Broiled Pineapple with Lime Sour Cream and Macadamias

This twist on broiled grapefruit comes together in no time, especially if you buy a pineapple that’s already peeled and cored; they’re often sold in the refrigerator case of the grocery store.

• 1 large ripe pineapple, peeled, cored, sliced into 1/2-inch-thick rings
• 3 Tbs. granulated sugar
• 1/3 cup sour cream
• 1 Tbs. fresh lime juice
• 1/3 cup chopped macadamia nuts (preferably salted), toasted

Position an oven rack 4 inches from the broiler element and heat the broiler on high.

Arrange the pineapple rings in a single layer on a rimmed baking sheet. Blot dry with paper towels and then sprinkle with the sugar. Broil until the sugar is melted and browned, about 5 minutes, rotating the baking sheet as necessary for even broiling.

Meanwhile, mix the sour cream and lime juice in a small bowl.

Transfer the pineapple to serving plates, top with a dollop of the sour cream, and sprinkle with the macadamia nuts.

Passionfruit Macadamia Ice Cream

Take a virtual tropical vacation with this sunny flavored ice cream, which uses David Lebovitz's simple formula to create your own custom ice-cream  flavor with flavor infusions and add-ins. You can find frozen passionfruit concentrate in many supermarkets with other Latin American frozen foods.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Table salt
• 5 large egg yolks
• 1/4 cup passionfruit concentrate
• 1 cup toasted chopped macadamia nuts

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. 

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the passionfruit concentrate into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Fold the macadamia nuts into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Macadamia Lace Cookies

The combination of rich macadamia nuts and browned butter gives these pretty, delicate cookies an intense flavor. I  like to use vanilla bean paste (a combination of vanilla extract and vanilla seeds), but vanilla extract works well, too.

• 4 oz. (1/2 cup) unsalted butter, cut into 5 pieces
• 4-1/2 oz. (1 cup) finely chopped lightly salted macadamia nuts
• 1 cup granulated sugar
• 1 large egg, lightly beaten
• 1 tsp. vanilla bean paste or pure vanilla extract
• 1/2 tsp. table salt

Heat the oven to 350°F. Line two or three large baking sheets with nonstick baking liners or parchment.

In a small saucepan over medium heat, melt the butter and then continue cooking it just until the butter solids at the bottom of the pan turn deep golden brown (not black), 5 to 7 minutes. Watch the butter carefully. Immediately remove the pan from the heat and pour the butter into a small bowl, scraping the pan to get all the butter. Let cool slightly, about 5 minutes.

Combine the chopped nuts, sugar, egg, vanilla, and salt in a medium bowl. Stir until blended. Slowly add the browned butter and continue stirring until blended.

Drop the batter by slightly heaping teaspoonfuls about 3 inches apart on the prepared baking sheets. Bake until the cookies are golden brown, 6 to 8 minutes. Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely. Repeat with the remaining batter after the sheets have cooled.

Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.

Broiled Pineapple with Lime Sour Cream and Macadamias

This twist on broiled grapefruit comes together in no time, especially if you buy a pineapple that’s already peeled and cored; they’re often sold in the refrigerator case of the grocery store.

• 1 large ripe pineapple, peeled, cored, sliced into 1/2-inch-thick rings
• 3 Tbs. granulated sugar
• 1/3 cup sour cream
• 1 Tbs. fresh lime juice
• 1/3 cup chopped macadamia nuts (preferably salted), toasted

Position an oven rack 4 inches from the broiler element and heat the broiler on high.

Arrange the pineapple rings in a single layer on a rimmed baking sheet. Blot dry with paper towels and then sprinkle with the sugar. Broil until the sugar is melted and browned, about 5 minutes, rotating the baking sheet as necessary for even broiling.

Meanwhile, mix the sour cream and lime juice in a small bowl.

Transfer the pineapple to serving plates, top with a dollop of the sour cream, and sprinkle with the macadamia nuts.

Passionfruit Macadamia Ice Cream

Take a virtual tropical vacation with this sunny flavored ice cream, which uses David Lebovitz's simple formula to create your own custom ice-cream  flavor with flavor infusions and add-ins. You can find frozen passionfruit concentrate in many supermarkets with other Latin American frozen foods.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Table salt
• 5 large egg yolks
• 1/4 cup passionfruit concentrate
• 1 cup toasted chopped macadamia nuts

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. 

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the passionfruit concentrate into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Fold the macadamia nuts into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.