Caramelized pineapple with spices

Cooking in stainless steel is possible and today we demonstrate it with this recipe as delicate as it is delicious:caramelized and aromatized pineapple, a classic and typical dessert, ideal to bring to the table any Sunday or after a heavy meal. It's 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 form by itself at the right time, and a skillet that allows you good temperature control, one that reacts quickly when you lower or raise the heat so the caramel doesn't burn.

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

Enjoy this recipe and the explanations given in the video; I think they're well worth it to get a classic, delicious caramelized pineapple.

Ingredients

• Pineapple sliced into rounds
• 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 skillet

Preparation

1. First, we'll make the caramel. Heat the Alchimy stainless steel skillet and add the sugar. Fill the entire bottom of the skillet generously, and let it melt. The sugar will turn into caramel in a few minutes.
2. While it heats, add the spices. That is, the vanilla split in half, the star anise and the timur berries. With these spices the caramel will acquire a citrusy freshness.
3. Add a bit more sugar if you think it's necessary. While the sugar is fully melting, put the pineapple juice in a small saucepan, which will be used later 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 at the desired point, turn off the heat and gently add the pineapple slices so they brown slightly and take on the aroma of the flavored caramel. Let the slices brown for a few moments on one side and then flip them.
5. Now on low heat, add the hot pineapple juice to the caramel. Your caramelized pineapple is ready.
6. To serve, optionally, toast some pistachios and pine nuts lightly in another skillet, which will accompany the dish. They will add a crunchy touch and more flavor to this dessert.
7. For presentation and once plated, serve with a little lime zest to add freshness to the dish.

Alchimy De Buyer skillet and De Buyer Alchimy saucepan

Notes

• Do not handle the caramel with any utensil or it will crystallize. Only stir a little if you want by moving the skillet.
• The pineapple juice should be at room temperature before adding it to the saucepan.
• This recipe is interesting because we need to raise and lower the temperature several times, to see how the multilayer base of the ALCHIMY collection allows perfect control of the caramel cooking (the three-layer base of greater density than other skillets provides an effect as quick and controlled as 5-layer skillets, and certainly much better than other three-layer skillets of lower density).
• By turning off the heat the moment the caramel is done, thanks to this skillet's quick response, it will retain the temperature but won't keep boiling as would happen with other skillets, so the caramel stays exactly at the point we want (with less controllable skillets, the pan would keep the thermal inertia it had despite turning off the heat, and the caramel would keep boiling and end up burning). Above all, for this recipe use a quality skillet, and it's important not to get distracted so the caramel doesn't burn.

Alchimy De Buyer skillet

Alchimy De Buyer skillet and De Buyer Alchimy saucepan