Roasted Pineapple w/Lilikoi Caramel & Caramel Dust
This ended up being quite a simple and delicious dessert. The sweetness of the passion fruit caramel nicely complements the tartness of the pineapple.
- 1 ripe pineapple
- 1 vanilla bean
- 1 tbsp vegetable oil
Passion Fruit Caramel
- 1 cup granulated sugar
- 1 tsp light corn syrup
- ½ cup unsweetened passion fruit juice
- 2 tbsps unsalted butter
- Pulp from 2 ripe passion fruits
- ½ cup and 1 tbsp granulated sugar
- 2 tbsps water
- 2 ½ tbsps butter
- 1/8 tsp salt
To cut the pineapple into 8 pieces, begin by removing the top and bottom of the pineapple. Cut 8 small triangles, each about 1-inch long from the pineapple leaves to use as garnish. Set triangles aside. Slice the pineapple in half lengthwise.
With each half skin side down, cut a V-shaped wedge in the middle of each half to remove the core. Slide a knife under the pineapple skin, and follow the contour of the pineapple to separate the skin from the flesh. Use a pairing knife to remove any remaining eyes/notches.
At this point, you should have four long lobes of pineapple. Cut each lobe into two evenly-sized 3-inch tall pieces. Use a pairing knife to smooth the edges and sides. Reserve any remaining pineapple for another use.
In a large ovenproof pan, heat oil and stand pineapple right-side up in the pan. Slice a vanilla bean in half lengthwise, and add to the pan. Transfer the pan to a 300F oven and roast for 40 minutes, or until tender. Baste pineapple occasionally with pan oils and juices. Remove from oven and allow pineapple to cool at room temperature.
Passion Fruit Caramel
In a small saucepan, combine ¼ cup water, sugar, and corn syrup, and bring to a simmer over medium heat, stirring until the sugar dissolves. Increase heat to high and boil the mixture, swirling the pan occasionally until the mixture turns deep amber and caramelized, about 10 minutes.
Remove the from heat and carefully whisk in the passion fruit juice and butter from a distance (as the caramel may splatter). Whisk the mixture over low heat until smooth. Pass through a fine mesh sieve, and reserve until ready to use, or refrigerate for up to two days.
Before serving, stir in the passion fruit pulp, including the seeds, into the caramel.
Makes about ¾ cup.
In a small saucepan, combine sugar and water, and heat on low heat, stirring until sugar has dissolved. Increase heat to high, and heat the mixture until it turns golden in colour. Remove from heat and add butter, whisking until completely incorporated.
Pour caramel onto a baking sheet lined with a silicon mat. Allow caramel to cool and harden. Break ½ of the caramel into small pieces, and grind in a food processor into a powder. Reserve the remaining caramel for another use.
Makes about 1/3 cup
- 2 tbsps crème fraîche, whipped
Place a spoonful of passion fruit caramel at the centre of each plate. Place the pineapple chop on the caramel, place a dollop of crème fraîche on top of the pineapple, and top with a pineapple leaf.
Sprinkle the caramel dust around the dish and serve. Makes 8 servings.