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Fresh pineapple

Big EBig E Posts: 50
edited 5:43AM in EggHead Forum
The inlaws just came back from Hawaii and had some fresh pinapple shipped back. I was wondering if I wedged them up and foodsavered and put them in the freezer or do I freeze them whole? I usually just buy them fresh 1 or 2 at a time. They have 12 fresh and I dont think we can eat them up fast enough before they spoil.

Comments

  • Richard FlRichard Fl Posts: 8,164
    I would think that cut into chunks they would last a few months in the freezer before becoming mushy when defrosted. The best way to taste for freshness is to pull a center leaf. If it comes out easily it is ripe.

    Gaot to make a pineapple upside down.

    Cake, Pineapple, Up-Side Down, SSN686

    Morning All:Desert for our Easter dinner was recipe that my wife found for a Fresh Pineapple Upside-down cake. It involved a whole fresh pineapple and was quite tasty.




    INGREDIENTS:
    Carmalized pineapple
    1/2 cup butter
    1/2 cup brown sugar
    1 large pineapple, cored, rind removed, sliced in 1/3" slices
    1/4 cup dark rum
    1/2 cup heavy cream
    Cake
    2 cup flour
    3/4 teas. baking powder
    1/2 teas. baking soda
    3/4 teas. salt
    3/4 cup unsalted butter, softened
    1 1/3 cup sugar
    3 eggs, separated
    1 1/2 teas. vanilla extract
    1/2 cup buttermilk
    1/4 cup fresh pineapple juice




    Procedure:
    FOR THE PINEAPPLE
    1 combine butter and brown sugar in a 12" cast iron skillet and heat until bubbly. Add pineapple slices and carmelized to deep golden brown, turning once. Remove slices and set aside. Pour rum and cream into skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk (make sure not to burn the butter). Remove from heat.
    2 Butter a 10" round cake pan and line it with parchment paper. Arrange pineapple slices to cover bottom of pan. Pour sauce (prepared above) over pineapple slices and set aside.
    FOR THE CAKE
    1 Sift dry ingredients together and set aside. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk, and add alternately with dry ingredients. Pour over pineappple slices in pan and bake at 350f about 1 hour or until tester comes out clean. Invert onto serving platter.
    2 As you can see by the picture below from when I just put it in the Egg, I didn't have a 10" cake pan, so I used an old skillet (about 13").
    3 It made a perfect ending to a great Easter dinner.


    Recipe Type
    Dessert

    Recipe Source
    Author: SSN686

    Source: BGE Forum, SSN686, 2005/03/28
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