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  1. #1
    Join Date
    Aug 2012
    Location
    Vero Beach, FL
    Posts
    395

    Default Whats for dessert?

    I haven't taken this recipe all the way to the end yet, only made it to the rum roasting. Looks awesome.rum roasted pineapple.jpg

    https://www.tillamook.com/recipes/ru...pineapple.html

  2. #2
    Join Date
    May 2006
    Location
    Corrales, NM
    Posts
    355

    Default

    I make something similar to this, the biggest difference is I pan fry the pineapple ala banana foster, in fact my banana foster was the inspiration one day when I didn't have any bananas and the only fruit I had was a can of pineapple.

    Caramel sauce is very simple to make and you can usually make a far better sauce than you can buy. I have some in the fridge right now that I flavored with a reduced batch of JAO instead of run, quite tasty.

    I also like something crunchy in it and if you notice there are what look like crunch bits that he doesn't mention between the pineapple and the frozen yogurt. I usually take some walnuts or something of that ilk, toss them with a bit of caramel and place that in the hole. I've always used Ice Cream instead of yogurt, but that is up to you.

    I love the look of the the thin pieces of pineapple on top, I suspect it tastes great, wish I had thought of it.

    However what I often do is make either a cup or some kind of decoration out of caramel to place the ice cream in. I actually found the perfect thing is an old onyx egg I bought in Mexico one time for the mold. Sometimes I also make something out of caramel to go on top (or both). It's easy and really ups the presentation.


    (Example from google)

    Let me know how the roasted pineapple strips go I think I'm going to have to try them.


    Cheers
    Jay

  3. #3
    Join Date
    Aug 2012
    Location
    Vero Beach, FL
    Posts
    395

    Default

    I only went as far as the rum roasted part twice now, the first result ended up in a mead, yesterdays went to the grill with bacon and carmelized onion pork tloins.

    Great idea you have there with the cups and crunchies...he doesn't mention that fancy spear in the ice cream either.

  4. #4
    Join Date
    May 2006
    Location
    Corrales, NM
    Posts
    355

    Default

    You could probably make something like that by quick pouring a thin straight line of caramel on some parchment paper (or tin foil would do) and sprinkling some sea salt on it real quick before it got a chance to dry.

    Cheers
    Jay

  5. Default

    Ingredients:

    250 g milk
    250 g whipping cream
    100 g sugar
    2 yolks
    50 g chocolate
    1 tbsp cacao powder

    Directions:
    1. Cook crème anglaise with milk: egg yolks whisk with the sugar until light and fluffy. Bring the milk to boiling point. Remove from the heat. Slowly pour on the egg yolks to temper. Continue whisking. Pour back in the saucepan and cook over low heat until the cream thickens. Add the cacao powder to the cream. Cool to 30-35 C . Add the chopped chocolate to the cream and whisk until completely incorporated. Cool to room temperature.
    2. Stir in the whipped cream to the chocolate mixture. Refrigerate for about 2-3 hours.
    3. Process in an ice cream maker according to your machine’s manufacture’s instruction.

    I make in my Conair Cuisinart ICE-211. This ice cream maker is the best ice cream maker EVER! I love that you can get a spoonful of ice cream right out of the machine while it is running! A good review on it and others ice cream makers you can find on bestadvisor.com . I used to always use one of those ice cream makers that you have to put ice and salt around, you know the ones, and they take forever to make the ice cream. This one seriously takes only 20 minutes max, but most of the time it takes less than that! Just make sure you have your ice cream base very well chilled before you try and freeze it. Also, this ice cream maker lasts very well, I've had it over a year making at least 2 batches of ice cream a month and I haven't had a single issue with it. It is a fantastic product!

  6. #6

    Default

    I make home made ice cream a lot during the holidays. Usually to pair with the rumtopf I started in early summer.

    A big thanks for sharing. You better believe I will be trying this soon.

    Sent from my SM-G920V using Tapatalk
    Making fake establishing dates since 1864!

  7. Default

    hello i'm new user. we specialize in homemade pies, cheesecakes, cakes, cookies & rich brownies.
    We are a family owned business in Mansfield, Ohio. Stop in, grab a cup of coffee & a slice of dessert.
    Your taste buds will thank you!


    rehards
    jessica patel

  8. #8

    Default

    I'm not normally a fan of peaches but this is awesome, and it has honey! When I make these I turn the peaches over and grill them on the non-pit side for a bit as well. The skin peels right off when you eat them.

    https://www.youtube.com/watch?v=IqdK-uHS76U



    3 peaches

    1/2 stick butter, melted

    1/3 cup honey

    2 teaspoons cinnamon

    2 tablespoons Jack Daniels Whiskey

    Ice cream or Cool Whip for serving



    1. Cut the peaches in half and slightly hollow out the cores for the ice cream or Cool Whip to sit. Set aside.

    2. In a small saucepan, whisk together the butter, honey, cinnamon and Jack Daniels.

    3. Place the saucepan on the grill and whisk frequently until the glaze warms slightly.

    4. Place the peaches, pit side down onto a hot and greased grill. Grill the peaches over medium heat for about 3 minutes or until the peaches begin to soften slightly.

    5. Lift the peaches off the grill and baste the pit side with the glaze and continue cooking the peaches an additional 2 to 3 minutes or until the peaches are tender. Be sure to baste the peaches at least 2 more times while they continue to cook.

    6. Remove the peaches from the grill and place a scoop of ice cream or Cool Whip on top. Drizzle with a little more of the glaze and serve immediately.

    Tip: Be careful not to cook the peaches too long after glazing or they may burn.
    Last edited by 58limited; 10-26-2016 at 03:58 PM.
    “Every loaf of bread is a tragic story of grains that could’ve become beer, but didn’t.” ~ Walter Thornburgh

    "I carry two magnums: One is a gun and I keep it loaded. The other is a bottle and it keeps me loaded." ~ Tracer Bullet (Calvin & Hobbes)

  9. #9
    Join Date
    Aug 2012
    Location
    Vero Beach, FL
    Posts
    395

    Default

    I wish I had seen this when my grilled peach mead attempt turned into a fail ! How soft were the peaches when you started them on the grill?

  10. #10

    Default

    They were rather firm.
    “Every loaf of bread is a tragic story of grains that could’ve become beer, but didn’t.” ~ Walter Thornburgh

    "I carry two magnums: One is a gun and I keep it loaded. The other is a bottle and it keeps me loaded." ~ Tracer Bullet (Calvin & Hobbes)

  11. #11
    Join Date
    Aug 2012
    Location
    Vero Beach, FL
    Posts
    395

    Default

    So were mine, appeared to be not much sugar was the problem.

  12. Default

    I also enjoy the weekly meals and soups. It's convenient when you don't have time to cook.
    I'm Best SEO Expert in India

  13. Default

    I make home made Cofee a lot during the holidays.
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