Pineapple Mille Sfoglie With Maraschino Cherry Sauce Food

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PINEAPPLE MILLEFOGLIE WITH MARASCHINO CHERRY SAUCE



Pineapple Millefoglie With Maraschino Cherry Sauce image

Provided by Serena Palumbo

Categories     dessert

Time 1h45m

Number Of Ingredients 15

2 cups milk
1 vanilla bean, halved lengthwise, seeds scraped
4 large egg yolks
1/4 cup granulated sugar
3 tablespoons all-purpose flour
1 17.3-ounce box puff pastry, thawed
1 12-ounce bag frozen black cherries, thawed
1 cup pineapple juice
1/4 cup maraschino cherry juice, from a jar of maraschino cherries
6 slices fresh pineapple (about 1 pound), from 1 small peeled and cored pineapple
1/2 cup confectioners' sugar
1 cup heavy cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
6 maraschino cherries, for garnish

Steps:

  • Make the custard: In a saucepan, warm the milk, vanilla bean and seeds over low heat. Whisk the egg yolks and sugar in a bowl; beat in the flour. Remove the vanilla bean and whisk the milk into the egg mixture. Pour back into the saucepan and whisk over medium heat until the cream is thick, about 8 minutes. Transfer the custard to a bowl; lay plastic wrap on the surface and cool in the refrigerator for about 3 hours. Transfer to a large pastry bag fitted with a wide round tip.
  • Prepare the millefoglie: Preheat the oven to 400 degrees F. Cut the puff pastry into eighteen 3-inch rounds using a cookie cutter or a paring knife. Place the rounds on parchment paper-lined baking sheets, prick with a fork and bake until golden, 10 to 15 minutes. Set aside to cool; leave the oven on.
  • Make the maraschino sauce: Combine the black cherries, pineapple juice and maraschino cherry juice in a small saucepan. Bring the liquid to a simmer over medium heat and cook until the cherries are softened, about 5 minutes. Carefully transfer the mixture to a blender or food processor and puree until smooth. Strain the puree and set aside to cool. Store any extra sauce in the refrigerator for up to 2 weeks.
  • Prepare the pineapple: Dust the pineapple slices with confectioners' sugar and place on a baking sheet. Bake until softened and lightly browned at the edges, about 30 minutes. Let cool.
  • Make the chantilly cream: Whip the cream, confectioners' sugar and vanilla in a bowl with a mixer until fluffy and stiff peaks form. Chill.
  • To assemble, place a pastry round on each of 6 serving plates. Pipe the custard over it and top with a slice of caramelized pineapple, followed by a pastry round and chantilly cream. Top with one more pastry round and drizzle with the sauce. Put a maraschino cherry on top.
  • From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

PINEAPPLE CHERRY SAUCE



Pineapple Cherry Sauce image

Make and share this Pineapple Cherry Sauce recipe from Food.com.

Provided by peachez

Categories     Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 15

1 (13 ounce) can pineapple tidbits, reserve juice
1 jar maraschino cherry (3 Tablespoons cherries - chopped, reserve juice)
1 -2 tablespoon fresh lemon juice
1 tablespoon cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
diced onion
bell pepper
jalapeno pepper
mushroom
water chestnut
carrot
habanero pepper, for true fire

Steps:

  • Drain juice from pineapple, add enough maraschino juice to make 3/4 Cup of liquid Add lemon juice, blend in cornstarch to liquids.
  • In a medium saucepan add the liquid and stir in the spices.
  • Cook over medium heat, stir until thickened, add any options at this point.
  • Remove from heat, stir in the tidbits and cherries.
  • Baste over ham slices, grilled chicken or veggies.
  • Refrigerate any unused mixture.

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