Roasted Vanilla-Caramel Pineapple

fx

Thu, 10 Mar 2016 11:58:26 GMT

Thanks

Raphy

Sun, 23 Sep 2012 14:33:44 GMT

Are you trying to make valinla extract?I know that its not what you were trying but if you want to make flavored valinla vodka you can just soak a valinla bean in a bottle of vodka for like 4 days it"s pretty delicious. Since you have the beans anyway.

J

Sat, 27 Feb 2010 03:06:29 GMT

Love IT!!! I am trying to make this wonderful recipe but have a question about the caramel. How do I keep the caramel liquid throughout the process? for example I run in to this problem when I try to filter it through the sieve but also when I leave it one night to infuse in the fridge. Should i be reheating it in order to bring it back to liquid so that I can pour it on the Pineapple? Or am I possibly doing something incorrectly?

fx

Sat, 17 Oct 2009 19:43:06 GMT

In the syrup.

joan hobson

Sat, 10 Oct 2009 13:42:49 GMT

Vanilla Pineapple - what do we do with the slices of ginger ?

fx

Fri, 21 Nov 2008 12:46:35 GMT

Thanks Michael, great novel indeed, and not one of the least digestible of those written in German!

michael lakin

Thu, 20 Nov 2008 10:47:54 GMT

Please let Rosemary Ricchio know that the answer to her question, strangely enough, is suggested in a novel with the title Siddhartha.

Rosemary Ricchio

Fri, 24 Oct 2008 10:25:28 GMT

HELP! I"m currently in the process of making your French Corn Pumpkin Pie Millhassou and I see that there"s a typo in your ingredients. Your recipe calls for "5dl milk." I assumed that meant "5cl." However, now that I look at the picture on yourwebsite, it looks like there"s a lot more milk in that pan. Can you please email me the correct amount as soon as possible, as I"m planning to let the milk mixture rest overnight (as recommended) and bake the pie around noon tomorrow.

Thanks a million,
Rosemary Ricchio
24 october 2008

fx

Thu, 27 Mar 2008 14:26:25 GMT

Thanks Paul, if you buy vanilla off the web I recommend you invest in the fattest Tahitian vanilla beans you can find. Clearly they are too wide and too expensive to use them to lard the pineapple, but for most other uses they have no equal!

Paul Mckenna

Tue, 25 Mar 2008 17:02:47 GMT

To check the price of things I go on Ebay.There are plenty of sellers of vanilla pods there and they seem quite reasonable.Hope that helps someone.Reads a delicious recipe.Pau;

fx

Tue, 26 Feb 2008 00:42:01 GMT

Rick, did you find the roasted pineapple recipe on my blog or in a book? Vanilla beans are so expensive, this is indeed one princely recipe! In fact you could make do with less of them, but do try to get at least one for the tiny black seeds. If the pineapple is not ripe enough I think you can ripen it on a sun-facing windowsill for a couple days.

Rick

Mon, 25 Feb 2008 11:50:00 GMT

I made this recipe a few months ago. I work and live on a towboat for two weeks every month. The company I work for buys all of our food, so I get to try recipes and ingredients that I would be reluctant to try at home due to the cost. That said, I did not realize how much Vanilla Beans cost! I will have to try to modify this recipe to use Vanilla extract maybe. Not the same visual effect but I hope to come close to the taste.A mistake I made in this recipe was using a pineapple that was not ripe enough. I"m sure the results would have been better for me had the pineapple been sweeter.Rick...

fx

Thu, 17 Jan 2008 04:03:03 GMT

Yes this recipe make a decadent use of the world"s second most expensive spice, vanilla. But Pierre Herm� very much respects vanilla and he doesn"t use it all that often in his desserts. But when he does, he goes the whole way with a humongous quantity!

M.

Tue, 8 Jan 2008 01:42:57 GMT

"And adding a bunch of other spices on top of that, really Pierre, aren"t you wasting the vanilla?"According to Kenji Hirassa & Mitsuo Takemasa the flavor of vanilla weakens when heated over to 100 degrees Celsius, causing votalization of its essential oil. Adding a small amount of clove or nutmeg creates the impression of a stronger vanilla flavor because faded flavors of clove etc when heated are close of that of vanilla.