Desserts Featuring Fruits of the Islands

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

I used to work in a coffee shop but I got fired for coming to work in a T-shirt.

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             TODAY'S RECIPES
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This dish is simple, sophisticated, and hard to beat.

Peppered Pineapple

1 ripe pineapple, peeled and cut into 1/2-inch slices, or canned pineapple slices, drained
2 Tbs (30 ml) honey
2 tsp (10 ml) crushed green peppercorns

Drizzle the pineapple slices with the honey and sprinkle with
the crushed peppercorns. Cook under a preheated broiler or
grill over hot coals for 3 to 4 minutes on each side.
Serves 4 to 6.

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We frequently overlook the humble banana when we plan a
meal, but it makes a wonderful and naturally delicious finish to almost any meal.

Baked Bananas

4 bananas, peeled and cut in half lengthwise
6 Tbs (45 ml) apricot or peach preserves
2 Tbs (30 ml) rum, brandy, or water
1/4 cup (60 ml) chopped fresh mint
2 tsp (10 ml) grated lemon zest
4 tsp (20 ml) butter

Place two banana halves on pieces of aluminum foil large
enough to wrap them with. Mix the preserves and the rum
together and spoon over the bananas. Sprinkle with chopped
mint and lemon zest, and dot each banana with butter. Wrap
in the foil and bake in a preheated 400F (200C) oven for 10
minutes. Serve hot or warm.
Serves 4.

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Freezing the fruit in this recipe means you don't have to have
an ice cream machine to make it. It is probably one of the
easiest recipes in the world, and it tastes great.

Mango Sorbet

2 cups (500 ml) fresh mango flesh
1 cup (250 ml) banana, peeled and cut into chunks
1 cup (250 ml) pineapple, fresh or canned
1 Tbs (15 ml) fresh lemon or lime juice
1/4 tsp (1 ml) freshly ground black pepper

Freeze the fruits, reserving some for garnish. Process the
frozen fruits, lemon or lime juice, and black pepper in a food
processor to a sorbet (sherbet) consistency. Serve in bowls
or wine glasses, garnishing with the reserved fruit.
Serves 6.

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These quick and easy fritters are great with a cup of Hawaiian coffee.

Pineapple Fritters

1/2 cup (125 ml) all-purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) salt
1 egg, beaten
1/4 cup (60 ml) milk
1/2 tsp (2 ml) vanilla extract
1 pineapple, peeled, cored, and sliced, or canned pineapple rings, drained and patted dry
1 Tbs (15 ml) butter
Powdered (confectioner's) sugar for garnish

Combine the flour, sugar, baking powder, and salt in a mixing
bowl. Combine the egg, milk, and vanilla in a separate bowl
and stir quickly into the flour mixture to make a batter - do
not over mix. Dip the pineapple slices in the batter and fry in
the butter in a large skillet over moderate heat until golden
brown on both sides, 2 to 3 minutes per side. Dust with
powdered sugar and serve immediately.
Serves 4 to 6.

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If you're always looking for new ways to get healthy fresh fruit
into your family's diet, here is one answer. You can make it even
healthier by using frozen yogurt, ice milk, or fat-free ice cream.

Tropical Fruit Sundaes

3 oranges
1/2 cup (125 ml) packed brown sugar
1/2 tsp (2 ml) cinnamon
1 medium pineapple, peeled, cored, and diced
1 large mango, peeled, pitted, and diced
3 bananas, peeled and sliced
Vanilla ice cream, frozen yogurt, or ice milk

Peel the oranges and, working over a bowl to collect the juices,
cut between the membranes to remove the sections. Squeeze
the membranes to extract the remaining juice. Combine the
orange juice, brown sugar, and cinnamon in a small saucepan
and bring to a boil over moderate heat. Cook for 2 to 3 minutes,
until the juice has thickened slightly. Let the syrup cool and
add the orange sections, pineapple, mango, and bananas.
Spoon the fruit and syrup over scoops of ice cream.
Serves 4 to 6.

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These little cookies are quick, easy, and delicious.

Coconut Macaroons

2 egg whites
1/2 tsp (2 ml) vanilla extract
1/2 tsp (2 ml) salt
2/3 cup (160 ml) sugar
1 1/3 cup (330 ml) flaked coconut

Beat egg whites, vanilla and salt until soft peaks form. Slowly
add sugar and beat until stiff peaks form. Fold in coconut gently.
Drop by teaspoonful onto a greased cookie sheet. Bake at 350F
(180C) for 20 minutes.

