Caramelized Pineapple Sundaes With Chocolate-Coconut Sauce

Recipe Ingredients

		Praline
3/4 cup	148g / 5.2oz	Sugar
1/4 cup	59ml	Water
1/2 cup	73g / 2.6oz	Unsalted macadamia nuts - coarsely chopped
		Sauce
1		Sweetened cream of coconut - (15 oz)
		= (such as Coco López)
6 tablespoons	90ml	Unsweetened cocoa powder
1/2 teaspoon	2.5ml	Vanilla extract
1/2 teaspoon	2.5ml	Coconut extract
1		Salt
		Pineapple
3 tablespoons	45ml	Unsalted butter
2 tablespoons	30ml	Golden brown sugar - (firmly packed)
1 tablespoon	15ml	Pineapple - peeled, cored, (small)
		And cut into 1" pieces
2		Vanilla ice cream

Recipe Instructions

For Praline: Line 8- by 8-inch baking pan with foil. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Mix in nuts. Immediately pour mixture into prepared pan, spreading slightly. Cool completely. Peel foil off praline. Coarsely chop praline. (Can be made 1 week ahead. Store refrigerated in airtight container.)

For Sauce: Bring cream of coconut and cocoa to simmer in heavy medium saucepan over medium-low heat, whisking until smooth. Remove from heat. Add extracts and salt; whisk to blend. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

For Pineapple: Melt butter and sugar in very large skillet over medium heat, stirring until sugar dissolves. Increase heat to high. Add pineapple and saute until golden, about 3 minutes per side. Divide pineapple among 8 sundae dishes. Top each with 1 scoop of ice cream. Top with sauce and praline.

This recipe yields 8 servings.

Test-kitchen tip: When making the praline topping, do not stir the sugar syrup as it boils. Stirring will cause the melted sugar to crystallize and become grainy.

Source:
Bon Appetit, July 2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.