Roast Pineapple with Coconut Sorbet Recipe by Guillaume Brahimi
Roast Pineapple with Coconut Sorbet
Tefal Heritage Recipe by Guillaume Brahimi at Bistro Guillaume Masterclass
1 x pineapple- peeled and cored then sliced into 1.5 cm think slices
1 x vanilla bean- scraped
30g clarified butter
100g caster sugar
1TB dark rum
1200ml good quality coconut milk
300ml sugar syrup
Make the sorbet (preferably the day before) by bringing the sugar syrup and glucose to the boil over medium high heat. Add the coconut milk and mix. To combine, pass through a fine sieve then churn according to manufacturer’s instructions.
In a Tefal Heritage 26cm Frying Pan, melt clarified butter over medium high heat. Add pineapple slices and cook on both sides until golden brown and slightly soft in the middle.
Remove pineapples from pan, wipe clean, then add sugar, return pan to medium heat and allow to melt. When caramel is brown, place the pineapple back into pan. Add rum, vanilla seeds and cook for five more minutes.
Place pineapple slice on plate. Top with caramel/ rum sauce and a scoop of coconut sorbet.
See The World Loves Melbourne article on the Tefal Masterclass.