Adapted from https://www.quericavida.com/recipes/pineapple-soda/6c1d0b57-1d1d-4501-a48f-f6c3d5e50054
Pineapple Soda
Ingredients:
4 cups pineapple, peeled and diced; 1 ½ cups water; ½ cup
sugar; 1 lemon, the juice; 2 cups mineral or soda water
Method:
Blend the pineapple with the water, sugar and lemon juice
for one minute. Use a strainer to empty the juice into a pitcher.
Add the mineral or soda water before serving and add ice if you
like.
Simple and delicious biscuits topped with crystallised pineapple
Method: Cream butter and sugar, add condensed milk, mix well. Add sifted flour.
Put teaspoons on greased tray. Stick a piece of crystallised pineapple in the top of each biscuit.
Bake in a moderate oven 15-20 mins.
Happy birthday to the Big Pineapple at Nambour Queensland on its 50th birthday this week!!!
And here’s a link to an ABC article celebrating its
uniqueness, including Di and Charles' visit there in 1983.
https://www.abc.net.au/news/2021-08-14/big-pineapple-turns-50-anniversary-/100377014
I wonder what pineapply treats were in Di's gift basket ??? She seems suitably excited 🍍🍍
Thanks to Donna for this recipe she found online! Top Pineapple spotting Donna!
Pineapple Upside Down Bread Pudding
https://www.sweetrecipeas.com/2013/04/30/pineapple-upside-down-bread-pudding
Ingredients:
For the Bread Pudding: 1 can (20 oz) crushed pineapple,
drained; 15-20 maraschino cherries (I made one with cherries and 3 others
with dates); 2 cups heavy whipping cream (at least 40%); 1 cup brown sugar,
packed; 2 eggs; 2 egg yolks; pinch of salt; 1 loaf brioche (I used regular
bread)
Brown Sugar Sauce: 1 ½ cups packed brown sugar; ½ cup
unsalted butter; 2/3 cup whipping cream
Instructions:
For the Bread Pudding: Preheat oven to 350°F. Butter 20cm x 20cm
(8”x8”) pan. (I used 4 small 12cm springform pans)
Place a pineapple evenly at the bottom of the pan. Place
cherries randomly on the bottom on top of the pineapple.
Tear brioche into pieces.
Mix the eggs, egg yolks, brown sugar and salt together in a
bowl. Then whisk in the heavy cream.
Pour the custard over the bread. Press down the bread pieces
until the bread is soaked with the custard.
Bake in the centre rack about 30-35 minutes. Let cool for
2-3 minutes.
For the Brown Sugar Sauce:
Whisk brown sugar and butter in heavy medium saucepan over
medium heat until melted and smooth, about 2 minutes.
Add cream and bring to a simmer.
Simmer for about 5 minutes.
Pour over bread pudding. Mmmmmmmm, Anne
Adapted from https://www.delicious.com.au/recipes/pineapple-coconut-crumble-recipe/ehnf0366?r=recipes/collections/jzyj2hnu
80g unsalted butter; 1 (1.7kg) pineapple, peeled, core
removed, roughly cut into 2cm pieces; 130g brown sugar; 180ml good-quality
coconut cream; 4 kaffir lime leaves, bruised; finely grated zest of 1 lime;
shaved coconut, to serve (I used coconut flakes)
Crumble: 3/4 cup (110g) plain flour (I used gluten free);
1/3 cup (80g) brown sugar; 1/3 cup (50g) cashews, roughly chopped; 2 1/2 tbs
shredded coconut; 1/2 tsp ground cardamom; 80g lightly salted butter, chilled,
cut into 5mm pieces
M E T H O D
1. Preheat oven to 180°C. Grease a large baking tray and
line with baking paper.
2. For the crumble, combine the flour, brown sugar, cashews,
coconut and cardamom in a large bowl. Add butter and, using your fingertips,
rub the flour mixture together to create coarse crumbs. Spread on prepared tray
and bake, stirring occasionally, for 15-20 minutes until golden brown. Set
aside to cool completely.
3. Heat butter in a large, deep heavy- based frypan over
high heat for 1-2 minutes until it starts to brown. Add the pineapple and stir
to coat. Scatter over the sugar and cook, stirring occasionally, for 4-5
minutes until the sugar has dissolved and starts to bubble.
4. Add the coconut cream, kaffir lime leaves and lime zest,
and stir to combine. Bring to the boil, reduce heat to medium- low and simmer
for 15-20 minutes until pineapple is tender and sauce has thickened. Remove the
kaffir lime leaves. Transfer to a heatproof, 1.25L capacity dish. Top with the
crumble and scatter with shaved or flaked coconut to serve.
