Best 5 Pineapple In Brown Sugar With Ice Cream Recipes

PINEAPPLE UPSIDE-DOWN ICE CREAM CAKE

Steps:

• Prepare the ice cream layer: Line a 9-inch round cake pan with plastic wrap. Spread the ice cream in the pan using an offset spatula to create a smooth, even layer. Freeze until very firm, about 2 hours.
• Make the pineapple topping: Preheat the oven to 350 degrees F. Butter the sides of another 9-inch round cake pan. Stir the granulated sugar and water in a medium saucepan over medium heat until the sugar dissolves. Cook, gently swirling the pan but not stirring, until the mixture is light brown, 6 to 10 minutes. Remove the pan from the heat and carefully whisk in the butter. Pour the caramel into the prepared cake pan, quickly swirling to coat the bottom before the caramel hardens (use a rubber spatula if needed to push the caramel to the edges). Lay the whole pineapple slice in the center of the caramel, then lay the remaining half slices around the whole slice, all facing the same direction. Place 1 maraschino cherry half cut-side up in the center of each slice.
• Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk the milk, sour cream and vanilla bean paste in a liquid measuring cup until smooth. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until well combined. Reduce the speed to medium low and beat in the flour mixture in three additions, alternating with the milk mixture, until combined. Scrape the bowl with a rubber spatula, then increase the speed to medium high and beat 30 more seconds.
• Pour the batter over the pineapple topping in the pan and spread in an even layer. Bake until well browned and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour. Run a knife around the cake to loosen, then transfer to a rack and let the cake cool in the pan, 30 minutes. Invert the cake onto the rack to cool completely.
• Meanwhile, make the pineapple compote: Combine the dried pineapple, pineapple juice, brown sugar, lemon juice, water and salt in a saucepan. Bring to a simmer over medium heat and cook until the pineapple is soft and the liquid is syrupy, 8 to 12 minutes. Remove from the heat and stir in the vanilla bean paste. Transfer the mixture to a food processor and pulse until the pineapple is finely chopped. Let cool.
• Assemble the cake: Clean the 9-inch round cake pan and line with plastic wrap, leaving a 2-inch overhang all around. Slice the cake in half horizontally with a long-serrated knife. Place the half without the pineapple cut-side up in the pan. Top with the pineapple compote and spread evenly. Unwrap the frozen ice cream disk and carefully place on top of the compote. Place the remaining cake half, pineapple-side up, on top of the ice cream. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight. Remove the cake from the pan, using the plastic wrap to help; transfer to a platter. Let the cake sit at room temperature for 10 minutes before slicing.

CARAMELIZED PINEAPPLE WITH BROWN SUGAR-GINGER ICE CREAM

Steps:

• Preheat broiler. Line large baking sheet with foil. Arrange pineapple wedges side by side in single layer on prepared baking sheet. Pat pineapple wedges with paper towels to remove excess moisture. Using fingertips, press 1 cup brown sugar through coarse sifter over pineapple. Broil pineapple wedges until brown sugar caramelizes, watching closely to avoid burning and rotating baking sheet to broil evenly, about 3 minutes.
• Arrange 3 wedges of warm caramelized pineapple in triangle on each of 6 plates. Place scoop of Brown Sugar-Ginger Ice Cream in center of pineapple triangle. Sprinkle 1 tablespoon coconut over each dessert and serve.

PINEAPPLE IN BROWN SUGAR WITH ICE CREAM

Steps:

• Melt butter in a medium saute pan over low heat. Add sugar and stir until melted. Add pineapple, rum, if desired, and vanilla, and turn heat up to medium high.
• Cook, stirring, until liquid is reduced and pineapple is glazed, about 15 minutes. Be careful not to burn.
• Serve in bowls with a scoop of ice cream.

GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE

Steps:

• Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
• Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
• While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
• Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

BAKED PINEAPPLE

Steps:

• Preheat oven to 325°F. Pierce pineapple all over with cloves. Place sugar and 1/4 teaspoon pepper in a 2-quart baking dish; roll pineapple in sugar to coat. Scatter butter in pan.
• Bake, brushing pineapple with sugar-butter mixture occasionally, until very tender, 1 to 1 1/4 hours. Transfer pineapple to a cutting board; remove cloves.
• Place sugar mixture from dish in a saucepan with cream. Simmer until thickened slightly, 6 to 8 minutes. Quarter pineapple lengthwise; serve with vanilla ice cream, pan sauce, and sprinkles of flaky salt and more pepper.