Tasty & tangy pineapple dishes
Enjoy the unique sweet and sour flavour of pineapple in desserts and main courses
1 SHORTCRUST PINEAPPLE TART WITH YOGHURT CREAM
SERVES 6 Preparation: 30 min Chilling: 45 min Baking: 15-20 min PASTRY 250g cold butter, cubed 250ml (1c) icing sugar 500ml (2c) cake flour 80ml (¹⁄₃c) cornflour 80ml (¹⁄₃c) poppy seeds (optional) finely grated zest of 1 lemon (optional) 15ml (1T) hot water YOGHURT CREAM 250ml (1c) cream, whipped 15ml (1T) castor sugar 250ml (1c) plain full-cream yoghurt TOPPING 1 pineapple, peeled, and thinly sliced 45ml (3T) granadilla pulp 50g salted macadamia nuts, coarsely chopped Grease a 21 x 30cm rectangular tart tin with nonstick spray. 1 Pastry Pulse all the ingredients except the hot water in a food processor until the mixture has the consistency of breadcrumbs. Add the water and pulse for 10 seconds. Transfer to a floured surface and shape into a ball. Wrap in clingfilm and chill in the fridge for 15 minutes. 2 Once chilled, roll out the pastry on a floured surface to about 3mm thick. Line the tart tin with the pastry. Use a fork to prick a few holes in the bottom and chill in the freezer for 30 minutes. 3 Preheat the oven to 190°C. Bake the tart crust for 15-20 minutes or until golden brown and done. Remove from the oven and leave to cool completely. Take the crust out of the tin and transfer to a wooden cutting board. 4 Yoghurt cream Lightly fold the cream and castor sugar into the yoghurt and spoon into the crust. 5 Topping Decorate the top with the pineapple and granadilla pulp, and sprinkle the nuts over. Serve immediately.
2 UPSIDE-DOWN PINEAPPLE CAKE
MAKES 1 LARGE CAKE Preparation: 25 min Baking: 1¼ hours 375ml (1½c) white
sugar 200g butter at room
temperature 4 eggs 5ml (1t) vanilla
essence 2,5ml (½t) salt 2,5ml (½t) baking
powder 500ml (2c) cake flour 180ml (¾c) plain
full-cream yoghurt 1 can (440g) pineapple
rings 5 maraschino cherries TO SERVE
whipped cream Preheat the oven to 160°C. Grease a 23cm flat-bottomed ring cake tin or a regular round cake tin well with butter. 1 Beat the sugar and butter together until pale yellow and creamy. Add the eggs one by one, beating well after each addition. Add the vanilla essence and mix. 2 Sift the salt, baking powder and flour over the mixture and beat until just combined. Add the yoghurt and beat again until just combined. 3 Arrange the pineapple rings in the bottom of the prepared cake tin and put a cherry in the middle of each ring. 4 Carefully spoon the cake batter over the pineapple and level the top. 5 Bake for 1¼ hours or until a skewer inserted in the middle comes out clean. Let the cake cool in the tin for 15 minutes then turn out on a serving plate. 6 To serve Serve warm or cold with the whipped cream.
3 CHOCOLATE PINEAPPLE BITES
These are great as a healthy snack or afterdinner treat. MAKES ABOUT 10 BITES Preparation: 20 min Setting: 20 min 2 pineapples, peeled 100g dark chocolate,
broken into pieces 80ml (¹⁄₃c) puffed rice
cereal 60ml (¼c) fine
desiccated coconut Put a wire rack on a baking sheet and grease with nonstick spray. 1 Cut the pineapple into thick slices, remove the core and arrange on the wire rack. 2 Microwave the chocolate on high for 30 seconds. Stir well and microwave for another 30 seconds. Stir until the chocolate has melted. 3 Drizzle the chocolate over the pineapple rings and sprinkle the cereal and coconut on top. 4 Let it stand for 20 minutes or until the chocolate has set. Serve immediately or keep in the fridge until needed.