What’s your favorite way to eat pineapples? We shared a few delicious recipes last week; here are two more to give your next meal a bit of juicy flavor.
Pineapple-Cilantro Sorbet Recipe
A refreshing dessert made with an interesting combination of ingredients, this Pineapple-Cilantro Sorbet is sure to be a hit as an after-dinner treat.
- 1/2 pineapple, peeled and cored, chopped into 1 inch cubes (measuring about 2 cups)
- 9 Tablespoons sugar
- 1/2 cup cream or half and half
- 1/2 cup chopped fresh cilantro
- 1 Tablespoon vodka
Add all ingredients in a blender and puree until smooth and cilantro is chopped into small pieces. Chill the mixture thoroughly before freezing in ice cream maker according to manufacturer’s directions.
Download the recipe here.
Pineapple Upside Down Cake Recipe
This Alton Brown recipe was featured on Good Eats back in 2004.
- 3/4 cup whole milk
- 1 cup coarse ground cornmeal
- 4 ounces unsalted butter
- 8 ounces dark brown sugar, approximately 1 cup
- 6 slices canned pineapples in heavy syrup
- 6 maraschino cherries
- 1/3 cup chopped pecans, toasted
- 3 Tablespoons juice from canned pineapples
- 3 whole eggs
- 4 3/4 ounces all-purpose flour, approximately 1 cup
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 3/4 ounces sugar, approximately 3/4 cup
- 1/2 cup canola oil
Preheat oven to 350 degrees F.
In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
Sift the flour, baking powder, and salt into a medium mixing bowl and stir to combine.
In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.
Download the recipe here.
What are your favorite ways to eat pineapples? Which of these recipes are you looking forward to trying?
Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.