Creole sented Caramelized Pineapple
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Cooking time :
Total time :
Caramelized Pineapple for 6 :
- 1 medium size tin of sliced pineapple
- 300 g of sugar
- 6 eggs
- 50 g of brown sugar
- Juice of 1 lime
- 50 g of flour, sieved
- 10 cl of dark rum
Progression
This is a simple recipe and a will please every one. If the recipe is intended for children you may leave the rhum out and replace it with vanilla.
Method:
Using a food processor (or a mixer), blend 3/4 of the pineapple slices with their syrup for 10 seconds.
Put the mixture in a saucepan with 300 gr of caster sugar and to boil for 5 min.
Add the remaining 1/4 of pineapple slices, diced, and reduce the liquid for another 5 min. Remove from heat and let it cool down until lukewarm.
Separately, using a large mixing bowl, whisk the 50 gr of flour with the lime juice, add 5 cl of rum. Mix well and add the eggs. Once everything is well blended, add the pineapple mixture. Keep stirring continuously with a spatula.
For the caramel : put 50 gr of brown sugar, the remaining rum and 2 tablespoons of water in a saucepan and heat. Once it takes a nice golden colour, pour this caramel into a oven dish, making sure to cover the bottom and its side, then let it cool down for half an hour.
Preheat the oven at 325°F (180°C or th6), pour your pineapple mixture into the caramelised dish and cook in a bain-marie for 1h30.
Once cooked, let it set for half an hour before taking it out of their moul.
This creole dessert can be served in thick slices, hot, lukewarm or cold.
Make it and tell me what you think...
Method:
Using a food processor (or a mixer), blend 3/4 of the pineapple slices with their syrup for 10 seconds.
Put the mixture in a saucepan with 300 gr of caster sugar and to boil for 5 min.
Add the remaining 1/4 of pineapple slices, diced, and reduce the liquid for another 5 min. Remove from heat and let it cool down until lukewarm.
Separately, using a large mixing bowl, whisk the 50 gr of flour with the lime juice, add 5 cl of rum. Mix well and add the eggs. Once everything is well blended, add the pineapple mixture. Keep stirring continuously with a spatula.
For the caramel : put 50 gr of brown sugar, the remaining rum and 2 tablespoons of water in a saucepan and heat. Once it takes a nice golden colour, pour this caramel into a oven dish, making sure to cover the bottom and its side, then let it cool down for half an hour.
Preheat the oven at 325°F (180°C or th6), pour your pineapple mixture into the caramelised dish and cook in a bain-marie for 1h30.
Once cooked, let it set for half an hour before taking it out of their moul.
This creole dessert can be served in thick slices, hot, lukewarm or cold.
Make it and tell me what you think...
credits photo : © F&J Besse - A.F.Touch
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