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

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

In this case, we achieved it with the Alchimy De Buyer frying pan , the first three-layer frying pan with a higher density than usual, which allows great 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 very worthwhile to obtain a classic and delicious caramelized pineapple.

Ingredients

  • cut sliced ​​pineapple
  • Sugar
  • 2 vanilla pods
  • 2 or 3 pieces of star anise
  • A few timur berries
  • Pineapple juice
  • pistachios (optional)
  • pine nuts (optional)
  • lime zest

How to make caramelized pineapple in a stainless steel pan

    De Buyer Alchimy Frying Pan

    Preparation

    1. First, we are going to make the caramel. Heat the stainless steel Alchimy 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 heats up, add the spices. That is, vanilla cut in half, star anise and timur berries. With these spices the caramel will acquire a citric freshness.
    3. Add a little more sugar if you see it necessary. While the sugar is completely dissolving, add the pineapple juice to a saucepan, which will serve to deglaze the caramel later and make a creamy sauce. Heat the pineapple juice to avoid a temperature shock with the caramel.
    4. Once you have the caramel at the desired point, turn off the heat and gently add the pineapple slices so that they lightly brown and pick up that aroma of the flavored caramel. Let the slices brown for a few moments on one side and then turn them over.
    5. Now over 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 to accompany the dish. They will provide the crunchy touch and also flavor in this dessert.
    7. For the presentation and once plated, serve with a little lime zest, to bring freshness to the dish.

    De Buyer Alchimy Frying Pan and Saucepan Alchimy De Buyer

    Grades

    • Do not handle the caramel with any utensil or it will crystallize. Just stir a little if you want by moving the pan around.
    • The pineapple juice should be at room temperature before adding it to the saucepan.
    • This recipe is interesting, in that we need to raise and lower the temperature several times, to see how the multi-layer base of the ALCHIMY collection allows us perfect control over the cooking of the caramel (the three-layer base of greater density than other pans provides an effect as fast and controlled as 5-ply pans, and certainly much better than other lower-density 3-ply pans).
    • By stopping the heat as soon as the caramel is done, thanks to the quick reaction of this pan, it will retain its temperature but will not continue to boil like other pans, so the caramel stays just where we want it to be (in pans with less control, the pan would continue with the inertia of temperature that it had despite stopping the heat, and the caramel would continue to boil and burn). Above all, for this recipe use a quality pan, and it is important not to get lost so that the caramel does not burn.

    De Buyer Alchimy Frying Pan

    De Buyer Alchimy Frying Pan and Saucepan Alchimy De Buyer

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    Comments

    DOLORES CEBERIO said:

    BUENOS DÍAS, QUISIERA HACER LA PIÑA CON ESPECIAS , PERO ME FALTA ALGÚN DATO LA CANTIDAD DE AGUA, DE AZÚCAR Y DE ZUMO DE PIÑA.
    ME LO PODRÍAS DECIR POR FAVOR

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