Don’t just think of roasting for savoury dishes, this classic technique using one ingredient and its rich basting juices creates stunning desserts too. This recipe involves roasting a Pineapple whole!
|For roasting the Pineapple|
|1 large||Pineapple, ripe and sweet, peeled and eyes removed. Reserve all the trimmings (not the skin)|
|150g||Vanilla syrup (*1)|
|200g||Caster sugar } all (*2)|
|2||Lime zest } mixed|
|1||Lemon zest } together|
|1||Orange zest }|
|10 leaves||Mint, roughly chopped|
|For the caramel sauce|
|Trimmings from the pineapple|
|Ingredients for the dried pineapple slices|
|8 slices||Pineapple, from the base of the roasted pineapple (see above)|
|Ingredients for the Pineapple sorbet|
|750g||Pineapple flesh, sweet, large. Peeled, cored and cut into 1cm pieces|
You can prepare the sorbet and pineapple slices a day in advance.
For roasting the Pineapple
Preheat the oven to 170C. Slice 8 rounds of pineapple from the base no thicker than 1mm and reserve for the dried pineapple slices. Brush the prepared pineapple in the vanilla syrup and roll in the citrus sugar. Place upright in a small frying pan and roast in the oven for 2 hours basting with half of the caramel sauce every 15 minutes (see below). To finish mix the chopped mint in the remaining citrus sugar and roll the roasted pineapple in this and leave to cool slightly before carving.
For the caramel sauce
In a small sautepan on a medium heat, melt the caster sugar and cook to a golden caramel(*3). De-glaze with the butter and trimmings from the pineapple, add the water, cognac and bring to the boil. Simmer for 10 minutes. After the pineapple has been roasting for 15 minutes ladle over half of the caramel sauce and continue to baste every 15 minutes.
Drying the pineapple slices
Pre-heat the oven to the 100°C. Place the reserved slices of pineapple into a bowl and squeeze over the lemon juice. In a small pan bring the water and sugar to a boil and pour over the pineapple slices. leave until they have cooled. Drain the syrup from the pineapple slices and place then next to one another on the two non-stick trays. Place both trays in the pre-heated oven and dry slowly for 45 minutes to 1 hour until the pineapples have dried completely. Check occasionally to make sure they do not darken. Remove the trays from the oven and whilst still hot, use a palette knife to slide the pineapple slices off the trays, leave to cool, place in an airtight container cover and reserve.
Making the Pineapple sorbet
Macerate (*4) all the ingredients together for 30 minutes. Puree in a blender and churn in an icecream machine. Reserve in the freezer until needed.
Cut the pineapple in half and portion in 8 equal pieces. Place to the left of the plate and garnish with the sorbet, dried slices and scatter around the cherries (if you are using) and any remaining citrus sugar.
Recipe © Raymond Blanc 2011.
Photograph © David Griffin 2014.