Pineapple in the berry cone/summer pudding

I saw a beautiful summer pudding (without the bread) cone online and thought it would be super delicious with a little added pineapple ! I was right!!! With mini pavlovas and cream, or simply with yoghurt, it was a hit with the family. Plus alot of fun to make! Anne

16 triangles of fresh pineapple;1 punnet strawberries; 3 punnets raspberries; 1 punnet blackberries; 1 punnet blueberries

                                                                                                                                                Step 1 Line a cone shaped sieve with cellophane and sit it into a bowl.

                                                                                                                                                     Step 2 Beginning with some cut strawberries layer a range of berries into the cone – using a layer of raspberries between the other berries as they help “glue” the cone together.

As you can see I slipped in some triangles of pineapple (just so I could include this fabulous feat in this blog!!) I also used blackberries and blueberries.

Squish the layers down as you go.

                                                                                                                                                     Step 3 Finish the layers with more raspberries and cover them with a square of cellophane.

                                                                                                                                                     Step 4 Sit a small plate, then a heavy weight such as a small saucepan, a large jar of vegemite and a bag of marbles . . . on top and leave in the fridge overnight.

                                                                                                                                                       Step 5 Turn out onto a dish and decorate with more fruit, mint leaves or whatever you prefer.

                                                                                                                                                         Step 6 Enjoy.

Family Christmas Pineapply Picnic

Not only did my sister-in-law Colleen bring a fabulous Christmas Tree to our family get together (a miniature pineapple plant) she also made a delicious pineapple tea loaf! 

A perfect pineapply picnic! Anne

https://www.nationaltrust.org.au/blog/christmas-tea-loaf-recipe

Christmas Tea Loaf recipe

"This classic Australian tea loaf is the perfect accompaniment to a Christmas cup of tea. The original recipe comes from the 1939 edition of the The Australian Sunshine Cookery Book for Every Housewife, which was found at Miss Porter's House in Newcastle. We've added some tea and icing sugar for extra Christmas cheer, but no doubt the women of Miss Porter's enjoyed this loaf all year round. Serve with a slather of butter and house slippers" website authors

Adapted from “The Australian Sunshine Cookery Book for Every Housewife”

INGREDIENTS

1/2 cup chopped raisins; 1/4 cup butter; 1 egg; 3 cups plain flour; 1/2 teaspoon salt; 1/4 cup castor sugar; 1 cup milk; 6 teaspoons baking powder; 3/4 cup crushed drained pineapple; 4 teaspoons black tea; Icing sugar to decorate

METHOD

Preheat the oven to  160°C

Beat butter and sugar to a cream.

Stir in beaten egg.

Sift in flour, baking powder and salt, adding milk to moisten.

Add the raisins and pineapple. Stir to combine.

Turn mixture into a greased loaf tin and bake for 75 to 90 minutes, until golden brown.

Allow cake to cool, then turn out of tin.

Sprinkle with icing sugar and serve.

 

My husband Les grew this magnificent specimen of tropical fruitiness tucked away 

from the icy fingertips of Jack Frost.

Pineapple Fudge ! 3 ways ! All delicious !

(White) Chocolatey Pineapple Fudge

Adapted from https://www.dixiecrystals.com/recipes/pineapple-fudge

INGREDIENTS

20oz/440g crushed pineapple; 1 cup castor sugar; 2/3 cup sweetened condensed milk; 24oz/600g white chocolate chips

DIRECTIONS

Line an 8-inch square baking pan with non-stick tin foil or parchment paper.

Combine crushed pineapple including juice with sugar in a small saucepan. Bring to a boil over medium-high heat.

Boil on medium-high heat for 5 minutes stirring often then reduce heat to medium and continue to simmer for 25-30 minutes, stirring every minute or so, until most of liquid has evaporated and mixture has thickened. It is very important to allow enough time for the pineapple jam to thicken. If it is still sauce-like, your fudge will not set properly.

Once pineapple jam is thickened remove pan from heat.

Add sweetened condensed milk and stir until well blended.

Let jam rest for 3 minutes. Then stir in chocolate chips just until combined.

Set your timer for 5 minutes and let heat from jam melt chocolate chips. Then stir slowly until well combined and until chocolate is melted.

Spread into an even layer in your prepared pan.

Cover and set aside for one hour to cool then refrigerate for 2-3 hours until firm or just allow it to firm up at room temperature for about 6-8 hours.

