Sue Torress Caramelized Pineapple Food

CARAMELIZED PINEAPPLE

Steps:

• Melt the butter in a medium to large saute pan over medium heat.
• Place the pineapple slices (no more than 1/2 inch thick) over the melted butter in the pan. Sprinkle with the brown sugar.
• Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
• Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
• When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make EXTRA delicious! Pour some of the sauce over that as well. VERY hot, let cool a little before serving.
• Enjoy :).

SUE TORRES'S CARAMELIZED PINEAPPLE

Steps:

• Cut pineapple in half crosswise. Reserve half for another use. Peel remaining half. Stand pineapple upright on work surface. Slice pineapple lengthwise into 1/2-inch-thick slices working around the core of the pineapple; discard core. In a large saute pan set over medium-high heat, cook pineapple until caramelized, about 2 minutes per side. Transfer to a work surface; cut into 1/4-inch pieces.

CARAMELISED PINEAPPLE COMPOTES

Steps:

• Cut the skin off the pineapple, then cut it lengthways into quarters and remove the core from each piece. Chop the flesh roughly and purée in a food processor or blender until creamy. Pour the purée into a large sieve set over a bowl, and leave to drain in the fridge overnight. Do not stir.
• Next day, pour the juice from the bowl into a freezerproof container. Freeze until solid (at least 4 hours).
• Now caramelise the flesh. At this stage, in the restaurant, we rub the flesh through a sieve with the back of a ladle to make it very creamy. It's not vital, but it makes this dessert extra-special. Tip the sugar into a medium-sized frying pan and stir in 2 tbsp cold water. Stand for 5 minutes before heating slowly over a gentle heat, shaking the pan until the sugar dissolves into a clear syrup. When all the crystals have dissolved, raise the heat and cook to a medium golden colour. Tip in the pineapple flesh and cook for 5 minutes, stirring, until flavoured and slightly reduced. Remove and cool, then keep in a covered container in the fridge until ready to serve (The purée will keep for up to 2 days.)
• When the pineapple juice has frozen, scrape it into icy shavings using a large metal spoon. Place in another container and keep frozen until ready to serve.
• To serve, divide the purée between 8 shot or small wine glasses and top with yogurt. (They can be chilled for up to 4 hours at this point.) Remove the shavings from the freezer and spoon over the yogurt. Top each glass with a Frosted coriander sprig and serve with Coconut tuiles.

CARAMELIZED PINEAPPLE

Steps:

• Preheat broiler. Line broiler pan with foil; arrange pineapple in pan.
• Mix syrup, rum and pepper; brush half of the mixture over pineapple.
• Broil 4 inches from heat until glaze is caramelized, about 4 minutes.
• Turn pineapple and brush with remaining glaze. Broil until caramelized.