An overnight soak plumps up dried apricots, and matching them with fresh, juicy pineapple yields a jam that tastes positively like summer: heady and tropical.
'pineapple' on Serious Eats
In this twist on the classic upside down cake, the pineapple is put in the batter, which adds extra moisture, texture, and a fruity flavor to the crumb. The top of the cake is sliced mango, which enhances the dish's tropical flavors.
In attempt to banish the late-winter doldrums, we've rounded up 17 transportive desserts that make use of creamy coconut, tangy pineapple, and other tropical fruits and flavors. They're a little bit of sunshine you can taste, even when you've forgotten what the touch of warm summer rays feels like.
Perhaps the 20th Century's most notorious, retro-chic dessert creation, Pineapple Upside-Down Cake flips the traditional notion of a baked good on its head, pairing a spongy, yellow cake bottom with a glistening spread of pineapple rings and maraschino cherries on top. Learn about the moment when it became a party favorite, its variations, and more.
Juicy pineapple and sweet coconut add tropical flair to these tender as a cupcake scrumptious muffins. And oh so easy when whisked up in just one bowl.
In honor of Labor Day, today's Weekend Baking Project recipe isn't baked at all. We've swapped the oven for the grill, which is the perfect place to make this easy Thai-inspired dessert.
This classic southern cake is full of pineapple, banana, and pecans and iced with a creamy cream cheese frosting. This snack cake version is easy mixed in just one bowl and oh so moist.
Chess Pie is rumored to get its name from the chests it would be stored in while waiting for company to arrive. According to that legend, over time, "chest" became "chess". Regardless of where the name came from, it is undoubtedly a true Southern classic. Smoke & Pickles: Recipes and Stories from a new Southern Kitchen dirties it up with a blackened pineapple salsa.
Anzac biscuits are a classic treat in Australia and New Zealand. Spoom is a British term for sorbet lightened with meringue. I put the two foreign treats together for a happy, crunchy little ice cream sandwich.
We asked you to give us a little tropical flavor, and thanks to your recipes, we're feeling warmed up already. (Paper cocktails umbrellas included!) From moist muffins to Hummingbird bread, check out your best takes on pineapple sweets.
Given the year-round bounty of fruits and vegetables in California, you might think that people out here aren't into canning. You might think we save our mason jars for cocktails at hipster BBQ joints and throw overly ripe produce to the cows. Luckily it's just the opposite, and at my local farmers market I even found a delicious pineapple jam. Good jam deserves to star in a good cookie, like these thumbprint gems topped with flakes of coconut.
Chocolate and dark draughts are no strangers to each other, but the addition of sweet and tart golden pineapple might come as a surprise in this no-mixer-needed cake.
I love pineapple in most any form, but if I had to pick, I'd say roasted pineapple is my favorite preparation. This week's pie, which is actually a tart, is designed to highlight the sweet, concentrated flavor of roasted pineapple by layering it with a cool, subtle vanilla cream, a crumbly coconut crust, and a layer of crackly brûléed sugar on top. It's basically an awesome, tropical crème brûlée, reminiscent of a pina colada, in tart form.
Here at the Serious Eats World Headquarters we rejoice the end of March for many reasons; "Hello, Spring weather!" and "Hallelujah, the return of ice cream" are certainly major contenders. But mid-March is also the beginning of a glorious season. That's right, folks, we're talking about pineapple season! Here are 7 of our favorite pineapple inspired recipes.
I'm about to leave for vacation in south Florida and I've got summery, tropical fruits on the brain. Pineapple might not be the first flavor that comes to mind when you think of jam, but it is unexpectedly juicy and delicious. A handful of fresh raspberries add a touch of berry sweetness and a lovely pink hue.
Growing up, my only exposure to pineapple was the sour, fibrous, cardboardy stuff you find at continental breakfasts in crummy hotels everywhere. I blame it on being a child of the North. Never did I enjoy the classics that the rest of country was so rightly making—pineapple upside down cake, pineapple and marshmallow fruit salad, or pineapple margaritas.
This is a bit of a mash-up of recipes. It begins with torta chilena, a Napoleon-like Chilean dessert that features layers of puff pastry glued together with rich dulce de leche, but takes a spin from there. When I was five or six, a Peruvian friend of my mother's brought her edition of the dessert to a dinner party. It was a stack of puff pastry rounds and the classic dulce de leche, but, in addition to the toffee-hued goo, there was golden pineapple jam between the flaky tiers.