Pineapple gratin

Pineapple gratin

By
From
100 Best Cakes and Desserts
Serves
8
Photographer
Mark Roper

When I first tasted pineapple as a young boy, I thought it was the most amazing fruit in the world. I still think it’s one of the greatest fruits and this gratin brings out its best flavour.

Ingredients

Quantity Ingredient
1 sweet pineapple
2 tablespoons kirsch
2 tablespoons caster sugar
3 oranges
2 egg yolks
1 teaspoon butter
125ml cream, whipped until firm
32 raspberries
icing sugar, for dusting

Method

  1. Peel and trim the pineapple. Cut it into quarters and remove the hard core. Cut the flesh into small triangles and place in a bowl. Mix in the Kirsch and half the sugar.
  2. Using a sharp knife, peel the oranges, removing all the white pith. Cut the oranges into 1 cm slices and place in a 25–28 cm gratin dish or eight individual gratin dishes.
  3. Place the egg yolks, remaining sugar and the liquid from the pineapple in a mixing bowl and place over a saucepan of simmering water. Beat with a whisk or electric beaters for about 5 minutes or until the mixture is foamy and thickened. It should not stick to the bowl or look like scrambled eggs. Remove the bowl from the heat and set aside to cool.
  4. Melt the butter in a pan and gently heat the pineapple.
  5. Add the whipped cream to the sabayon. Place the warm pineapple pieces on top of the orange pieces in the gratin dish, sprinkle with the raspberries and spoon the sabayon over the fruit.
  6. Cook the gratin under a hot grill (broiler) for 2–3 minutes or until lightly browned. Serve immediately, dusted with a little icing sugar.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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