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Chef Keegan's Jamaican Rum Pineapple 

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."

~ Henry David Thoreau

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La Belle Cuisine


Jamaican Rum Pineapple

Chef Keegan Gerhard
(then) Executive Pastry Chef,
Windsor Court Hotel, New Orleans, LA

Great Chefs Magazine, Vol 2 Issue 3

“If ever a dessert deserved to be called ‘golden,’ this is it: A pool of deep golden caramel sauce, flecked with bits of lime zest, holds golden rum-soaked pineapple wedges and a pineapple tuile disc. Added touches included a quenelle of coconut sorbet and financiers. A dark vanilla serves as a counterpoint to the color.
Vanilla sugar, used for the financiers, is simply sugar in which a vanilla bean
has been stored, lightly scenting the sugar with vanilla fragrance. The coconut
sorbet would add a lovely touch to many other desserts.”

Serves 6

Coconut Sorbet
3 cans Coco Lopez®
2 quarts whole milk

1 cup all-purpose flour
1 cup ground almonds
1 1/3 cups superfine sugar
2 tablespoons vanilla sugar
2 pinches salt
8 egg whites
1/2 cup plus 2 tablespoons unsalted butter, melted
1/4 cup almond slices
Confectioner’s sugar for dusting

Pineapple Tuiles
1 small fresh pineapple
1 quart water
2 pounds sugar

Lace Tuiles
5 tablespoons unsalted butter,
at room temperature
5 tablespoons confectioner’s sugar
2 egg whites
3 tablespoons cake flour [such as
Swans Down, NOT self-rising flour]

Caramel Sauce
1 1/2 cups granulated sugar
1 vanilla bean
1/4 cup pineapple juice
3/4 cup mascarpone cheese
Zest of 1 lime, cut into small strands
6 vanilla beans

1 fresh pineapple, peeled, cored and cut
into 1/2-inch-thick circles
1/4 cup Jamaican rum
1 tablespoon granulated sugar

 To make the sorbet: Open the cans of Coco Lopez® and put in a large bowl. Bring the milk just to a boil over medium heat; remove from heat
and pour into the Coco Lopez®. Stir to lend. Let cool to room temperature, then process in an ice cream make according to manufacturer’s directions. Pack into airtight containers and store in the freezer until ready to use.

To make the financiers: Preheat the oven to 400 degrees F. Lightly butter
16 small cake tins, 4 by 2 inches, and place on a baking sheet. Combine the flour, ground almonds, sugar and one pinch of salt in a bowl. Mix thoroughly. In the bowl of an electric mixer, beat the egg whites to very firm peaks
with the other pinch of salt. Fold the whites into the dry ingredients in three additions. Pour in the melted butter and fold quickly into the mixture. Spoon into the cake tins. Divide the almond slices among the cakes and gently press onto the centers of the tops. Bake 15 to 20 minutes, until golden. Remove from the oven and turn out onto wire racks to cool. Before serving, dust
very lightly with confectioner’s sugar.

To prepare the pineapple tuiles: Peel and core the pineapple, keeping
the shape as round as possible. Using a very sharp knife, slice into very thin
slices, 1/8 inch or less. Bring the water and sugar to a boil in a heavy sauce-pan and add the pineapple slices. Remove from heat, cover with plastic wrap and let cool to room temperature. When the pineapple has cooled, preheat
the oven to 200 degrees F. Line a baking sheet with a silicone liner or foil.
Spread the pineapple slices in a single layer on the prepared sheet and bake until almost completely dried and slightly translucent. The time will vary, depending on the moisture in the pineapple. Remove from the oven and let cool. Store in an airtight container.

To prepare the lace tuiles: Line a baking sheet with parchment paper and lightly butter the paper. Preheat the oven to 350 degrees F. In a medium
bowl, beat the butter and confectioner’s sugar until light and fluffy. Slowly
add the egg whites and cake flour, mixing until completely blended. Drizzle
batter from the tip of a small spoon in an open, lacy pattern on six areas of
the baking sheet. Make each tuile about 4 to 5 inches in size, open and lacy
with the strands of batter criss-crossing each other, but keep the patterns
separate from one another. Bake for 5 to 8 minutes, until golden brown.
Remove from the oven and let cool.

To prepare the caramel sauce: Put the sugar in a heavy saucepan. Split
the vanilla bean and rub the seeds into the sugar with your fingers. Stir in
the pineapple juice. Bring to a boil over medium heat and cook until the mixture is a deep amber caramel color. Remove from heat and whisk in
the mascarpone cheese. When the caramel is smooth and has cool slightly,
add the lime zest. Drop in the 6 whole vanilla beans to let them soak.

To prepare the pineapple wedges: Cover a baking sheet with a silicone
liner. Cut each pineapple circle into 1-inch-wide wedges. In a large dry nonstick sauté pan or skillet over high heat, sauté the pineapple wedges on
one side until golden brown, 30 to 40 seconds. Do not crowd the pan; sauté
in batches if necessary. When all the wedges have been browned, put them back into the pan. Add the rum and simmer for 2 minutes, stirring so that
all the wedges are bathed in the rum. Spread the pineapple wedges, browned-side up, on the prepared baking sheet. Preheat the broiler to high. Sprinkle
the pineapple wedges with 1 tablespoon granulated sugar. Broil 5 inches
from the heat for 2 to 3 minutes, or until the sugar is caramelized. Remove and set aside.

To serve: Remove the six vanilla beans from the caramel sauce and let
drain. Pool the center of each dessert plate with caramel sauce. Arrange pineapple wedges, browned-side up, in a circle in the sauce. Center a pineapple tuile on the circle of pineapple wedges. Place a small quenelle
of coconut sorbet on top of each. Press a vanilla bean into the center of
each dessert, under the pineapple tuile, letting it extend to the side. Stack
two financiers beneath it, leaned against the wedges. Top with a lace tuile.

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