Remove from pan and peel off foil or parchment paper, then cut into 36 squares.

Store in an airtight container for up to 4 days or in refrigerator for up to 2 weeks. You can wrap fudge well in wax paper then over-wrap it in tin foil and place in a large zip-top bag and freeze for up to 3 months. To thaw fudge, remove it from freezer and allow it to sit on counter in wrapping for at least 4 hours before removing it from package.

Pineapple and White Chocolate Fudge

Adapted from https://www.feastforafraction.com/pineapple-upside-down-fudge/

INGREDIENTS

14 oz can Sweetened Condensed Milk; 1/2 cup Butter Cake mix (I used gluten free); 2 1/2 cups White Chocolate Chips; 3/4 cup Chopped Candied Pineapple; 18 glacé cherries cut in half

INSTRUCTIONS

Line a 9”x9”/23cmx23cm baking dish with parchment paper. Spray with cooking spray, if desired

Combine the sweetened condensed milk, cake mix and white chocolate chips into a double boiler

Cook over medium heat, whisking until the mixture is melted and smooth

Stir in the chopped candied pineapple and glacé cherries

Pour fudge into the parchment-lined baking dish

Allow to cool two hours in the fridge or overnight at room temperature before cutting into 36 pieces

Caramelly Pineapple Fudge (My personal favourite, Anne)

https://www.nigella.com/recipes/members/jonmcs-pineapple-fudge

INGREDIENTS

1 cup evaporated milk (canned); 3 cups granulated sugar; 2 tablespoons butter; 1 cup crushed pineapple; 2 teaspoons lemon juice

METHOD

Combine milk, sugar and butter. Heat to boiling point.

Add crushed pineapple and cook to 236ºF (114ºC) or about 25 minutes, stirring constantly to avoid burning. Allow to cool.

Add lemon juice and beat until crystallization begins.

Pour into a greased pan and mark into squares.

Spicy pineapple and prosciutto finger food

Adapted from https://www.purewow.com/recipes/spicy-pineapple-prosciutto-tarts

Ingredients

½ small pineapple, skin removed, cored and cut into 24 small triangles; ⅓ cup light brown sugar; 1 tspn freshly ground black pepper; pinch of fine sea salt; 2 tablespoons unsalted butter; 24 premade pastry cups; tspn chili flakes; 4 slices of prosciutto cut into 24 strips; 100g spreadable cream cheese

Directions

1. Pat the pineapple dry with paper towels. In a medium bowl, whisk the brown sugar, pepper and salt to combine. Toss the pineapple triangles into the brown sugar mixture, lightly coating both sides.

2. Heat the butter in a skillet over medium-high heat. Working in batches, add the sugared pineapple and cook until the sugar is caramelized and golden on both sides, about 3 minutes total. Remove from the pan and let cool.

3. Spread 3/4 tsp cream cheese into each pastry cup.

4. Place a cooled pineapple triangle on top of the cream cheese.

5. Top each pastry with a twisted strip of prosciutto and sprinkle with chili flakes to taste just before serving at room temperature.

Johnny Cash's Mother's Pineapple Rum Chess Pie

Adapted from https://www.splendidtable.org/story/2020/12/19/johnny-cashs-mothers-pineapple-rum-chess-pie excerpted from “A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home” by Melissa Weller with Carolynn Carreño 2020

As I used a prebaked pie crust and not Johnny’s Mum’s original crust I am only sharing the filling recipe here. If you want the complete instruction follow the above link, Anne

Makes 1 (9-inch) pie; serves 6 to 8

For the filling: 1 ripe pineapple, chopped, blended and strained; 3 large eggs (150 grams); 1 cup granulated sugar (200 grams); 2 tablespoons coarse cornmeal (22 grams); 1/2 teaspoon fine sea salt (3 grams); 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly (113 grams); 3 tablespoons dark rum (45 grams)

Put the eggs, sugar, cornmeal and salt together in a medium bowl and whisk to combine. Add the pineapple pulp and stir with a rubber spatula. Add the butter, rum, and 2 tablespoons of the juice that you strained out of the pineapple. Whisk to combine.

Bake the pie in the oven for about 1 hour, rotating it from front to back halfway through the baking time so the crust browns evenly, until the custard is set; it will jiggle, but firmly, when you wiggle the pie. Remove the pie from the oven and set it on a cooling rack to cool to room temperature.

