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With Häagen-Dazs® Pineapple Coconut Ice Cream
Ingredients:
Tarts:
1
fresh pineapple
6
tablespoons butter or margarine
1
cup brown sugar
2
tablespoons water
1
sheet frozen puff pastry, thawed (from 17.3-oz. pkg.)
Relish:
1
teaspoon butter
2
tablespoon sugar
1
teaspoon mint, finely chopped
1
teaspoon fresh ginger, minced
1
cup mango, dice
1
cup pineapple chunks (reserved from whole pineapple)
1
carton (14 fl. oz.) Häagen-Dazs® Pineapple Coconut Ice Cream
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Preparation:
Clean pineapple. Cut whole pineapple into 1-inch slices. Core centers from each slice to create rings. Set aside four whole rings, cut up remaining rings into small 1/4-inch chunks. Measure 1 cup of chunks for relish garnish, set aside. (Any remaining pineapple may be used as desired.)
Heat oven to 425F. In 10-inch skillet melt butter; add brown sugar and water. Bring to a boil; add pineapple rings and chunks. Cook over medium heat for 5 minutes or until pineapple is light golden brown. Remove from heat.
In 13x9-inch pan, place pineapple rings allowing space between each ring. Pour brown sugar mixture over top of pineapple.
Unfold pastry, cut into four equal squares (pastry cutter may be used to create decorative edge). Pierce pastry all over with fork. Place pastry squares over each ring in pan. Bake at 425F. for 20 to 25 minutes or until pastry is golden brown. Cool 5 minutes.
Meanwhile, in small saucepan, melt butter over low heat. Add remaining relish ingredients; gently stir until sugar is melted and fruit is just warmed. Remove from heat.
To serve; remove each pastry from pan, inverting onto serving plates. Place spoonful of relish on top each tart and top with 1 large scoop (1/2 cup) ice cream. Serve slightly warm.
4 servings
TIP:
* To soften ice cream, place containers in the refrigerator for 30 minutes OR until very easy to scoop.
view nutrition facts
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