Warm Rum-Glazed Caramelized Pineapple, Citrus Vanilla Minted Greek Yogurt Cashew Crunch

Makes

12 3oz. Servings

HONEY RUM SYRUP

THE INSPIRATION

  • 2 cups Honey
  • ½ cup Water
  • 1 oz. Rum Extract
  • 2 oz. Fresh Mint with Stems

THE TECHNIQUE

Combine honey and water in a saucepan. Heat until just starting to boil over medium heat. Remove from the heat and drop mint in and allow to wilt. Allow mixture to cool till room temperature. Strain to remove wilted mint into a container, squeezing all liquid from the mint. Add rum extract and mix. Reserve chilled for service.

CINNAMON-SPICED CANDIED CASHEWS

THE INSPIRATION

  • 2 cups Water
  • 8 oz. Cashews, Roasted Unsalted
  • ¾ cup Powdered Sugar
  • 2 tsp. Kosher Salt
  • ¾ tbsp. Ground Cinnamon

THE TECHNIQUE

Combine sugar, salt and cinnamon in a stainless steel bowl. Bring water to a boil in a small pot. Add cashews and allow to blanch for 45 seconds. Immediately drain water from cashews through a strainer and shake off excess water well. Add cashews to sugar mixture and mix together with a rubber spatula, insuring all nuts are well and evenly coated. Spread nuts evenly one layer high on a silicone mat (or parchment paper) lined sheet pan. Roast in a pre-heated 350ºF oven for 12-15 minutes until deep golden brown. Allow to cool completely for service.

CITRUS RUM GREEK YOGURT

THE INSPIRATION

  • 1 ½ cups Dannon® Oikos Pro Greek Yogurt – Vanilla
  • ¼ cup Honey Rum Syrup – See Sub-Recipe
  • Zest of 1 Lime

THE TECHNIQUE

Combine all ingredients and hold chilled for service.

RUM-GLAZED PINEAPPLE AND BANANA

THE INSPIRATION

  • 1 tbsp. Butter
  • 1 lb. ½-Inch Cubed Ripe Golden Pineapple
  • 3 Bananas, Sliced
  • 1 tsp. Cinnamon

THE TECHNIQUE

Heat a nonstick pan over medium heat and melt the butter. Add the pineapple and allow to caramelize on all sides. Raise heat to high and add honey rum syrup. Allow to cook 1-2 minutes until fruit is well glazed. Remove from heat. Add sliced bananas and cinnamon and mix gently to combine. Reserve warm for service.

IN A PARFAIT-STYLE GLASS

Spoon 1 oz. of yogurt mixture into the glass. Top with 2 oz. of fruit mixture and repeat to achieve a “parfait presentation.” Garnish the top of the parfait with 1oz. of cashews and a fresh mint sprig.

in Dessert / Recipes