Pineapple is an underused fruit when it comes to desserts; most often, it’s served only as part of a fruit platter. I once ordered an intriguingly named dessert called pineapple carpaccio: it turned out to be thinly sliced pineapple laid out on a plate – nothing more. Needless to say, I was annoyed.
Fresh pineapple is delicious in the first recipe, a composed dessert, and it shines on its own in the second, as a simple sorbet.
ROASTED PINEAPPLE WITH GULA MELAKA GLAZE,...
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