Sweet Encore® Pineapple Upside Down Cake
Sweet Encore® Pineapple Upside Down Cake
Directions
- Microwave cake on high for one minute.
- To Plate:
Smear a tablespoon of the jam near the center of the plate. Add a few whole pieces of Mandarin orange for more contrast.
- Place the warm cake on the jam.
- Drizzle coconut sauce over the plate.
- Place the scoop of ice cream close to the cake.
- Sprinkle warm nuts on the ice cream.
Ingredients
- 1 ea Sweet Encore® Pineapple Upside Down Cake
- Mandarin Berry Jam, (see recipe below)
- Coconut Sauce, (see recipe below)
- 1 scoop Nature's Best Dairy® Ice Cream, Vanilla
- Cinnamon Pecan Pieces, warm (see recipe below)
Mandarin Berry Jam
Directions
- Mix all the ingredients in a small pot.
Bring to a boil.
- When fruit starts to fall apart remove from the heat and partially mix with a hand mixer leaving some of the fruit whole.
- Return to the low heat and simmer until it is the thickness of a jam.
Ingredients
- 1 cup Asian Pride® Mandarin Orange Segments, with liquid
- 1/3 cup Peak Fresh Produce® raspberries
- 1/3 cup Peak Fresh Produce® blackberries
- 1/3 cup Peak Fresh Produce® blueberries
- 3/4 cup West Creek® sugar
Coconut Sauce
Directions
- Mix the coconut milk, sugar, and salt in a pan.
- Bring to a boil, let boil for 4-5 minutes.
Reduce to a simmer and cook until half the volume is gone.
- Remove from the heat and stir in the vanilla.
Ingredients
- 1 can Coconut cream
- 1 tbsp West Creek® sugar
- 1/8 tsp salt
- 1/2 tsp Magellan® Pure Vanilla Extract
Warm Cinnamon Pecan Pieces
Directions
- Melt the butter in a sauté pan.
Add the pecans and toss while toasting.
- Combine the sugar and cinnamon.
- Remove from the heat and toss warm nuts in the cinnamon sugar.
Ingredients
- 2 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 cup Magellan® pecan pieces
- 1/2 cup West Creek® Sugar, Granulated
- 1/4 cup Magellan® Cinnamon, ground
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
