ROASTED PINEAPPLE PUREE
Try leftovers of this tropical fruit topping stirred into yogurt or oatmeal. Martha made this recipe on episode 506 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. In a small saucepan, combine 3/4 cup water and sugar and cook, stirring, until sugar dissolves.
- Cut each pineapple half crosswise into 3 pieces. Rub pineapple with vanilla seeds and place in a roasting pan in a single layer. Pour sugar syrup over pineapple to coat completely. Add vanilla pod to roasting pan and cover with parchment-lined foil.
- Roast, turning pineapple every 30 minutes and basting with sugar syrup, until pineapple is caramelized and tender when pierced with the tip of a paring knife, about 2 hours.
- Remove pineapple from oven, and let cool. Discard vanilla bean. Coarsely chop pineapple. Reserve 1/4 cup for topping Frozen Coconut and Roasted Pineapple Cake; transfer remaining pineapple and any accumulated juices to the bowl of a food processor and puree. Refrigerate until ready to use, up to 2 days.
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Marcia Curtis
[email protected]Meh.
Dilshad Lasi
[email protected]This puree was okay, but nothing special. I've had better.
Asif Guwance
[email protected]I'm not sure what went wrong with my puree. I followed the recipe carefully, but it turned out lumpy and burnt. I guess I'll have to try again.
tia byeboy
[email protected]This recipe was a fail for me. The puree was watery and lacked flavor. I think I'll stick to my old pineapple puree recipe.
2 H R Gamimg Habib
[email protected]I followed the recipe exactly, but my puree turned out a little bland. I think I might have used a pineapple that wasn't ripe enough.
Arsalan Mughal
[email protected]This puree was a bit too sweet for my taste, but I think it would be great as a marinade or glaze for chicken or fish.
My BACKLOG
[email protected]I was looking for a new way to use up some leftover pineapple, and this recipe was perfect. The puree was quick and easy to make, and it tasted great. I'll definitely be making it again.
Shaknur Islam
[email protected]Delicious! I used this puree as a topping for my morning yogurt and it was perfect. The sweetness of the pineapple and the tanginess of the lime were a great way to start my day.
Hoova Larry
[email protected]This puree was easy to make and added a nice tropical touch to my dishes. I used it as a marinade for grilled shrimp, and it was a hit with my family.
Ahki Akter
[email protected]I'm not usually a fan of pineapple, but this puree was surprisingly delicious. The roasting process mellowed out the sweetness of the pineapple, and the lime and spices added a nice depth of flavor. I'll definitely be making this again!
Heather Price
[email protected]This puree was a game-changer for my summer BBQs. It was the perfect marinade for chicken and fish, and it also made a delicious glaze for grilled vegetables. My guests raved about it!
Kokil nath Rimal
[email protected]I was skeptical about roasting pineapple, but this recipe proved me wrong! The roasting process caramelized the sugars in the pineapple, creating a rich and complex flavor. The puree was smooth and creamy, and it added a touch of tropical sweetness t
Shien Rana
[email protected]This roasted pineapple puree was an absolute delight! The flavors were perfectly balanced, with the sweetness of the pineapple tempered by the tanginess of the lime and the warmth of the spices. It was incredibly easy to make, and the result was so i