Pineapple croustade
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Pineapple; (cored, skinned and |
| ; chopped) | ||
| 100 | grams | Unsalted Butter |
| 175 | grams | Caster Sugar |
| 45 | millilitres | Brandy |
| 250 | grams | Filo Pastry |
| 200 | millilitres | Whipping Cream |
| 2 | tablespoons | Icing Sugar |
| 75 | millilitres | Rum |
Directions
TOPPING
1. Melt 60g butter in a frying pan, add the pineapple brandy and half the sugar cook until tender about 5 to 6 minutes.
2. Preheat the oven at 200ºc / 400ºc / Gas Mark 6. Melt the remaining butter and spread a little over the base of a 23cm loose bottomed flan ring.
3. Lay one sheet of filo in the ring. Then brush with butter, repeat this twice.
4. Spoon the pineapple onto the base and fold in the corner. Butter and layer the remaining sheet. Gently scrunch them and place on top.
5. Sprinkle the remaining sugar over the top and bake for 20 minutes. Then reduce the temperature to 180ºc / 350ºf / Gas Mark 4 and bake for 20 minutes.
6. Whip the cream until it starts to hold its shape, then add the icing sugar and rum. Remove the croustarde from the oven. Cut into wedges and serve with the Rum Flavoured Cream.
Converted by MC_Buster.
NOTES : Chef:Mark Wogan
Converted by MM_Buster v2.0l.