Roasted Pineapple with Passion Fruit Caramel and Caramel Dust (SHF 6)

As much as I like caramel, I prefer to have it in small doses.  A little goes a long way when it's paired with nuts or chocolate, while a tart or cake filled only with caramel would probably be too sweet for my liking.  Because the theme of this month’s Sugar High Fridays event, hosted by Debbie of Words to Eat By is caramel, I thought I would try to use this deep and decadent confection in a few different ways.

A quick check of my cookbooks turned up a few ideas.  I had really liked the passion fruit caramel sauce from my previous post, and I’ve always enjoyed the deep, complex flavours of roasted pineapple when its sugars become caramelized.  Add a touch of caramel dust, and here was a dish that was caramel, without being overly rich or sweet.

This ended up being quite a simple and delicious dessert.  The sweetness of the passion fruit caramel nicely complements the tartness of the pineapple.  The passion fruit seeds and caramel dust add some textural contrast.  A dollop of crème fraîche gives a touch of creaminess and helps cut the sweetness of the dish.  And a small green pineapple leaf, while inedible, adds some much needed colour to the dessert.

Many thanks to Debbie for hosting this event.  On an unrelated note, I hope to return to posting on a much more regular basis in the coming weeks.  There’s so much I’d like to write about, but as always, so little time.

Roasted Pineapple with Passion Fruit Caramel and Caramel Dust

Roasted Pineapple
(inspired by The French Laundry Cookbook by Thomas Keller)

- 1 ripe pineapple
- 1 vanilla bean
- 1 tbsp vegetable oil

To cut the pineapple into 8 chops, 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 chops 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 pineapples chops occasionally with pan oils and juices.  Remove from oven and allow pineapple chops to cool at room temperature.

Passion Fruit Caramel
(adapted from The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming)

- 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

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.

Caramel Dust
(adapted from Wild Sweets by Dominique and Cindy Duby)

- ½ cup and 1 tbsp granulated sugar
- 2 tbsps water
- 2 ½  tbsps butter
- 1/8 tsp salt

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
 
Assembly

- 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.

Comments

[Nicky]

I'm just two hours away from a (hopefully) wonderful meal at our favorite French restaurant in Munich. When I have a look at your gorgeous photos, I for one wish it was already two hours later and secondly think you would be a great chef de cuisine! Very sophisticated arrangements and - even if I never tried them I don't have the slightest doubt about it - amazingly delicious...
Keep up the great work ;)

[Jessica]

Wow, each component looks like an easy recipe, but when you put it all together, it looks classy! I'll have to try the raost pineapple. I think roasting is the best way to cook produce, as it concentrates the flavors and makes stuff soft in the middle, charred on the outside.

[Sixy Beast]

Clement - don't waste your time on writing posts for us. Just hurry up and open that dream restaurant of yours, won't you?????!
(it's in our dreams too)

[McAuliflower]

And how about a glossy photo cookbook while you're at it! Really Clement, your posts are such a treat (a lick your fingers sticky treat!). I could see you offering a calander featuring your beautiful photos... really, I would bite.

[Emily]

i am so impressed with everything you make! the components seem quite simple, but when you combine them, it all looks so beautiful. and most importantly, delicious. i don't usually like purely fruit desserts, but this makes me drool uncontrollably. :)

[Chefdoc]

I'm amazed again at your wonderful composition and photography. The flavors seem inspired and your site remains an inspiration for me to do better. Chefdoc

[chronicler]

What a wonderful choice! Passion fruit, pineapple and caramel! Your photo is super! I have to put this one to the top of the list of recipes to try for a wedding I'm doing soon! Thank you!

[keiko]

Another elegant creation... so beautiful.
I've ordered The Last Course by the way, I can't wait to try her recipes!

[Reid]

Hi Clement,

Once again...AMAZING! There's nothing else left for me to say.

[Jennifer]

Clement, again you upped the ante with SHF - with such a simple yet oh so complexly (is that a word?) flavoured dish. Extrordinary, really. Thanks so much!