Johnny Cash and his Mum, Carrie in 1957

Pineapple black pepper and bacon fried rice

Adapted from https://www.splendidtable.org/story/2019/10/09/black-pepper-bacon-pineapple-fried-rice

Ingredients                                                                                                                                1 tablespoon canola oil; 1"/3cm piece of ginger, peeled and grated; 5oz/140g smoked thick-cut bacon, diced; 1 teaspoon dark soy sauce; pinch of ground black pepper; 6 large fresh shiitake mushrooms, sliced into 3/8"/1cm strips; 2 1/4 cups cooked jasmine rice; 2 tablespoons tamari or low-sodium light soy sauce; 3/4 cup finely diced fresh pineapple flesh; 1-2 scallions, sliced on a deep diagonal, to garnish

To serve - sriracha chili sauce; a few lime wedges (optional)

Directions

Heat a wok over high heat until smoking, add the canola oil, and give it a swirl. Add the ginger, and stir-fry for 5 seconds, then add the diced bacon, and stir-fry for 1 minute to caramelize it around the edges. Season with the dark soy sauce and black pepper, and toss well. Add the mushrooms and wok-fry together for 30 seconds.                                                                       

Tip in the cooked rice, season with the tamari or light soy sauce, then add the pineapple, and stir gently to mix well. Garnish with the scallions, and serve with some sriracha chili sauce. For an extra zing, and a truly tropical taste, you can squeeze some lime juice over, if you like.

More Pineapple and Custard Tarts

Adapted from https://www.bestrecipes.com.au/recipes/pineapple-custard-tart/6fu7qzor

Pineapple and Custard Tarts

Ingredients

880 g (crushed) canned pineapple reserve liquid; 2 tbs custard powder; 1 tbs sugar; pastry cases

Method

Strain pineapple and reserve juice.

Mix custard powder, sugar and juice together and cook over low heat until mixture thickens.

Add pineapple and combine well.

Pour into pastry cases and refrigerate to set.

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.

Hawaiian Meatloaf

https://www.tastesoflizzyt.com/hawaiian-meatloaf/

Serves 8

Ingredients:

For the meatloaf:

70g/1 1/2 pounds ground chuck; 1/4 cup minced onion; 1 large egg; 1/2 cup dry bread crumbs; 1 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup chili sauce

For the topping:

1/4 cup crushed pineapple (drained); 1/4 cup chili sauce

Instructions:

Preheat the oven to 180°C/350°F. Spray a shallow baking dish (at least 7x11"). Make sure the baking dish has sides to catch juices.

In a bowl, combine the beef, onion, egg, breadcrumbs, salt, pepper and chili sauce. Mix until combined.

Shape the meat into a loaf and place into the prepared baking pan.

Bake for 55-60 minutes or until the internal temperature reaches 70°C/160ºF  

In a small bowl, mix together the crushed pineapple and chili sauce. Brush this sauce over the meatloaf and return to the oven for an additional 15 minutes.

Allow the meatloaf to rest 5 minutes before slicing and serving.

Pineapple biscuits

https://marginmakingmom.com/pineapple-cookies/

Pineapple Cookies

"These pineapple cookies are the perfect sweet treat, dotted with bits of pineapple and topped with an optional icing" the website

Ingredients

For the Cookies:

1 cup butter, softened to room temperature; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1 egg; 1 tsp vanilla extract; 3/4 cup crushed pineapple, drained and juice reserved; 3 1/2 cups all-purpose flour; 1 1/2 tsp baking soda; 1/2 tsp salt; 1/4 tsp nutmeg

For the Icing (Optional):

2 cups powdered sugar; 4-6 TBSP reserved pineapple juice

Instructions

Preheat oven to 375F.

In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, granulated sugar, and brown sugar until it begins to lighten in colour.

Add egg and vanilla extract, mixing to combine, scraping down the sides of the bowl as needed.

Add crushed pineapple and mix just until incorporated.

In a separate mixing bowl, whisk together flour, baking soda, salt, and nutmeg.

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing only until combined and a soft dough forms.

Scoop dough out and roll into balls. Place on an ungreased baking sheet. Bake for 8-10 minutes, or until golden-brown.

Remove from oven and cool on the baking sheet for a couple of minutes before transferring to a cooling rack to cool completely.

