This week’s Tuesdays with Dorie recipe from Baking Chez Moi can be filed under the heading of “Desserts I didn’t understand”. There aren’t many of those, for sure but this one has its place there. It’s a pineapple, slow-roasted in a combination of jam or jelly, juice (and some rum or other alcohol) and a mix of spices, roasted until it’s “fork tender” and almost confited.
I used a pre-cut and cored pineapple because it was the same price as a whole one but accidentally cut small triangles of the fruit before I roasted it instead of leaving it intact and cutting at the time of serving. For this reason, I only roasted it for about 75 minutes as opposed to 2 hours like the recipe called for. The pineapple was soft enough that you could cut it with a fork, still, but not mushy (I think any more time in the oven and it might have been). I made a half a recipe but the liquid seemed like a lot to me (correct according to the photo in Baking Chez Moi) and didn’t quite get to the “confit” stage (not sure an extra 15 minutes would have made any difference to the liquid). I used a variety of peppercorns, a little allspice and some cloves but perhaps not quite enough spice because it was barely detectable… We served it with a little vanilla ice cream and, while it was pleasant enough, it kind of reminded me of when we used to go to to Nana’s and she would serve us stewed fruit (sorry Nana, sorry Dorie!). Nice enough, just not a repeat.
Get the recipe for Dorie Greenspan’s Laurent’s Slow-Roasted Pineapple on p 333-334 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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Oh well…in a book of 150 recipes there are bound to be some of these for everyone. It does look good with the ice cream though.
Oh I’m not complaining. As I said it was nice enough, just not a knock-it-out-of-the-park recipe!
Oops! I happened to love this one so much I made it twice. It did remind me of the candied carrots my grandma used to make but in a good way. My grandma never used booze or spices though. An oversight perhaps?
Candied carrots – that sounds interesting!
LOL, yes, it was like a grown up version of stewed fruit. I did enjoy it on my morning cereal – reminded me of a sleepover at a friend’s house in high school where we had glace pineapple on our cereal.
Goodness gracious – now THAT would be sweet!
It will be interesting to see how this comes out for me.
I’ll be interested to hear what you think!
I’m interested to see what you think!
To get them into a confit stage gives it a whole new texture.
Well obviously I don’t think I got there 😉