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You can make just the pudding, with or without the sherry, or
you can dress it up as I have here. Either way, it's delicious.

Pineapple Pudding

12 ladyfingers, split horizontally (or pound cake, sliced 1/4 inch (5 mm) thick)
Apricot jam
2 cups (500 ml) finely chopped fresh (if possible) or canned pineapple
1/2 cup (125 ml) blanched almonds, ground in a food processor or blender
4 egg yolks, lightly beaten
1/2 cup (125 ml) sugar
1/2 cup (125 ml) dry sherry (optional)
1/4 tsp (1 ml) ground cinnamon
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) toasted slivered almonds

Combine the pineapple, ground almonds, egg yolks, sugar, half
(1/4 cup) of the optional sherry, and cinnamon in a saucepan.
Cook over low heat, stirring constantly, until the sauce has
thickened. DO NOT BOIL. Set aside to cool. Spread a thin layer
of apricot jam on the ladyfingers or pound cake. Place half in
the bottom of a serving dish and sprinkle with half the remaining
sherry. Spread half the pineapple mixture on top. Repeat. Chill
for at least one hour, and spread a layer of sour cream on top.
Garnish with the toasted almonds.
Serves 4 to 6.

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This tasty sauce that can be used on lots of things besides
ice cream. Try it on pound cake or angel food cake, or even
as a glaze for roast chicken or pork. It can also be used hot
or cold as an elegant and tropical sauce for fish or shrimp.

Ice Cream with Rum Mango Sauce

1 ripe mango, peeled and diced
3/4 cup (180 ml) pineapple juice
2 Tbs (30 ml) honey
2 Tbs (30 ml) dark rum or 1/4 tsp (1 ml) rum extract
2 Tbs (30 ml) fresh lime juice
2 Tsp (30 ml) cornstarch (corn flour)
1 Tbs (15 ml) water
The grated zest of 1 lime
Vanilla low-fat or non-fat ice cream or ice milk, or flavor of your choice

Puree the diced mango in an electric blender or food processor
until smooth. Combine the pureed mango with the pineapple
juice, honey, rum, and lime juice in a small saucepan. Bring
to a simmer over moderate heat. Mix the cornstarch and water
to form a slurry and add to the mango mixture. Cook over
moderate heat, stirring constantly, for 2 to 3 minutes, until
the sauce thickens. Add the lime zest and remove from the
heat. Serve warm or chilled over ice cream.
Makes about 1 cup (250 ml), to serve 4 to 6.

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This soup-like dessert is sure to be a hit with youngsters.

Bananas in Coconut Milk

3 - 4 slightly under ripe bananas
3 cups (750 ml) unsweetened coconut milk
1/4 cup (60 ml) sugar
1/2 tsp (2 ml) salt
Ground cinnamon for garnish (optional)

Peel the bananas and cut them on the bias into 1-inch (2 cm)
pieces. Combine the coconut milk, sugar, and salt in a saucepan
over moderate heat and stir until the sugar is dissolved and the
mixture is heated almost to the boiling point. Add the bananas
pieces and cook for 3 minutes. Do not stir. Serve warm or
chilled, garnished with ground cinnamon if desired.
Serves 4 to 6.

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I like these cookies, a recipe from my mother's collection,
because I love pineapple and you don't often run across it in cookies.

Pineapple Cookies

1 1/2 cups (375 ml) sugar
1 cup (250 ml) butter
1 egg
1 cup (250 ml) crushed pineapple and its juice
3 1/2 cups (875 ml) all-purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/2 tsp (2 ml) ground nutmeg
1/2 cup (125 ml) chopped walnuts, pecans, or nuts of your choice

Beat the sugar, butter, and egg until thoroughly combined. Stir in
the pineapple and its juice. Sift the flour, baking soda, salt, and
nutmeg together and stir into the sugar mixture. Stir in the nuts
and chill in the refrigerator for 1 hour. Drop by teaspoonfuls about
2 inches (5 ml) apart on a lightly greased baking sheet and bake
in a preheated 400F (200C) oven just until set, 8 to 10 minutes.
Makes about 6 dozen.
Received on Sat Dec 8 08:01:15 2007