In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.
nd add 10 of the roasted garlic cloves. Pour the hot
eat, sear and soften the pineapple, bell pepper, and jalapeno, turning
o 400\u00b0F.
Arrange pineapple cubes, red bell pepper cubes
For roasted pineapple:
Preheat the broiler. Cut the ends off the pineapple. Quarter
hours or overnight.
ROASTED BERRIES: Preheat the oven to
ROASTED GARLIC:
Preheat the oven
he heavy cream and the roasted garlic puree until well blended
remove the eyes from the pineapple. You will see that these
egins to bubble, arrange the pineapple pieces in the pan and
nd bottom off the pineapple. Stand the pineapple up and slice off
ith parchment paper.
Arrange pineapple slices in an even layer
Coat the bottom of a baking dish with some of the butter, arrange the pineapple slices and bake at 450F for about 15- 20 minutes.
Divide the rest of the butter into the center of the pineapple slices. Drizzle with the balsamic and bake for a further 5 minutes.
To serve, fill the hole with the fresh goat cheese (or another very creamy cheese) and pour some of the cooking liquid over it, then drizzle with honey.
Allow to cool to at room temperature before serving.
Combine pineapple, apples, nuts and celery.
13 inch pan ready(recipe didn't say to grease
inutes.
ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers
Stir in a big bowl all the ingredients until ginger together.-.
Transfer in a flat baking mold in order to have only one layer pineapple crunches.
Top with sugar.
Broil until pineapple is caramelized.
Top with remaining fresh cilantro and serve hot or chilled.
Note: I've never tried this recipe with canned pineapple and canned roasted peppers. I suppose that this would work as well too. In any case I'm sure that the fresh ones are better! If you try, please let me know!
Combine pineapple, mango and nuts in a non-reactive bowl.
Add remaining ingredients and toss to mix.
Correct seasoning, adding fish sauce, lime juice, or hot sauce to taste.
Add the chopped cilantro and pineapple. Season if necessary and serve
f mango. Arrange the sliced pineapple within the ring of kiwi