KosherEye
<<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>> Mrs. Stahl's Potato Knishes <<< o >>> Knish - In Search of the Jewish Soul Food <<< o >>>

Kosher Desserts



Bookmark and Share
Caramelized Pineapple Sauce PDF Print E-mail

KosherEye.com

pineapple sauce

Adapted from A Century of Flavor, Nielsen-Massey Vanillas

Ingredients:

1 small pineapple, peeled with eyes and core removed, small dice
1/4 cup clarified butter**
1/4 cup firmly packed dark brown sugar
2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Directions:

Combine the pineapple, butter, brown sugar, and vanilla paste in a large sauté pan.  Cook over medium heat for 5 to 8 minutes or until the pineapple is tender and the brown sugar is caramelized.  Serve warm over cake or ice cream.

Enjoy!

Note:

Yield 8 to 10 (three tablespoon) servings
Dairy

**Clarified butter: Clarified butter is melted, and the white milk solids are skimmed off the top, which allows the butter to be less heat sensitive and reduces the risk of burning.


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica