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Chocolate Raspberry Brownie with Ulupalakua Raspberry Wine Sauce Pineapple Fritter with Maui Mango Sauce

BROADCAST DATE: 06/01/03

Chocolate Raspberry Brownie with Ulupalakua Raspberry Wine Sauce
From the Kitchen of:
Chef Teresa "Cheech" Shurilla of Haili Maile (Chef's Luau)

Chocolate Raspberry Brownie
1 c. chocolate chips
11 Tbs. butter
1/2 tsp. vanilla extract
3 eggs
1 1/2 c. sugar
1/2 c. cocoa powder
1/2 c. all purpose flour
1 1/2 c. frozen raspberries

Melt together the butter and chocolate. Whip the eggs, sugar and vanilla. Slowly pour in the chocolate mixture. Sift together the cocoa and flour then fold into the chocolate mixture. Pour in 8 - 10 individually lined muffin cups and sprinkle with a couple extra chocolate chips. Bake for approximately 25 minutes at 350 degrees. Let cool

Chocolate Macadamia Nut Tulip
1/3 c. sugar
2 1/2 Tbs. butter
2 Tbs. cocoa
3/4 c. macadamia nuts
1 Tbs. cornstarch

Melt butter. Chop macadamia nuts into small pieces. Mix all together and spread onto a sheet pan. Bake at 325 degrees for 10 minutes. While it's still hot, place over the back of a bowl and shape.

Raspberry Wine Sauce
1 c. frozen raspberry
1/2 c. Ulupalakua raspberry wine
1/4 c. water
1/2 c. sugar
1 Tbs. cornstarch
1 Tbs. water

Pour all ingredients except for cornstarch and 1 Tbs. water into a saucepan and bring to a boil. Add cornstarch mixture and boil.

Assembly:
Preheat the brownie and top with the chocolate macadamia nut tulip. Scoop some Roselani Chocolate Revel Ice Cream on top of tulip and generously pour the hot raspberry wine sauce on top.

Pineapple Fritter with Maui Mango Sauce
From the Kitchen of:
Chef Teresa "Cheech" Shurilla of Haili Maile (Chef's Luau)
Coconut Tulip
3/4 c. powdered sugar
1 egg
3/4 c. desiccated coconut (macaroon mix)
1 Tbs. butter

Melt butter. Pour remaining ingredients into bowl. Add butter to the mix. Scoop onto a well greased sheet pan. Bake at 325 degrees for 10 minutes. When warm, roll into a cone shape.

Pineapple Fritter
1 large Hawaiian Gold Maui Pineapple (low acid)
1 c. panko flakes
1/2 c. graham crumbs
1 tsp. cinnamon
1 egg for dipping
2 Tbs. flour, for dipping
1 1/2 c. plantation white sugar
2 c. canola oil

Cut, slice and core pineapple. Mix together panko graham crumbs and cinnamon. Dip pineapple first into flour, egg and then panko flakes. Fry in oil. Towel dry and dip into plantation white sugar.

Maui Mango Sauce
1 Maui Mango
1/2 c. sugar
1 Tbs. lemon juice

Peel mango and remove the seed. Puree mango in a blender well. Pass this through a sieve. Add the sugar and lemon juice.

Assembly:
Place the warm pineapple fritter on the plate. Place coconut tulip on the inside of the pineapple with a scoop of Roselani Pawela Sunrise Ice Cream right beside the mango sauce surrounding the pineapple. Add s sprig of fresh mint.