Spicy Pineapple over Coconut Almond-Crusted Ice Cream

* Exported from MasterCook Mac *

Spicy Pineapple over Coconut Almond-Crusted Ice Cream

Recipe By : Ron West
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Fruits
Ice Cream

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- Pineapple chips: ---
1/2 lg fresh pineapple
1/2 c granulated sugar
--- Coconut-almond crust: ---
1 c shredded sweetened coconut
1 c sliced almonds
--- Lacy tuiles: ---
1 c unsalted butter
1 c granulated sugar -- plus 2 tablespoons
1 c light corn syrup
1 tbsp vanilla extract
1 3/4 c all-purpose flour
--- Spicy pineapple compote: ---
1 lg ripe pineapple
2 tbsps unsalted butter
2 tbsps granulated sugar
2 tbsps honey
1/2 lemon -- juiced
1/2 tsp cayenne pepper -- ground
--- Dessert assembly: ---
2 pts vanilla ice cream

Make the pineapple chips:

Place 2 racks near the center of the oven and preheat to 150¡F. Line 2
large baking sheets with parchment paper.

Remove the top and the skin from the pineapple. With a serrated knife,
slice 24 pieces of pineapple 1/8-inch thick. Sprinkle the slices with the
granulated sugar. Place the slices on the baking sheets and bake for 4 to
5 hours, until they are dry and crisp. Allow the chips to cool completely
in the baking pan on a wire rack. Store in an air-tight container until
ready to use.

Make the coconut-almond crust:

Place a rack in the center of the oven and preheat to 350¡F. Have ready a
baking sheet.

Combine the shredded coconut and sliced almonds in a small bowl. Sprinkle
the mixture evenly onto the baking sheet. Roast for 5 to 10 minutes until
golden brown and fragrant. Remove the pan from the oven and allow to cool
on a wire rack. After the coconut-almond mixture has fully cooled, store
the mixture in a covered container until ready to use.

Make the lacy tuiles:

In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen
Aid), using the paddle attachment, cream the butter and sugar on
medium-high speed for 2 to 3 minutes until light and creamy.

With the mixer on medium speed pour in the corn syrup. Blend in the
vanilla and flour on medium-low speed. Stop to scrape down the side of the
bowl as necessary.

Transfer the batter to a covered container and refrigerate until firm. 4
hours or overnight.

Place 2 racks near the center of the oven and preheat to 350¡F. Butter two
large baking pans, lightly dust them with flour and tap out the excess.
Have ready 4 wide-mouthed containers or glasses.

Scoop out 1/4 cup of the tuile batter, roll it into a ball and flatten it
slightly. Place two batter discs on each sheet at opposite ends. (The
tuiles need a lot of room, as they will spread to approximately 6 inches
in diameter.) Bake for 20 minutes until the tuiles have completely
flattened and are golden drown.

Remove the pan from the oven and allow the tuiles to cool slightly so that
they are still soft, but stable enough to be picked up, approximately 30
seconds.

Lift each tuile from the pan and place it over one of the containers so
that it forms a upside down cup in shape, with wavy sides. Allow the
tuiles to cool completely in this position. Repeat the process until all
of the batter has been used.

Make the spicy pineapple compote:

Remove the top and skin from the pineapple. With a serrated knife cut the
flesh away from the core. Discard the core. With the serrated knife, cut
the fruit into bite-size chunks. Set aside.

Place the butter, sugar, honey and lemon in a saucepan and bring the
mixture to a boil. Allow it to boil until the color begins to darken,
approximately 3 minutes. Add the cayenne pepper and the pineapple chunks.

Cook the mixture for 3 to 4 minutes until the pineapple is just warmed. Do
NOT over-cook the pineapple. Keep the mixture warm until ready to use.

Assemble the desserts:

Place a lacy tuile cup on a plate. Place the toasted coconut-almond
mixture in a small bowl.

Take two large scoops of vanilla ice cream and press them into the
mixture, rolling the scoops to cover them completely. Place the scoops of
crusted ice cream in the tuile cup. Pour 1/3 cup of the spicy pineapple
compote on top of the ice cream and garnish the dessert with two pineapple
chips. Repeat with the remaining tuile cups.

Serve immediately.


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Per serving: 657 Calories; 32g Fat (42% calories from fat); 7g Protein;
92g Carbohydrate; 69mg Cholesterol; 61mg Sodium

NOTES : Recipe Source: Chocolatier ¥ September 1998 ¥ Page 28

Nutr. Assoc. : 0 0 0 0 4923 0 0 0 0 0 0 0 0 4490 0 0 0 0 0 0 0
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