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Roasted Pineapple Frangipan with Coconut Sorbet

Date Added: Apr 19, 2010 Fusion Desserts
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Prep Time

20 mins

Cook Time

40 mins

Ready In

60 mins

Serving

12

*to adjust serving size click on "serving box".

Description

Thick slices of pineapple roasted in a simple syrup served on a Coconut Frangipan cake topped with Fresh made Coconut Sorbet


Ingredients

  • 3  Each Pineapples, peeled, cored and cut into eighths
  • 1
  •  As Needed Coconut Frangipane
  • 2
  • 7  Ounce(s) Weight Butter
  • 3
  • 8 3/4  Ounce(s) Weight 10X Sugar
  • 4
  • 3 1/2  Ounce(s) Weight Almond Flour
  • 5
  • 5 1/4  Ounce(s) Weight Coconut, Fine Grated Unsweetened
  • 6
  • 7/8  Ounce(s) Weight Corn Starch
  • 7
  • 7/8  Fluid ounce(s) Rum
  • 8
  • 3  Each Eggs, Large
  • 9
  • 5 1/4  Ounce(s) Weight Heavy Cream
  • 10

Directions

    1. Cream the butter with the 10x sugar and cornstarch
    2. Then add the eggs one at a time until each one incorporates
    3. Then add the almond flour and coconut
    4. add the rum
    5. Add the cream
    6. Bake in a greased muffin tin at 350 degrees
    7. Bake for 20 minutes but rotate the muffin tins halfway through baking process
    8. Let cool before removing from tins or mold
    9. Roasted Pineapple
    10. Peel and cut pineapple into 1/8
    11. Mix sugar, butter, vanilla bean, and rum place in pot and melt together
    12. Pour mixture over pineapple and Roast until tender
    13. Plating
    14. Place warm pineapple on plate with coconut frangipane and top with coconut sorbet
    15. See Chef Mammes recipe for coconut sorbet or use store bought

    Roasted Pineapple

    Ingredients

  • 8 Ounce(s) Weight Butter
  • 1 Pound(s) Light Brown Sugar
  • 1 Each Vanilla Bean, cut and scraped
  • 2 Table Spoon(s) Rum
  • Directions

    1. Peel and cut pineapple into eighths
    2. Mix sugar butter vanilla bean and rum place in pot and melt together
    3. Pour mixture over pineapple and roast until tender

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