Sweet and DeliciousThree desserts that will leave you taste buds wanting more.
Branded Pineapple With Vanilla Ice Cream and Caramelized Walnuts 1 whole ripe pineapple, peeled and cored Prepare the grill on medium-low heat. Slice the pineapple into 3/4-inch rounds. Over low-medium heat, grill for approximately 3 1/2 minutes on each side, or until the pineapple slices become pliable. Arrange two slices on each serving plate. Add a scoop of vanilla ice cream and a couple of caramelized walnuts, if desired. Makes eight servings. Caramelized Walnuts 1/2 cup sugar Line a baking sheet with parchment paper. Pour the sugar into a small saucepan and cook over medium heat, stirring. When the sugar turns a caramel color, drop in the nuts, two at a time, turn them with a fork to coat and then use tongs or another fork to remove them. Place them on a lined baking sheet to cool.
1 medium watermelon, preferably seedless Rum Sauce Halve the watermelon lengthwise. Using a melon baler, carve out little round “rubies” and place them in a large bowl. Pour the lime juice over them, toss gently, cover with plastic wrap and refrigerate until ready to serve. To make the rum sauce, take a small saucepan and heat the sugar, rum and cinnamon, stirring until the sugar starts to dissolve (it should not dissolve completely) and small bubbles appear on the sides of the pan. Remove from the heat. Using a spoon, drizzle the sauce over the chilled watermelon rubies and serve in individual bowls. They may be eaten with a fork or fingers. Makes six servings.
Butter for greasing the pan Cream Meringue Topping Preheat the oven to 350 degrees F. Lightly butter a 9- by 13-inch baking pan. Sift the flour and baking powder together in a large bowl. Set aside. In a mixing bowl, beat the egg whites on low-medium speed until soft peaks form. Slowly add the sugar and increase speed to medium-high until stiff peaks form. Then beat in one egg yolk at a time, incorporating each egg yolk for about 15 seconds before adding in the next one. Add the pecans. Slowly add half the flour, the milk and then the remaining flour, liqueur and vanilla. Occasionally scrape the sides of the mixing bowl. Keep mixing the cake batter until it is smooth and forms ribbons, for about two more minutes. Pour the batter into the prepared pan. Bake for about an hour, or until the cake is golden and springy, and a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 10 to 15 minutes. Meanwhile, make the cream by whisking together the evaporated milk, condensed milk and heavy cream. Pierce the cake all over with the tines of a fork and, while the cake is still warm, pour the cream evenly all over. Cool to room temperature. To make the meringue topping, combine the sugar and 3 tbs. water in a small saucepan and stir until the sugar dissolves. Bring to a boil and then simmer the sugar syrup until it reaches the “soft-ball stage” or 240 degrees F on a candy thermometer, about five minutes. At the same time that the sugar syrup comes to a boil, begin beating the egg whites on medium-high until they reach the soft-peak stage. Slowly pour in the sugar syrup along the sides of the mixing bowl and beat on low speed. When the sugar has been incorporated, increase the mixing speed to medium and beat until still, glossy peaks form. When the meringue topping has cooled slightly, spread it evenly on top of the cake with a spatula or knife. Refrigerate for at least four hours or overnight. Makes 10 to 12 servings. |
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