Rum, pineapple and mango punch

https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/rum-pineapple-and-mango-punch

Serves 6

1 cup finely chopped pineapple; 2 cups (300ml) chilled pineapple juice; ½ cup (125ml) passionfruit pulp; ½ cup (125ml) spiced rum; ½ cup (125ml) coconut rum; 2 cups (500ml) chilled ginger beer; 1 cup (250ml) mango nectar; 1 mango sliced, stoned, peeled, finely chopped; ice cubes to serve; mint sprigs to serve

1. Divide half the chopped pineapple among the holes of an ice cube tray. Pour over enough o the pineapple juice to cover. Place in the freezer until firm.

2. Place pineapple cubes, remaining chopped pineapple and pineapple juice, passionfruit pulp, combined rum, ginger beer, mango nectar, chopped mango, ice cubes and mint sprigs in a large jug. Stir to combine. Serve immediately.

Verdict from the family - more rum in the punch next time please! 

Pineapple and passionfruit crème fraiche semifreddo

Warning: If you are reluctant to prepare recipes with uncooked egg this is not for you, Anne

Adapted from https://www.abc.net.au/everyday/raspberry-and-creme-fraiche-semifreddo/100004520

Ingredients:

¾ cup finely chopped fresh pineapple; 1 cup pureed fresh pineapple; 8 triangles sliced fresh pineapple for decoration; 165g (3/4 cup) caster sugar; 4 eggs, separated; 200ml (1 1/2 cups + 1 Tbsp) crème fraiche; 300ml (1 1/4 cup) pure cream; 1 tsp vanilla extract; pinch of salt; pulp of 3 passionfruit

                                      

Method:

1.Combine pureed pineapple and 2 tablespoons of the caster sugar in a small bowl. Combine until you have a fairly smooth consistency. Set aside.

2.Combine the remaining sugar and the egg yolks in a bowl of an electric stand mixer fitted with a whisk attachment. Whisk on a high speed for 3-4 minutes or until very pale and thick. In another bowl, whisk the crème fraîche and cream with the vanilla until stiff peaks form. Fold the cream mixture into the egg yolk mixture.

In a very clean bowl, whisk the egg whites with a pinch of salt to very stiff peaks. Gently fold the egg whites into the semifreddo mixture. Fold in the pureed pineapple/sugar mixture.

3.Spoon half of the mixture into a 23cm spring form cake tin. Sprinkle 1/2 of the finely chopped pineapple and 1/3 of the passionfruit pulp onto the semifreddo. Cover with the remaining semifreddo mixture and then again, sprinkle the other ½ of the finely chopped pineapple and another 1/3 of the passionfruit pulp on top. Cover with cling film or tin foil and place in the freezer for 4-6 hours or overnight until set.

4.Remove the semifreddo from the freezer 10 minutes before you are ready to serve. You can now cut it into pieces or scoop into bowls. Serve with the last 1/3 of passionfruit pulp.

Toffeed Pineapple and Marmalade Mascapone Vol-au-vents

Adapted from a recipe in July 2006 New Zealand House and Garden magazine. These are easy and delicious. The original recipe gives instructions on how to make the vol-au-vents from scratch - but I cheated and bought ready mades in the supermarket that were light and crisp, Anne

Serves 4

50g butter; 80g caster sugar (I used brown sugar); ½ pineapple, peeled, cored and flesh cut into 2cm chunks; 150ml cream; 100g mascarpone; 2 tblspn fine cut marmalade (I used pineapple and macadamia jam); 1 tblspn brandy or rum

Place butter in a wide pan and cook over moderate heat until a light nut brown. Add caster (or brown) sugar and cook stirring often until caramelised and golden. Add the pineapple – it will make the caramel seize but keep cooking and eventually it will melt again. Cover pan and cook pineapple until it’s easy to push a knife through. Add cream and gently boil, uncovered, 8-10 minutes to reduce liquid a little.

Combine the mascarpone, marmalade, brandy or rum. To serve dollop mascarpone into warmed vol-au-vets. Spoon hot pineapple on top and drizzle with sauce from the pan. Serve immediately.

Thanks for the lovely jam hamper Griffith family!! 

Pineapple and beer punch

"The “I Love Lucy” Cookbook: Classic recipes inspired by the iconic (1950s) TV show", Jenn Fujikawa 2020 New York

Daddy Shower Beer Punch

Makes 4 servings

2 cups cold pineapple juice; 2 cups cold lemon-lime soda; 5 tblspn freshly squeezed lie juice; 1 bottle 16oz) beer; ice for serving

In a large pitcher, stir together the pineapple juice, lemon-lime soda, and lime juice

Pour in the beer, and stir again

Serve over glasses filled with ice. 

Caramelised pineapple with brown sugar chilli glaze

Luke Mangan’s caramelised pineapple with brown sugar chilli glaze

https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/luke-mangans-caramelised-pineapple-with-brown-sugar-chilli-glaze

Ella was my glamourous assistant!

Ingredients:  80g unsalted butter; 1/3 cup (75g) brown sugar; 1/2 cup (125ml) orange juice; 1/4 tsp chilli powder; 1/4 tsp salt; pinch of ground black pepper; pinch of ground cloves; 2 tbs lime juice; 1 ripe pineapple, peeled; toasted coconut flakes, to serve; vanilla ice cream, to serve

Method:

STEP 1   Melt the butter in a small saucepan over medium heat. Add the sugar and cook, stirring, for 2-3 mins or until the sugar dissolves. Carefully stir in the orange juice. Add the chilli powder, salt, pepper and cloves. Stir to combine. Increase heat to medium-high and bring to a simmer. Simmer for 4-5 mins or until the glaze thickens slightly. Remove from heat. Stir in the lime juice. Set aside to cool slightly.

STEP 2   Use a large sharp knife to cut the pineapple lengthways into 8 wedges and remove the core. Insert a soaked bamboo skewer into each wedge. Place the pineapple on a baking tray. Pour over two-thirds of the glaze and turn to coat.

STEP 3   Heat a barbecue grill or chargrill on medium. Cook the pineapple on the grill, brushing occasionally with some of the remaining glaze, for 3-5 mins each side or until golden.

STEP 4   Arrange the pineapple on a serving platter. Drizzle with the remaining glaze and sprinkle with the coconut. Serve immediately with ice cream.

We enjoyed ours with the salad rather than as a dessert, Anne