Grilled Pineapple with Coconut Gelato →

Does anyone not like coconut and pineapple?

GRILLED PINEAPPLE WITH COCONUT GELATO
Serves 4
1. Marinate 6-3/4 inch slices of fresh pineapple in 1/4 cup of coconut rum for at least 1 hour up to 4 hours (sub white rum if you prefer).
2. Grill on a hot grill for 2 minutes per side.
3. Top with coconut gelato; garnish with toasted coconut.
4. Pour the marinating rum over ice, add a squeeze of lime juice and you have a refreshing tropical tipple.

Waste not want not. Enjoy more!😋🍹

Leftover grilled pineapple will keep in a covered container in the fridge for a few days which gives you the opportunity to make:

GRILLED PINEAPPLE AND MANGO DESSERT

Grilled pinapple and mango mascerated in Orange Liqueur.

1. Coarsely chop two leftover slices of grilled pineapple and one ripe Champaign Mango.
2. Macerate the fruit in a 1/4 cup of Orange Liqueur (storebought is ok as well) for an hour or more.
3. Place a scoop of vanilla gelato atop a chocolate chip cookie (Tates or homemade).
4. Spoon the pineapple-mango mixture over the gelato and top with a dollop of orange-flavored whipped cream. Enjoy!

Orange Flavored Whipped Cream
1. In a chilled bowl add 1/2 cup of cold whipping cream. Whip at high speed until soft peaks appear.
2. Add 1-2 tablespoons of powdered sugar and 1-2 tablespoons of Orange Liqueur and continue whipping until well incorporated.

Apple Crisp →

Loaded with apples, oats, nuts, and coconut, this homey dessert is full of sweet-tart, creamy-crunchy-chewy goodness and fragrant with warm spices. You receive extra points if you indulge yourself and guests and add a dollop of whipped cream or a scoop of your favorite ice-cream on top. It’s also great for breakfast with a scoop of yogurt and your morning beverage of choice...think of it as baked apple oatmeal with nuts!

Serves 6-8

Ingredients:

• 8-10 medium cooking apples like Braeburn, Cortland, or Granny Smith apples

• ¼ cup walnuts or pecans

• ¼ cup slivered or chopped almonds

• ¼ cup flaked coconut

• 2 cups raw oats like Quaker Oats

• ½ cup brown sugar + 2 tablespoons

• ¾ cup flour

• ½ cup butter

• 2 teaspoon cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon salt

• juice of half a lemon

• ½ cup apple juice or cider

*While preparing the Crisp and Apples, preheat the oven to 375.

For the Crisp:

Directions:

1. Melt the butter and mix well with the brown sugar.

2. Mix together the oats, flour, nuts, coconut.

3. Add a teaspoon of cinnamon and ½ teaspoon of salt

4. Add the butter-sugar sauce to the dry ingredients and mix well.

For the Apple filling:

Directions:

1. Peel and core the apples, slice the apples about a 1/4 inch thick, add to a large bowl, and coat with the lemon juice.

2. Add 2 tablespoons of brown sugar, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg and mix well.

Assemble the Apple Crisp:

1. Spread the apple mixture in a 9 x12 inch Pyrex baking dish.

2. Cover with the oats and nuts mixture.

3. Pour ½ cup of cider or apple juice over the Apple Crisp and bake on the oven middle shelf for 40-45 minutes, or until the apples are tender when pierced with a fork.

*Note: serve warm or at room temperature with a scoop of vanilla ice-cream, or whipped cream, or yogurt.

Piña Colada Sabayon →

In the spirit of culinary ecumenicalism, I'm calling this recipe Piña Colada Sabayon. Like the Zabaglione recipe on this site, it’s basically a light, foamy custard flavored with wine or liqueur. This variation of the dessert uses grilled pineapple marinated in dark rum topped with a Sabayon/Zabaglione custard sauce flavored with Coconut Rum. If you want a light elegant dessert to finish your dinner, this easy, sumptuous, coconut-rum inflected custard-sauce over fresh pineapple or mango is sure to please. Explore and you will be rewarded! If you don’t want to have to wait for fresh pineapple to ripen, you can also find fresh, already cored and cleaned fresh pineapple in the fruit section of your local supermarket.

