Tuesdays with Dorie BCM: Laurent’s Slow-Roasted Spiced Pineapple

April 25, 2017 at 12:01 am | Posted in BCM, general pastry, groups, jams & preserves, other sweet, sweet things, tuesdays with dorie | 12 Comments
Tags: baking, fruit

I’ve had my eye on Laurent’s Slow-Roasted Spied Pineapple for a while. I’ve high-heat roasted pineapple in a vanilla-caramel sauce before, and I can tell you that it is the stuff my ice cream sundae dreams are topped with. Now that I’ve made this slow-roasted version, I can say that if I ever meet Laurent, I will shake his hand. Or maybe give him cheek kisses because la bise seems more French than a handshake. My disappointingly flavorless bodega pineapple was totally transformed after marinating for two hours in a low oven with jam, OJ, Grand Mariner and spices. I was also pretty pleased that the process used up two jars of jam that had been hanging around for longer than I wish to admit…keeping with a tropical theme, one was a jar of passionfruit-orange-gauava jam that I bought in Hawaii a year and a half ago but never opened, and the other was half a jar of homemade tangerine marmalade that had been kicking around since waaaaay before that. This cooked for two hours…I’m sure anything potentially troublesome was taken care of by the heat, right? For my spices, I used vanilla bean, fresh ginger and coriander seed.

I actually wound up keeping my pineapple in the oven for longer than two hours. At that point, the kitchen smelled amazing, but the pineapple still seemed a little firm when I stuck a knife into one of the chunks. I had errands to do, so I just turned the oven off and let the pan sit in there until I got back home from running around. When I pulled it out, everything was syrupy and sticky and candied (including the ginger slices– yum!). I’ve already had this twice with “plain cake” and ice cream and I cannot wait to make pineapple pancakes drizzled with roasting syrup this weekend.

For the recipe, see Baking Chez Moi by Dorie Greenspan. It’s also here. Don’t forget to check out the rest of the TWD Blogroll!

12 Comments »

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Tryout pineapple looks so perfectly caramelized. I don’t know which variety of pineapple I used but it was soft long before it had caramelized. And homemade tangerine jam? Yum!

Comment by Summer— April 25, 2017 #

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Ahhh this looks amazing. I just grilled pineapple for the first time and it was delicious! I bet slow roasting it is soooo good 🙂

Sues

Comment by wearenotmartha— April 25, 2017 #

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This looks absolutely delightful! Look at all that yummy caramel. I’m sure your tropical jams flavored it extra well 🙂

Comment by saffronandhoney— April 25, 2017 #

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Looks and sounds tasty!

Comment by chefkreso— April 25, 2017 #

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Wow Steph – this looks so good and I’m can imagine how much I’d be drooling over it with some vanilla ice cream. What a way to jazz up pineapple 🍍

Comment by Laura @ Feast Wisely— April 25, 2017 #

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This look so amazing!

Allyse – http://www.allysejolie.com

Comment by allysejolie— April 26, 2017 #

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With pancakes sounds yummy. Glad this was such a hit for you. We loved it with the lemon madeleines.

Comment by Diane Zwang— April 26, 2017 #

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Could I make this with the last of my pears?

Comment by atasmaniankitchen— April 27, 2017 #

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- I haven’t tried it with pears, but why not? I’d cut them in half and take out the cores first. Maybe they won’t take a full two hours, so be sure to baste, turn and check them.
  
  Comment by steph (whisk/spoon)— April 28, 2017 #
  
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  - Thanks, I’ll have a try
    
    Comment by atasmaniankitchen— April 28, 2017 #
WoW looks Delicious 😉

Comment by صفقة دوت كوم— May 8, 2017 #

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This looks amazing!!

Comment by kellstra— December 12, 2017 #

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