A while back, I whipped up an unusual version of my Bananas Foster by substituting pineapple for bananas. And…yum! Clean plates again. Er, possibly licked clean 🙂

Pineapples Foster

olive oil

1 fresh whole pineapple, skin removed and cored

4 tbsp unsalted butter

4 tbsp brown sugar

1-1/2 tsp honey

1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 cup Craisins

1/4 cup walnuts, chopped (pecans would be nice too, maybe better, hmm?)

frozen vanilla yogurt or vanilla ice cream, enough for 4 generous scoops

1) Brush a swirl of olive oil across surface of a large skillet; heat to medium high

2) Cut pineapple into 8-10 rings; place 4 pineapple rings in skillet and cook 1-2 minutes each side until surface brown lightly; remove from skillet and place one ring in center of each of 4 plates

3) Lower skillet heat to medium-low; cut remaining pineapple rings (4-6) into small wedges

4) Add butter to skillet; as it melts, add brown sugar, honey, cinnamon, and ginger; stir to combine; add Craisins, walnuts, and pineapple wedges; stirring constantly, cook 4-5 minutes until pineapple is heated through; remove sauce from heat (leave in skillet to keep warm)

5) Place a generous scoop of frozen vanilla yogurt in center of each pineapple ring; pour sauce over frozen yogurt; serve immediately and let the plate scrapers have at it!

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/17/12.


After the enthusiastic reception of my “Caramelized Onion, Pear, and Pomegranate Bites” post, I decided to concoct a dessert version of that tasty dish. Who doesn’t love bananas foster, hmm? And, yes, pomegranate seeds made another much-appreciated appearance 🙂

Bananas Foster and Pomegranate Bites2


Bananas Foster and Pomegranate Bites

1-8 oz pkg Pillsbury Crescent Seamless Dough Sheet

1/4 cup butter

1/2 cup brown sugar

1 tsp vanilla

1/2 tsp ground cinnamon

3 firm but ripe bananas, peeled and sliced into 1/2″ rounds

1/4 cup pecans

1 cup pomegranate seeds (optional, but oh-so-pretty and real tasty)

1) Preheat oven to 375 degrees; lightly oil a baking sheet (I used a rectangular pizza stone and dusted with cornmeal)

2) Unroll crescent sheet and place on baking sheet/pizza stone; set aside

3) In large skillet over medium heat, melt butter; stir in sugar, vanilla, and cinnamon; when mixture begins to bubble, stir in pecans and cook 1-2 minutes; remove from heat and stir in bananas

4) Spoon banana mixture over crescent sheet and bake in oven 10-12 minutes until crust puffs and turns lightly golden; remove from heat, sprinkle with pomegranate seeds, let sit 5 minutes; using a pizza cutter, cut into 6-8 squares and serve with or without vanilla ice cream

Servings: 6-8