Caramelized Pineapple And Mango Recipes

GENOISE WITH COCONUT CREAM AND CARAMELIZED PINEAPPLE AND MANGO

Steps:

• Using the tip of a paring knife, cut a circle into top of cake, leaving a 1/4-inch border and stopping about 1/3 inch from the cake's bottom. Insert a long slicing knife into edge of cake 1/3 inch from bottom, as if splitting the cake into two layers; instead of actually splitting the cake, only make that single incision and carefully move the knife blade within the cake to loosen the center. Repeat on opposite side. Use an offset spatula to lift out the center, leaving a shell for filling. Reserve cake center for another use.
• Brush shell with simple syrup. Spread pastry cream on bottom. Refrigerate until cold, 1 hour. To serve, arrange pineapple and mango on top of pastry cream.

CARAMELIZED PINEAPPLE

Steps:

• Melt the butter in a medium to large saute pan over medium heat.
• Place the pineapple slices (no more than 1/2 inch thick) over the melted butter in the pan. Sprinkle with the brown sugar.
• Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
• Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
• When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make EXTRA delicious! Pour some of the sauce over that as well. VERY hot, let cool a little before serving.
• Enjoy :).

CARAMELIZED PINEAPPLE AND MANGO

Steps:

• Heat sugar in a large skillet over medium-high heat, stirring constantly, until melted and golden brown, 3 to 4 minutes. Add pineapple and mango; toss to combine. Add cream, lemon juice, vanilla bean and seeds, and salt; reduce heat to medium. Boil, stirring occasionally, until mixture has thickened, about 5 minutes. Remove vanilla bean; discard. Let cool slightly, about 3 minutes.

CARAMELIZED PINEAPPLE AND MANGO

Steps:

• Melt butter in frypan over moderately high heat.
• Add fruit and cook and stir for 3 or 4 minutes till browned.
• Add sugar and rum.
• Cook and stir further 3 or 4 minutes till mixture thickens and caramelizes.
• Cool for 30 minutes.

CARAMELIZED MANGO-LIME TAPIOCA

Steps:

• Stir milk, sugar, tapioca, eggs, lime peel and salt in heavy medium saucepan to blend. Let stand 5 minutes. Stir over medium-high heat until mixture thickens and just comes to boil, about 10 minutes. Transfer pudding to large bowl. Lay plastic wrap directly on surface of pudding and cool to lukewarm. Mix in vanilla. (Can be prepared 1 day ahead. Cover and refrigerate. Stir to loosen before continuing.)
• Preheat broiler. Divide mango among eight 3/4-cup ramekins or custard cups. Spoon pudding atop mango, dividing equally. Smooth tops with spatula. Sprinkle 2 teaspoons brown sugar evenly over each pudding. Let stand until sugar begins to melt, about 10 minutes. Broil until sugar bubbles all over, watching closely and turning frequently, about 4 minutes. Serve warm.

CARAMELISED PINEAPPLE COMPOTES

Steps:

• Cut the skin off the pineapple, then cut it lengthways into quarters and remove the core from each piece. Chop the flesh roughly and purée in a food processor or blender until creamy. Pour the purée into a large sieve set over a bowl, and leave to drain in the fridge overnight. Do not stir.
• Next day, pour the juice from the bowl into a freezerproof container. Freeze until solid (at least 4 hours).
• Now caramelise the flesh. At this stage, in the restaurant, we rub the flesh through a sieve with the back of a ladle to make it very creamy. It's not vital, but it makes this dessert extra-special. Tip the sugar into a medium-sized frying pan and stir in 2 tbsp cold water. Stand for 5 minutes before heating slowly over a gentle heat, shaking the pan until the sugar dissolves into a clear syrup. When all the crystals have dissolved, raise the heat and cook to a medium golden colour. Tip in the pineapple flesh and cook for 5 minutes, stirring, until flavoured and slightly reduced. Remove and cool, then keep in a covered container in the fridge until ready to serve (The purée will keep for up to 2 days.)
• When the pineapple juice has frozen, scrape it into icy shavings using a large metal spoon. Place in another container and keep frozen until ready to serve.
• To serve, divide the purée between 8 shot or small wine glasses and top with yogurt. (They can be chilled for up to 4 hours at this point.) Remove the shavings from the freezer and spoon over the yogurt. Top each glass with a Frosted coriander sprig and serve with Coconut tuiles.