Recipe Caramelised pineapple with coconut pain perdu : Practical and Delicious

Recipe Caramelised pineapple with coconut pain perdu : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Caramelised pineapple with coconut pain perdu. You are currently reading Recipe Caramelised pineapple with coconut pain perdu : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Caramelised pineapple with coconut pain perdu requires 10m, cook 25m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This traditional French pineapple and brioche breakfast idea also makes for a stylish dessert.

Ingredients:

11 Ingredients

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  270ml can coconut milk
  
  
  


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  1 1/2 cups (330g) caster sugar
  
  
  


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  2 eggs
  
  
  


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  1/4 tsp ground cinnamon
  
  
  


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  1 tsp freshly grated ginger
  
  
  


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  Finely grated rind of 1/2 orange
  
  
  


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  6 x 1.5cm-thick slices rustic-style bread or brioche
  
  
  


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  80g butter, chopped
  
  
  


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  1 large pineapple, peeled
  
  
  


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  Vanilla-bean ice-cream, to serve
  
  
  


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  Slivered pistachios, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C. Whisk coconut milk, 1/4 cup sugar, eggs, cinnamon, ginger and orange rind until combined. Add 1/2 the bread slices. Turn to coat. Stand for 1 minute. Melt 20g butter in a non-stick frying pan over medium heat. Cook soaked bread for 1 1/2 minutes each side or until golden. Transfer to an oven tray. Repeat with remaining bread, egg mixture and another 20g butter. Add slices to tray and bake for 10 minutes.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, cut pineapple into 12, 1.5cm-thick slices (cut triangles from edges to create star shapes, if desired). Place on a tray. Scatter with 1/4 cup sugar. Turn. Scatter with another 1/4 cup sugar. Wipe pan clean and heat over medium heat. Add 1/3 pineapple and cook for 2 minutes each side or until caramelised. Transfer to a tray. Keep warm in oven. Repeat twice with remaining pineapple.
  
  
  


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  Step 3
  
  
  
  
  Wipe pan clean. Add remaining sugar and 1/2 cup water. Cook, stirring, over medium heat until sugar dissolves. Continue to cook, without stirring, until mixture is a caramel. Remove from heat. Stir in remaining butter and 1/4 cup water.
  
  
  


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  Step 4
  
  
  
  
  Divide pain perdu among plates. Top with warm pineapple and scoops of ice-cream. Spoon over caramel then scatter with pistachios. Serve immediately.
  
  
  

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