Recipe: Caramelized Pineapple with Creole Flavors

1 In a blender (or food processor), pour 2/3 of the pineapple slices and all the juice from the can, then blend for 10 seconds.

2 Pour everything into a saucepan with 200 g (7 oz) of caster sugar and bring to a boil for 5 minutes.

3 Add the remaining 1/3 of pineapple, diced into small pieces, let reduce uncovered for another 5 minutes, then let cool slightly off the heat.

4 In a separate bowl, whisk together the 50 g (1.75 oz) of flour with the lime juice, pour in your 5 cl (1.7 fl oz) of rum, stir well, then add the 6 eggs. When the mixture is smooth, fold in your pineapple mixture with a spatula.

5 For the caramel: put the 50 g (1.75 oz) of brown sugar, the remaining 5 cl (1.7 fl oz) of rum, and 2 tablespoons of water. When it has turned a beautiful golden color, pour into a porcelain mold, making sure it coats the bottom and sides well, then let cool for 1/2 hour.

6 Preheat the oven to 180 °C (355°F) (Gas mark 6).

7 Pour your pineapple mixture into the caramelized mold and bake in a bain-marie for 50 minutes (test with a skewer).

8 When removed from the oven, wait 15 minutes before unmolding.

9 You can enjoy this caramelized pineapple cream with Creole flavors in thick slices, hot, warm, or cold.

Make it and let me know...