Spiced Caramelized Pineapple

Cooking in stainless steel is possible and today we prove it with this recipe as delicate as it is delicious: caramelized and flavored pineapple , a classic and typical dessert, ideal to bring to the table on any Sunday or after a copious meal. It is a very easy, refreshing recipe and a dessert that goes down very well!

To make this recipe you only need two things: let the caramel cook on its own and in its own time, and a pan that allows you to control the temperature well, so that when you lower or raise the heat it reacts quickly, so that the caramel does not burn.

In this case, we achieved this with the Alchimy De Buyer frying pan , the first three-layer frying pan with a higher density than usual, which allows for excellent heat control. A quality frying pan, professional but designed for domestic use, which I think is worth discovering.

Enjoy this recipe and the explanations given in the video, I think they are well worth it to obtain a classic and delicious caramelized pineapple.

Ingredients

• Sliced ​​pineapple cut
• Sugar
• 2 vanilla pods
• 2 or 3 pieces of star anise
• A few timur berries
• Pineapple juice
• Pistachios (optional)
• Pine nuts (optional)
• Lime zest

Alchimy De Buyer frying pan

Preparation

1. First, let's make the caramel. Heat the Alchimy stainless steel pan and add the sugar. Fill the entire bottom of the pan generously and let it melt. The sugar will turn into caramel in a few minutes.
2. While it is heating up, add the spices. Namely, the vanilla cut in half, the star anise and the timur berries. These spices will give the caramel a citrusy freshness.
3. Add a little more sugar if you see it necessary. While the sugar is completely dissolved, add the pineapple juice to a saucepan, which will later be used to deglaze the caramel and make a creamy sauce. Heat the pineapple juice to avoid a temperature shock with the caramel.
4. Once the caramel is cooked to the desired point, turn off the heat and carefully add the pineapple slices so that they brown slightly and take on the aroma of the flavoured caramel. Let the slices brown for a few moments on one side and then turn them over.
5. Now on low heat, add the hot pineapple juice to the caramel. Your caramelized pineapple is ready.
6. To serve, optionally, lightly brown some pistachios and pine nuts in another pan, which will serve as an accompaniment to the dish. They will add a crunchy touch and also flavour to this dessert.
7. For presentation and once plated, serve with a little lime zest to add freshness to the dish.

Alchimy De Buyer frying pan and Alchimy De Buyer saucepan

Grades

• Don't manipulate the caramel with any utensils or it will crystallize. Just stir it a bit if you want by shaking the pan.
• The pineapple juice should be at room temperature before adding it to the saucepan.
• This recipe is interesting, as we need to raise and lower the temperature several times to see how the multi-layer base of the ALCHIMY collection allows us to perfectly control the cooking of the caramel (the three-layer base, which is denser than other pans, provides an effect that is as fast and controlled as 5-layer pans, and certainly much better than other three-layer pans with a lower density).
• By turning off the heat when the caramel is done, thanks to the quick reaction of this pan, it will retain the temperature but will not continue boiling as would happen with other pans, so the caramel stays just at the point we want (in pans with less control, the pan would continue with the same temperature inertia it had despite turning off the heat, and the caramel would continue boiling and would start to burn). Above all, for this recipe use a quality pan, and it is important not to be distracted so that the caramel does not burn.

Alchimy De Buyer frying pan

Alchimy De Buyer frying pan and Alchimy De Buyer saucepan