heat; leave grapefruit to cool overnight.
- Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below.
- Add back the cooking liquid and the sugar; heat gently until sugar dissolves.
- Bring to a boil and then boil for three minutes.
- Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level).
- Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.
- Spoon marmalade into hot jars, seal with two-part lids.
- Process in a boiling water-bath for 15 minutes (sea level).
- Label jars, store in a cool-dark place.
- NOTE: Just before spooning into jars, add a splash of rum. Yippee!
PINEAPPLE & PINK GRAPEFRUIT WITH MINT SUGAR
A healthy and satisfying pudding that is refreshing and sweet
Provided by Good Food team
Categories Brunch, Buffet, Dessert, Dinner, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 4
Steps:
- Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping board. With the sharp knife, carve the skin away and discard. Rest the pineapple on its side, then cut into wafer-thin slices. Repeat with the grapefruit, cutting away the peel and pith, then cut into slices. Arrange the fruit on a serving platter, catching any juices, and set aside.
- Using a pestle and mortar, pound the sugar and mint together until completely blended. Scatter the mint sugar over the fruit and serve with yogurt.
Nutrition Facts : Calories 168 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 41 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium
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