Full of wine and food but enough room for this dessert.
This is the last (thank goodness, I’m sure you are saying to yourself) of our recipes from our feast over Thanksgiving weekend.
For our Hawaiian feast my part was to make the Hawaiian Coconut Shrimp with Orange Lime Dipping Sauce and I also helped with the Corn and Crab Bisque. The dessert recipe was orphaned so I decided to take that on too.
We had so much to eat and drink that night but believe me most of us cleaned our plates of this dessert. Always wanting to prepare as much as possible early, I made these pineapple upside down cakes in individual ramekins and frozen them about 5 days before our dinner. I was not sure if I would be able to turn them out onto the dish and have the gooey caramel sauce release from the dish. BUT, after rewarming in a low oven for about 30 minutes, they flipped out beautifully. The ice cream was made the day before and at the last minute I decided to make them a little more drunkened and I made the rum glaze that goes with a rum cake recipe I have been doing for years. — WINNER.