Spiced Caramelized Pineapple
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 on any Sunday or after a copious meal. It is a very easy recipe, refreshing and a dessert that goes very well!
To prepare this recipe you only need two things: let the caramel cook itself and in due time, and a frying 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 it with the Alchimy De Buyer pan, the first three-layer pan with a higher density than usual, which allows 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 very worthwhile to obtain a classic and delicious caramelized pineapple.
- sliced pineapple cut
- 2 vanilla pods
- 2 or 3 pieces of star anise
- A few Timur berries
- Pineapple juice
- pistachios (optional)
- Pine nuts (optional)
- lime zest
- 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.
- 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 citrus freshness.
- Add a little more sugar if you see it necessary. While the sugar dissolves completely, add the pineapple juice in 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.
- Once you have the caramel at the desired point, turn off the heat and delicately add the pineapple slices so that they brown slightly and take on that aroma of the flavored caramel. Let the slices brown for a few moments on one side and then turn them over.
- Now over low heat, add the hot pineapple juice to the caramel. Your caramelized pineapple is ready.
- To serve, optionally, lightly brown some pistachios and pine nuts in another pan, which will serve to accompany the dish. They will add a crunchy touch and also flavor to this dessert.
- For the presentation and once plated, serve with a little lime zest, to add freshness to the dish.
Alchimy De Buyer Frying Pan and Dipper Alchimy De Buyer
- Do not handle the caramel with any utensil or it will crystallize. Just stir a bit 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 multilayer base of the ALCHIMY collection allows us to perfectly control the cooking of the caramel (the three-layer base of greater density than other pans provides a as fast and controlled as 5-ply pans, and certainly much better than other lower-density 3-ply pans).
- By stopping the heat at the moment the caramel is done, thanks to the rapid reaction of this pan, it will retain the temperature but it will not continue to boil as it would with other pans, so the caramel stays just at the point we want (in pans with less control, the pan would continue with the temperature inertia that it had despite stopping the fire, and the caramel would continue to boil and start to burn). Above all, for this recipe use a quality frying pan, and it is important not to get distracted so that the caramel does not burn.
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