1 md Ripe pineapple
110 g Caster sugar; (4 oz)
55 g Butter; (2 oz)
340 g Ready made puff pastry; (12
-oz)
Creme fraiche to serve
You will need a heavy frying pan that can go into the oven or a circular
metal baking dish that can be used on top for this recipe.
Pre heat the oven to 200?C/400?F/gas mark 6.
Cut the top and bottom from the pineapple. Using a small sharp knifr cut
off the peel and carefully cut out the eyes. Slice in half vertically and
cut out the core. Now slice the pineapple into 2.5cm (1 inch) thick slices.
Place your chosen dish on the heat and put in the sugar. Add 4 tbsp of
water and heat until the sugar is dissolved. Boil gently until the sugar
colours and caramelises. Turn down the heat and add the butter. If the
mixture becomes thick and granular add a little more water and heat until
it is smoothish.
Lay the pineapple slices in the dish cutting where necessary to make them
fit, then simmer for 5?10 minutes. Watch the mixture carefully, as the
sauce may catch and burn.
Roll out the pastry and cut a circle about 1 cm larger than the pan. Lay
this over the fruit, tucking in the edges and place in the oven. Bake for
30 minutes or until well risen and golden brown.
Remove from the oven, allow to settle for a few minutes, then carefully
turn onto a plate. Leave the pan in position for a further 2?3 minutes then
remove it carefully. If some of the fruit has slipped re?position it.
Serve warm with cr?me fra?che.
Yields
1 servings