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Succulent-Sweet Pineapple Finale




Source of Recipe


Internet


List of Ingredients




1/2 cup hazelnuts (filberts)
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon ground ginger
Lime-Caramel Sauce (recipe follows)
1/4 cup butter
4 1-inch-thick slices fresh pineapple, core removed
1 teaspoon ground cinnamon
Vanilla ice cream
Toasted coconut
Sprigs of fresh mint (optional)

1. For the candied hazelnuts: Coarsely chop the hazelnuts, if you like. In a medium skillet, melt the 2 tablespoons butter. Stir in sugar and hazelnuts. Cook, stirring occasionally, till nuts are golden. Remove from heat and stir in ginger. Pour onto a greased cookie sheet and set aside to cool. (You can prepare the candied nuts the day before.)

2. Prepare Lime-Caramel Sauce.

3. In a large skillet, melt the 1/4 cup butter. Add the pineapple slices and sprinkle with the cinnamon. Cook pineapple for 3 minutes per side or till pineapple is golden brown.

4. To serve, warm 4 bowls or dessert plates. Place a pineapple slice in each bowl or dessert plate. Top with a scoop of vanilla ice cream. Spoon the candied hazelnuts on each. Drizzle with Lime-Caramel Sauce; sprinkle with coconut. Garnish with sprigs of fresh mint, if you like.

Makes 4 servings.

Lime-Caramel Sauce:
In a heavy medium skillet, cook 1/2 cup sugar over medium-high heat till the sugar begins to melt, shaking the skillet occasionally to evenly heat the sugar. Don't stir. Reduce heat to low; cook for 5 minutes more or till sugar is melted and golden, stirring it as needed with a wooden spoon. Stir in 2 tablespoons sesame seed. Carefully stir in 1/2 cup whipping cream and 2 tablespoons lime juice. Cook and stir over low heat till sugar dissolves. Set aside to cool slightly.



Recipe