Poached caramelized pineapple in rum with a coconut cream

Poached caramelized pineapple in rum with a coconut cream

Piña estofada con ron y crema de coco

By
From
Spanish Made Simple
Serves
3

This is a recipe I learned from my years with Ferran Adrià. It was a very refined dish, as you would expect, served during the summer in a Martini glass with all sorts of foams and innovative touches. This is my stripped-back version, full of flavour and very simple to make.

Ingredients

Quantity Ingredient
3 tablespoons caster sugar, plus 1 tablespoon
200g cubed pineapple
25ml dark rum
50g coconut cream
100ml double cream
1 teaspoon muscovado sugar

Method

  1. Place a pan over a high heat and sprinkle over the 3 tablespoons sugar. Cook until caramelized and dark, about 4 minutes, then add the pineapple cubes and sauté. Add 100ml water and the rum to the pan and let simmer over a low heat for about 5 minutes. Chill.
  2. In a separate bowl whip the coconut cream, the teaspoon sugar and the double cream. Pour a little of the caramelized pineapple into a cocktail glass and top with the coconut whipped cream. Sprinkle with muscovado sugar to finish off.
Tags:
Spanish
simple
weekday
tapas
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