Vanilla-Caramel Roasted PineappleMay 15, 2010 at 4:07 pm | Posted in other sweet, sweet things | 12 Comments
Meet my latest addiction– Vanilla-Caramel Roasted Pineapple. Pineapple is delicious and sweet as-is, but cook it in rum and vanilla-infused caramel, and you may not be able to eat it any other way again. The first time I made it, I did just half a recipe, with half a pineapple. How silly! It was gone in a flash, and I had to make it again!
If you can manage to control the urge to eat every last piece with your fingers and then drink the syrup, you might like to know that it makes for a great tart, and it transforms Greek yogurt into something even tastier than my childhood favorite Breyers flavor. It’s a shame I don’t have some vanilla ice cream in the freezer right now, because I wouldn’t hesitate for a second to make an incredible, syrupy pineapple sundae. Don’t even get me started about pineapple pancakes…
The original recipe comes from Pierre Hermé…I’ve made some minor modifications to it below, basically just to make it a bit quicker/easier to cook and a bit more economical. If you don’t have banana or ginger, you could modify it further and leave them out, with no ill-effects, I’m sure. I do recommend roasting the pineapple in quarters, then cutting them into chunks later, as I imagine the smaller pieces could get mushy otherwise.
Vanilla-Caramel Roasted Pineapple
modified from a recipe by Pierre Hermé
1 fresh pineapple, peeled, quartered lengthwise and cored
120 gr granulated sugar
30 gr (about 1/2) mashed banana
1 vanilla pod, scraped
20 ml (4 t) rum
4 thin slices of fresh ginger
60 mL (1/4 c) cold water
-In a small heavy-bottomed pot, make a dry caramel (no water) by heating the sugar over medium heat. Wait until the caramel is deep amber. If part of the sugar is caramelized while the rest has not melted yet, turn your pot to move the hot spots under the unmelted sugar.
-Meanwhile, split the vanilla pod and scrape the seeds. Add the seeds and pod to the caramel along with the ginger slices. Leave 10 seconds, then pour the cold water into the caramel to stop the cooking process (don’t worry if it seizes). Bring it to a boil and cook gently until the caramel is liquid. Remove from the heat and add the rum and mashed banana.
-Leave in the fridge for several hours or overnight to infuse. The syrup will be quite intensely flavored, but will mellow when it cooks and mingles with the pineapple juices.
-Fish out the vanilla pod (save it) and pass the syrup through a fine sieve.
-Heat the oven to 450°F (230°C) and lay your pineapple quarters in the smallest oven proof dish that will just hold it. Pour the vanilla-caramel sauce over the pineapple, toss in the saved pod, and bake for about 35-40 minutes, turning and basting the pineapple every ten minutes. It is important to check that the caramel remains liquid or else it will burn. If too thick, just add a splash of water.
-When cool, cut the quarters into slices or chunks. Store them in the fridge in an airtight container, submerged in the syrup.