Dessert Pineapple Enchiladas with Vanilla Macadamia Sauce
This is a creation I thought up. The tortillas were good, but I think puff pastry or phyllo dough would be really good too. I was inspired by a sauce used in Kailua at BOOTS & KIMOS restaurant that is served over pancakes. I adapted the sauce recipe from one I found online.
1 fresh pineapple (you could use a large can of crushed too)
1/4 c brown sugar
1 tsp vanilla
2 tbsp cornstarch
Peel and core pineapple, chop finely or put in a food processor/blender to make crushed.
Put in a pot and cook over medium heat with brown sugar and vanilla. Cook for 5-10 minutes, then add corstarch mixed with a little water to thicken. You don't want it totally dry, but not watery either.
In a smaller pot, melt 1/2 stick of butter with a few tbsp sugar (brown or white) and stir until sugar is melted.
Take approximately 8 snack size flour tortillas (or dough, pastry) and fill with pineapple filling. Roll into enchiladas and place in a 9x9 pan. (you may have a lot of pineapple leftover and could easily fill a 9x13 pan of enchiladas)
Bake for approximately 20 min at 350.
Meanwhile, prepare Vanilla Macadamia Sauce.
1 cup macadamia nuts
1 tbsp butter
2 T. flour
1 cup whole milk
1 cup heavy whipping cream
3 tbps sugar
1 tsp salt
2 tsp vanilla (you could use vanilla bean too)
3/4 tsp. lemon juice
Process the macadamia nuts in a food processor until finely ground. Be careful not to leave too long, because it will turn to macadamia butter. I like to take a few nuts and chop them too so I can have some bigger pieces. Spoon the nuts into a medium saucepan and fry over medium high heat for 2 min or until fragrant. Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 min. Slowly pour in milk and cream, constantly whisking the whole time. Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice.
Pour over hot enchiladas and serve warm. Aloha!
1 fresh pineapple (you could use a large can of crushed too)
1/4 c brown sugar
1 tsp vanilla
2 tbsp cornstarch
Peel and core pineapple, chop finely or put in a food processor/blender to make crushed.
Put in a pot and cook over medium heat with brown sugar and vanilla. Cook for 5-10 minutes, then add corstarch mixed with a little water to thicken. You don't want it totally dry, but not watery either.
In a smaller pot, melt 1/2 stick of butter with a few tbsp sugar (brown or white) and stir until sugar is melted.
Take approximately 8 snack size flour tortillas (or dough, pastry) and fill with pineapple filling. Roll into enchiladas and place in a 9x9 pan. (you may have a lot of pineapple leftover and could easily fill a 9x13 pan of enchiladas)
Bake for approximately 20 min at 350.
Meanwhile, prepare Vanilla Macadamia Sauce.
1 cup macadamia nuts
1 tbsp butter
2 T. flour
1 cup whole milk
1 cup heavy whipping cream
3 tbps sugar
1 tsp salt
2 tsp vanilla (you could use vanilla bean too)
3/4 tsp. lemon juice
Process the macadamia nuts in a food processor until finely ground. Be careful not to leave too long, because it will turn to macadamia butter. I like to take a few nuts and chop them too so I can have some bigger pieces. Spoon the nuts into a medium saucepan and fry over medium high heat for 2 min or until fragrant. Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 min. Slowly pour in milk and cream, constantly whisking the whole time. Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice.
Pour over hot enchiladas and serve warm. Aloha!
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