Grilled Pineapple Donut Sundaes

Thanks for this (naughty) link Bronnagh!!! Anne

https://grandbaby-cakes.com/grilled-pineapple-donut-sundaes-recipe/?fbclid=IwAR0xb5ZmY7MTWsFXN5LZiT-l6FyQGSYNaQWP2FCTiimz90LMvQtxrk7BGlU

Ingredients:

For the Pineapple: 4 tablespoons unsalted butter; 1/3 cup dark brown sugar packed; 1/4 cup rum; 1/4 cup fresh orange juice; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 5 fresh pineapple rings

For Serving: 5 fresh glazed donuts; Vanilla or coconut ice cream for serving

Instructions:

For the Pineapple:

Add butter, brown sugar, rum, orange juice, cinnamon, vanilla extract and salt to a medium sized pan over medium high heat.

Allow sauce to melt together then stir until combined. Bring sauce to simmer and allow sauce to reduce by about a ⅓.

Add pineapple rings to a glass dish and pour ¾ of the sauce over the pineapple. Leave the rest for serving.

Allow sauce to soak into pineapple for about 20 minutes, flipping over halfway through at 10 minutes.

While pineapple soaks prepare your grill. Spray grill with non-stick spray or lightly brush grates with oil.

Grill pineapple about 5-7 minutes on each side until beautiful grill marks appear and the pineapple is tender. While grilling, you can baste with additional sauce used for soaking the pineapple.

For the Doughnuts:

Spray the grill again or add oil again. Add doughnuts to the grill and carefully watch because they can burn fast. Grill for about 20-40 seconds then flip to grill the other side. Serve immediately warm.

To prepare sundaes, cut a donut in half, add pineapple slice and top with ice cream and leftover sauce (keep warm) and serve.

Pineapple glazed crullers

These delicious crullers were made from a combination of instructions

https://eatonsquareedibles.com/2014/02/01/crullers/  and

https://www.youtube.com/watch?v=DcuwFH-JHJg

Pineapple glazed crullers

Ingredients: 1 cup cream; ½ tspn baking soda; ¼ tspn cream of tartar; 1/8 tspn nutmeg; ¼ teaspoon salt; 1 egg; ½ cup sugar; 125g butter at room temp, cut into pieces; 3 cups flour; 3 cups oil for frying

Method: In a deep frying pan heat oil, it should reach 325°F/180°C before you start frying your first batch.

In small bowl combine cream, baking soda, nutmeg, salt, and cream of tartar and set aside.

In a kitchen aid fixed with the paddle attachment cream the butter and sugar until light and fluffy. Add eggs and beat until combined.

Turn off mixer and switch your paddle attachment to the dough hook attachment.

Add flour a cup at a time and alternate with cream mixture until all is combined.

Turn out onto a lightly floured surface and knead until soft. If dough is too wet add a bit more flour.

Using a piping bag and star nozzle squeeze the dough onto squares of grease proof paper in a donut shape, turning the piping bag as you go to create a twist.

Drop them into the hot oil sliding them off the grease proof paper squares and fry until golden brown (this doesn’t take long)

Using a slotted spoon remove the crullers from the oil and place onto paper towel to drain and cool.

Glaze:

1 cup icing sugar; pineapple juice

In a medium size bowl using a whisk combine icing sugar with pineapple juice a little at a time until you make a smooth, not too thick, glaze. When the crullers have cooled drizzle with glaze.

Makes 12. Best eaten the day they’re made.

Grilled pineapple donuts

 Australian Women’s Weekly Food for Camping, 2018 Sydney 

Pineapple Upside-Down Donuts

Makes 8

125g (4oz) butter, softened; ½ cup (110g) firmly packed brown sugar; 1 tsp ground cinnamon; 6 cinnamon doughnuts; 440g (14oz) can pineapple (slices)

1 Prepare a fire to glowing coals

2 Combine butter, sugar and cinnamon in a small bowl; stir until combined

3 Place 6 sheets of foil on a flat surface; top each with a slightly smaller piece of baking paper. Place a doughnut on one side of each sheet. Spread tops of doughnuts with half the butter mixture. Top each doughnut with a pineapple ring; spread with remaining butter mixture. Fold paper around donuts; fold foil over doughnuts. Seal parcels by crimping edges together like a samosa

4 Cook parcels, pineapple-side down, in the hot coals. Cook for 5 minutes; check pineapple is caramelised underneath. Reseal parcels; turn doughnuts pineapple-side up. Cook for further 2 minutes; serve warm