[Moira]

Clement, your creation looks fabulous and sounds to die for...you're an artist!

[Carolyn]

Clement, such a treat! Delicious and good for you and beautiful!

[josie]

fantastic, elegant and so delicious-looking. yet another amazing creation!

[Clement]

Nicky - Thanks for your kind words. I've only been to Munich once when I was 11, but I hope I'll have a chance to visit soon, specifically to eat! Btw, I think your site is beautiful - your pictures are so vibrant.

Jessica - I was amazed at how different pineapple tastes when it's roasted. It's so succulent.

Sam - I'm flattered :) I think I still have a long ways to go, but seriously, I can't stop thinking about it!

McAuliflower - Thanks. I'm not sure if I'd have the skill to pull that off, but I think a project like TastingMenu's All About Apples e-cookbook would be very fun and worthwhile.

Emily - It's one of the simplest desserts I've made, but also one of my favourites. Have you seen the new plating and presentation course on eGullet? It has some great advice!

Chefdoc - Thanks. I was very impressed by your SHF 6 dessert too, it looks delicious. Btw, sorry I haven't gotten back to you on your site. I'll do it as soon as I can.

Chronicler - Give it a try. You might also want to try cooking the pineapple chops sous vide in a vacuum bag in hot water. That way, you can just plop them all in a pot of water. I tried it myself and the pineapple was very juicy, tender, and succulent. But you may still want to give the chops a quick sear if you like the browning.

Keiko - That's great, I look forward to seeing what you'll make. Your pictures are so amazing – they’re in a class of their own!

Reid - Thanks!

Jennifer - I really have to thank you again for coming up with SHF. Otherwise, I don't think I would have had the motivation to try all these different desserts.

Moira - I'm not sure if I'd consider myself to be an artist, but I do enjoy playing with food :)

Carolyn - Honestly, I didn't realize it was a (relatively) nutritious dessert until you mentioned it. I'm so used to using cream, yolks, and sugar that nutritious desserts have become somewhat of an oxymoron! So thanks for mentioning it.

Josie - Thanks. I really like the illustrations on your site. Your style is wonderful and reminds me of the drawings in Paris Sweets, although I like yours better.

[milsabores]

I like "A La Cuisine".
I will read it every day from now on.
I posted a link from http://Milsabores.blogspot.com

From Caracas, Venezuela,
María Luisa

[Clement]

Hi Maria - Thanks for visiting my blog. If you have any suggestions for improvement please let me know!

[J.T.]

Clement...very nice. The presentation is great dude. Simply and to the point. ;)

[feasty]

love

[thecookingkoala]

Wonderful blog you've got here! I recently stumbled upon it by accident, and it's great to know there are other home chefs who have that same passionate zeal for consuming and cooking. It was great reading the About section because it was like reading my own story of how I got involved in this existential art. You've got a wonderful writing style that speaks out to people. I tried two of your dishes this past weekend, and they were fabulous. Keep posting!

[Nicky]

Hi Clement!
We really miss your exceptional posts, hope you're only taking a temporary break ;)

[Finna]

A warm regard from Indonesia.
I love your blog..and I do love FOOD..it drives me nuts! :)
Great job!! :) keep blogging..
Should try to cook chinese...or Indonesian food ..;)

[Clement]

J.T. - Thanks, I really appreciate it, especially coming from a pastry chef extraordinaire such as yourself!

Thecookingkoala - Thanks so much for visiting! I'm gratified that you tried a couple of my recipes, and that they worked out well - which ones did you try?

Hi Nicky - I'm finally back. And I really hope I can begin to post on a regular basis again. I think you have an incredible blog. I've never come across another blog that’s so perfect in design and layout. It looks like thought was given to the smallest of details, and of course your photos and writings are wonderful too!

Hi Finna - Thanks for visiting. I'm Chinese-Canadian, so I do sometimes cook Chinese food (although I'm not very good at it). I'd like to give Indonesian food a try too sometime.