To prepare icing, whisk together powdered sugar and 4 tblsp of pineapple juice. If needed, add more juice, 1/2 tblsp at a time, until preferred consistency is reached. You want it to be thin enough to dip into, but no so thin that it runs off the cookies completely.

Once cookies are cool, dip the tops in the icing, and return to cooling rack so the icing can set to a satiny finish.

Verena’s Salsa de Piña

A delicious pineapple sauce, Verena’s Salsa de Piña from the fabulous initiative Free to Feed

https://www.facebook.com/freetofeedmelbourne

Serves 10

Ingredients: 1 large pineapple; 2 cups water; 2 cinnamon quills, 250g caster sugar

Method:

Peel and core the pineapple & roughly chop.

Place the flesh into a blender, add water & blend until smooth.

Pour into a saucepan & add the cinnamon quills (break into smaller pieces) & add sugar.

Bring to the boil on a low heat & simmer for 30mins or until the sauce is thick & almost gluey, allow to cool.

Transfer to a squeeze bottle.

4-ingredient pineapple slice

https://www.bestrecipes.com.au/recipes/4-ingredient-pineapple-slice-recipe/e94w171x

Ingredients

440g butter cake mix; 3/4 cup desiccated coconut; 100g butter, melted; 430g tin crushed pineapple in juice

Method

Preheat oven to 180°C. Grease a 20cm square cake tin and line the base and sides with baking paper, leaving enough overhanging to make it easy to lift out the finished slice.

Using just the cake mix part of the package (not the icing mix), weigh out 200g cake mix into a bowl. Stir through coconut, then add melted butter and mix well. Press evening into the base of the prepared tin and bake for 10 minute until golden on top.

Meanwhile, drain juice from pineapple tin, reserving it. Mix crushed pineapple with remaining cake mix, then add 2 tablespoons of reserved juice and mix to form a loose batter. Pour over base in tin and return to oven for 15-18 minutes until set. Allow to cool then cut into 9 squares.

I also sprinkled the slice with desiccated coconut before baking, Anne

Pineapple and wait for it … parsnip cake

Tropical Parsnip Cake 

http://joandsue.blogspot.com/2015/01/tropical-parsnip-cake.html

Ingredients

1 1/2 cups sugar; 1/2 cup applesauce; 1/2 cup coconut oil (melted); 4 eggs; 2 tsp vanilla; 2 cups flour; 2 tsp baking soda; 2 tsp baking powder; pinch salt; 2 tsp cinnamon; 1/2 tsp nutmeg; 2/3 cup coconut flakes (I used shredded coconut); 2/3 cup craisins (I used dried cranberries); 2 1/2 cups grated parsnip (2 parsnips); 2 cups pineapple tidbits, drained (1X 440g can)

Frosting: 1 brick cream cheese, softened; 1/2 cup butter, softened; 1 tsp vanilla; 2 1/2 cups icing sugar

Optional: 24 pecan halves ; 1/4 cup finely chopped pecans

Directions

Preheat oven to 350. Spray a 9 X 13 pan with cooking spray, set aside. (I used 2 sandwich pans)

In a large bowl, whisk together sugar, applesauce, coconut oil, eggs, and vanilla until well combined.

In a smaller bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, coconut and cranberries.

Stir the dry ingredients into the wet ingredients until just mixed. Stir in the parsnips and pineapple, again, until just mixed.

Spread into prepared pan.

Bake in 350°F/180°C oven until top is well browned and toothpick inserted near center comes out clean, about 45 - 55 minutes. (If the top browns too quickly cover lightly with a sheet of al foil until done)

Let cool on cooling rack before frosting.

Prepare frosting: In a mixing bowl, beat together cream cheese and butter until creamy and smooth, scraping sides of bowl as needed. Beat in vanilla. Gradually beat in icing sugar until you reach the proper consistency for spreading. (*If it is too thick you may need to add a bit of milk to thin or more icing sugar to thicken*)

Pineapple and custard tarts

https://www.puregoldpineapples.com.au/recipes/pineapple-custard-tarts/

INGREDIENTS

quarter (1 1⁄2 cups or 200 g) pineapple, finely diced; 1 teaspoon butter; 1 tablespoon caster sugar; half cup (125 ml) thickened cream; 1 tablespoon icing sugar; half teaspoon vanilla extract; half cup (125 ml) thick custard; 8 small pastry tart shells

METHOD

For Pineapple topping:

Heat fry pan to medium high, then melt butter until foaming.

