A tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine.
My favourite Pineapple Queen made a wonderful, yet very strange, discovery on his tour of the UK recently . . . "Hello Anne ... Spotted at the Market in Leicester. Pineapple flavoured strawberries from Holland. And yes, I tasted one and there was some hint of pineapple on the back of the palate!" Thanks Ivan! Anne.
Ivan, were they coated in something pineapple-y or bred that way??
Delicious: Wicked, Sinful Desserts from your Favourite Chefs 2002
Australia Photographs by Ian Wallace
Dansereau, Chef, The Bather's Pavilion, Sydney
Pineapple and Ginger Tart
love this dessert because of the unusual fruit it uses. Pineapple is
not an easy fruit to turn into a dessert because of its great
sweetness; married with ginger and coconut ice-cream it blends
beautifully to create a classic dessert that I feel is a
lip-smacking sensation“ Serge
(½ cup) milk; 65g caster sugar, plus extra to sprinkle; 1 vanilla
bean, split; 10g plain flour; 15g cornflour; 4 egg yolks; 100ml
pineapple juice; 450ml thin cream, whipped; coconut ice-cream, to
tartshell: 6 sheets filo pastry; meted butter, to brush; icing sugar,
make the strudel tartshell, brush a sheet of the pastry with melted
butter and dust with the icing sugar. Repeat with the remaining
pastry sheets layering them at an angle. Use the pastry stack to line
the base and side of a shallow 24cm loose-bottomed flan or quiche
pan. Refrigerate for 30 minutes to cool.
oven to 190ºC.
Remove pastry from fridge, trim any excess pastry, then line with
non-stick baking paper and fill with rice or pastry weights. Bake in
the oven for 10 minutes. Remove the rice and baking paper and return
to the oven for 5 minutes until golden brown.
male the confit, combine all the ingredients in a saucepan and bring
to the boil. Reduce the heat to low and cook until the mixture is
thick and all the liquid is absorbed.
make the custard, place the milk, sugar and vanilla bean in a
saucepan and bring to the boil. Reserve a little of the milk mixture
and whisk in the flour, cornflour and egg yolks. Add to the remaining
milk and whisk thoroughly while cooking over medium heat for 5
minutes. Add the pineapple juice and return to the boil. Remove from
heat and strain, discarding the vanilla bean. Set aside to chill.
before serving, fold together the whipped cream and the custard.
Spread the tart with the pineapple confit, then top with the custard.
Sprinkle the top with the extra sugar and use a blow torch (or place
under high grill) to caramelise the top. Serve with coconut
Best Gluten-free, Wheat-free and Dairy-free Recipes: More than 100
mouth-watering recipes for all the family, Grace Cheetam 2008 London
nectarine and ginger juice
time 5 minutes, serves 2
large, ripe pineapple, 4 ripe nectarines or peaches, stoned and cut
into quarters, 3cm piece fresh ginger, peeled and coarsely chopped
Trim the base and green top off the pineapple and, holding it
upright, slice off and discard the skin, including the “eyes”.
Slice the flesh down the length of the fruit all around into long,
thin slices, stopping when you reach the core.
Press the pineapple and nectarine pieces with the chopped ginger
through an electric juicer and serve immediately
varied the recipe, I always do! I used 100g of sugar and really u
could use less. I also used 5 pink lady apples and stewed them first
with some cinnamon, say one teaspoon full (instead of canned pie
filling). The dry mix looks like a dry crumble on top of fruit when
ready to cook. I got recipe from White Mill SR Flour. Happy cooking!
Tart Hot & Sweet: A World of Recipes for Every Day, Padma Lakshmi,
and Pomegranate Crumble
love the tie-dye effect of the ruby-coloured pomegranate juices
leaking all over the sunshine-yellow of pineapple in this very
old-fashioned dessert” Padma
canned or fresh pineapple chunks, reserving the juice; 1 cup fresh
pomegranate seeds, free of white pith; 1/3 tspn ground cinnamon; a
healthy pinch of ground cloves; 2 tblspn granulated sugar; 2 tblspn
dark brown sugar; 2 tblspn turbinado sugar or raw sugar; 3 tblspn
flour; 2 tblspn unsalted butter, plus extra to coat pan; 2 tblspn
Frosted Fakes, or cornflakes with 1/4 tspn sugar added; vanilla ice
cream for serving on the side
Preheat the oven to 190°C
In a bowl, mix together the drained pineapple, pomegranate seeds,
cinnamon, cloves. Add 1 tblspn each of the granulated sugar, the dark
brown sugar, and the raw sugar. Add 1 tablespoon of the reserved
pineapple juice and set this mixture aside.
In another bowl, cream the flour and butter with 1 tablespoon each of
the 3 sugars; this can be done with 2 sharp knives. Further mash the
mixture into a coarse meal with a fork. Now add the Frosted Flakes
and mash together.
Butter a shallow, 15cm baking dish. Spoon in the fruit mixture and
press down with the back of a tablespoon to distribute it evenly. Top
with the flour and Frosted Flakes mixture. Cover with foil and bake
for 45 minutes, removing the foil in the last 5 to 10 minutes to
brown the crust. If not golden brown and bubbly by the end of the
cooking time, turn the heat up to 200°C for an extra 5 minutes.
Allow to cool and set for several minutes, but serve warm with cold
vanilla ice cream. SERVES 4