Tuesday, July 13, 2010
Date Night Dessert
Now that melons and pineapples are tasting awesome, I have been wanting to make a dessert with them that is slightly lighter than say, a cake or a cookie. Thanks to an Iron Chef episode I was watching, one of the contestants was slicing pineapple paper thin and rolling it up with fillings.I was inspired to fill it and make it a dessert ravioli that is elegant and great for a special night.
Caramelized Pineapple Ravioli with Marionberry Compote filling, Coconut Ganache and toasted Macadamia Nuts.
Caramelized Pineapple Ravioli
1 pineapple, skin removed and sliced as thin as possible (core kept in)
1/4c turbinado sugar
1/4c macadamia nuts, toasted and coarsely chopped
1/2 cup water
1/3 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh or frozen marionberries
Bring water, sugar, lemon juice and berries to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved and berries begin to release their juices. Continue to cook down until thick and berries have broke down, about 10 minutes. Transfer to a bowl and chill completely.
1-14oz can unsweetened coconut milk
1/3 cup (packed) organic light brown sugar
8 ounces semisweet chocolate, chopped
1 tsp coconut extract
Combine coconut milk and brown sugar in a medium saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. Stir in coconut extract.
To Assemble: Put the oven on broil. Grease a baking sheet and lay down one slice of pineapple. Dollop one small spoonful of the cold marionberry compote in the center and top with another slice of pineapple. Dont worry that the sides of the top and bottom pineapple don't touch. When the pineapple is cooking it will wilt down and form a seal. Sprinkle 1 tbl of turbinado sugar on top and cook under the broiler until the sugar has caramelized. Just a couple of minutes! Check frequently and rotate the sheet pan to ensure an even broil. If some of the compote has spilled out from the seal, feel free to thinly cut off the edges of the ravioli to make a neater shape.
Plate with ganache and toasted macadamias.