Serves 4
Ingredients:

• 3 large egg yolks at room temperature

• 3 tablespoons sugar

• 2 tablespoons coconut rum

• ¾ inch thick slices of fresh pineapple

• 2 tablespoons dark rum

Preparation:

1. Marinate the pineapple slices in the rum for at least an hour (preferably more).

2. Mix the sugar and egg yolks in a 2-quart rounded bottom pot, or stainless steel bowl, holding the edge with a potholder; add the dark and coconut rum you used to marinate the pineapple.

3. Beat the ingredients with a hand mixer at high speed until foamy. Alternatively, you can use a whisk and whisk the ingredients briskly until foamy. (The electric beater is easier!)

4. Place over a boiling pot of water over medium heat and continue beating or whisking. Don’t let the hot water touch the bowl with the ingredients. You want the heat from the steam to provide a nice even heat. The mixture will thicken and increase greatly (about double) in volume. When mixture feels just warm, remove the pot from heat.

5. Continue beating, periodically placing the pot back over heat and quickly removing the pot again once the mixture is warm. Once you have a nice runny, thick, frothy sauce you’ve got it. Do not overheat it or you will curdle the eggs.

Practice makes perfect. When ready, the Sabayon/Zabaglione will be thick, foamy, and slightly warm — but not hot — to the touch. Let it cool a little before spooning over your fruit. It will thicken as it cools and will keep overnight in a covered bowl. Bring to room temperature before using, or warm over boiling water as above whisking constantly until just warm.

Serve with a garnish of toasted coconut and coconut, Amaretto, or hazelnut cookies.

Try substituting your favorite liqueur or dry Marsala wine for the Rum to match the fruit, cake, or cookies you are serving with your own Sabayon/Zabaglione.

Autumn Apple Crisp →

Fragrant with apples and spices, sweet-tart, creamy-crunchy-chewy…it’s not just for autumn. You receive extra points if you get decadent, indulge yourself and guests, and add a dollop of whipped cream or a scoop of your favorite ice cream.

Serves 6-8

Ingredients:

• 8-10 medium cooking apples like Braeburn, Cortland, or Granny Smith apples (I use Cortland.)

• ¼ cup walnuts or pecans

• ¼ cup slivered or chopped almonds

• ¼ cup flaked coconut

• 2 cups raw oats like Quaker Oats

• ½ cup brown sugar + 2 tablespoons

• ¾ cup flour

• ½ cup butter

• 2 teaspoon cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon salt

• juice of half a lemon

• ½ cup apple juice or cider

*While preparing the Crisp and Apples, preheat the oven to 375.

For the Crisp:

Directions:

1. Melt the butter and mix well with the brown sugar.

2. Mix together the oats, flour, nuts, coconut.

3. Add a teaspoon of cinnamon and ½ teaspoon of salt

4. Add the butter-sugar sauce to the dry ingredients and mix well.

For the Apple filling:

Directions:

1. Peel and core the apples, slice the apples about a 1/4 inch thick, add to a large bowl, and coat with the lemon juice.

2. Add 2 tablespoons of brown sugar, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg and mix well.

Assemble the Apple Crisp:

1. Spread the apple mixture in a 9 x12 inch Pyrex baking dish.

2. Cover with the oats and nuts mixture.

3. Pour ½ cup of cider or apple juice over the Apple Crisp and bake on the oven middle shelf for 40-45 minutes, or until the apples are tender when pierced with a fork.

*Note: serve warm or at room temperature with a scoop of vanilla ice cream, or whipped cream, or yogurt.