Monday, February 19, 2007

Postre De Pina

I've posted about the Dona Tomas Cookbook before (last month in fact), but last week we decided to try out a new recipe for our dinner guests and naturally we reached for this cookbook first. We made some delicious Enchiladas De Veduras (Roasted Sweet Potato and Poblano Chile Enchiladas with Tomatillo and Jalepeno Sauce), but this Postre De Pina dessert stole the show. The rum, sugar, and vanilla sauce melds perfectly with the pineapple and puff pastry. I will definitly be adding this to my "keepers" list for the next time I have friends over.

Here's the recipe...

*Postre De Pina*


6 (1 inch-thick) round slices fresh pineapple, cored
3 tablespoons granulated sugar
1/3 cup fresh pineapple juice
1 (9 by 18-inch) sheet puff pastry
1 egg yolk
2 tablespoons whole milk
1/2 cup crema, for garnish

(For Rum Sauce)
1/3 cup heavy whipping cream
6 tablespoons cold unsalted butter, diced
2 teaspoons pure vanilla extract
3/4 cup granulated sugar
2 to 3 tablespoons water
3 tablespoons Myer's dark rum (I mistakenly used )
1 pinch kosher salt


To prepare the sauce, combine the cream, the butter, and vanilla in a small saucepan over medium-high heat. Bring to a fentle boil, being careful to not scorch the bottom. Place a seperate saute pan over medium-high heat. *ile the granulated sugar in the center of the pan and drizzle the edges of the pile with the water to prevent burning. As the sugar begins to heat, fold the melted edges itno the center, gently stirring to break up any large lumps and prevent syrup from sticking and burning on the sides. Melt the sugar for 7 to 10 minutes, until it thins and turns an even shade of reddish brown.

Increase the heat to high, carefully add about 1 tablespoon of the rum, and allow the mixture to flambe. Once the flames die down, carefully whisk in one-third of the cream-butter mixture. Alternate this process two more times until all the rum and cream have been added. This method will prevent the sauce from becoming too thick (and breaking) or too thin (and not emulsifying). Bring the sauce to a full boil and add a pinch of salt to bring out the flavors. Set aside.

Preheat the oven to 350 F. Line the baking sheet with aluminum foil. Sprinkle both sides of the pineapple slices liberally with the sugar and place on the prepared baking sheet. Bake for 20 minutes, then drizzle the slices with the pineapple juice. Meanwhile, take the puff pastry out of the freezer to defrost. Continue to baste the juice with the juice for 10 to 20 minutes, until the pineapple is fork-tender.

When the puff pastry is defrosted but still cold, roll it out on a well-floured surface, stretching slightly both lengthwise and widthwise. Select a bowl with a 4-inch diameter to use as a template. Place the bowl upside down on the pastry, and cut and cut around the edge with a sharp knife. You should get 6 rounds of pastry. Place the dough rounds on a baking sheet lined with wax paper or a silicone baking mat; prick each dough round with a fork. Whusk the egg yolk and milk together in a small bowl. Evenly brush the egg wash on the dough rounds. Bake for 15 to 20 minutes, until pastry rises and is golden brown.

Place 1 piece of the puff pastry on each plate. Place a slice of warm pineapple on each and cover with the sauce. Drizzle with crema right before serving.

Purchase this cookbook here.

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