Add diced pineapple, sprinkle with caster sugar and sauté for 4 minutes, stirring once per minute or until pineapple begins to caramelise. Set aside and cool.

For Custard filling:

In a large bowl whisk cream, icing sugar and vanilla until firm peaks form, then stir in custard.

Spoon custard cream filling into tart shells.

Top with cooked pineapple and dust with icing sugar to serve.

Happy 10th Birthday Pineapple Princesses !!!

Ann and I recently had a quiet get together to reminisce over the last ten years of being Pineapple Princesses! 

Starting in July 2012 we cooked our way through Ruby Borrowdale’s “Golden Circle Tropical Recipe Book” and then kept going! We’re still cooking new pineapple recipes from many different sources – some retro, some contemporary. 

The oldest recipe we used, for Pineapple in Rum, was from Australia’s first cookbook, “The English and Australian Cookery Book” by Edward Abbott published 1864 in London.

We have posted recipes each week over the ten years which has amounted to almost 800 posts including over a thousand recipes. This is definitely your go to pineapple recipe collection!!

To celebrate, Ann cooked us a delicious pineapple salmon curry and maple syrup pineapple upside down cake! Woo hoo!!! Anne

Pineapple Magic: delicious, easy recipes for a family on the go, Golden Circle online, Queensland 2010

Thai Salmon and Pineapple Curry (based on a prawn recipe)

Serves 4

2 tbsp Thai red curry paste; 400ml can coconut milk; 3 kaffir lime leaves, torn; 1 tbsp grated palm sugar; 1 tbsp fish sauce; 150g green beans, trimmed and cut into thirds; 280g chopped salmon; 440g can Golden Circle Pineapple Pieces in Juice, drained; 8 cherry tomatoes, halved; steamed Jasmine rice, to serve; coriander leaves to garnish, optional

1. Add curry paste to a hot frying pan and cook 1 minute or until fragrant. Add the coconut milk, lime leaves, palm sugar and fish sauce and bring to a gentle simmer.

2. Add green beans and cook for 2 minutes. Stir in the salmon, pineapple and cherry tomatoes and simmer for a further 2 - 3 minutes, or until the salmon is cooked through.

3. Remove lime leaves and transfer curry to serving bowls. Serve with rice and garnish with coriander if desired.

Red Curry Paste

1 tblspn coriander seeds; 2 tspn cumin seeds; 1 tspn black peppercorns; 2 tspn dries shrimp paste; 1 tspn ground nutmeg; 12 dried or fresh red chillies, rough chopped; 1 cup French shallots, chopped; 2 tblspn oil; 4 stems lemon grass (white part only) finely chopped; 12 small cloves garlic, chopped; 2 tblspn fresh coriander roots, chopped; 2 tblspn fresh coriander stems, chopped; 6 kaffir lime leaves, chopped; 2 tspn grated lime rind; 2 tspn salt; 2 tspn turmeric; 1 tspn paprika

1. Place the coriander and cumin seeds in a dry frying pan and heat for 2-3 minutes, shaking the pan constantly.

2. Place the roasted spices and peppercorns in a mortar and pestle or clean coffee grinder and work them until they are finely ground. Wrap the shrimp paste in a small amount of foil and cook under a hot grill for 3 minutes, turning the package twice.

3. Process the ground spices, roasted shrimp paste, nutmeg and chillies in a food processor for 5 seconds. Add the remaining ingredients and process for 20 seconds at a time, scraping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste.

Makes approximately 1 cup.

Pineapple Upside Down Cake (based on a Margaret Fulton recipe)

Line a cake tin with paper and grease with butter.  Pour in ¾ cup maple syrup. Lay half slices of canned pineapple rings in a circle around the tin on top of the maple syrup.                                                                                                                                                                              60g soft butter, 1/2 tsp vanilla essence, 3/8 cup sugar, 1 egg, 1 cup self raising flour and ¼ cup milk

Process the butter, sugar and vanilla until fluffy, beat in the egg, then pulse the flour and milk alternately until just mixed. 

Pour or dollop on top of pineapple, smooth top and bake in mod oven until cooked for 30 minutes.

And here are a couple of little tropical beauties from the recent 

                                              Dungog Tea Party Exhibition NSW!!