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Cooking Recipe Video : Roasted pineapple with vanilla and flambeed with old rum

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Restaurant: Le Bistrot du sommelier

Chef: Philippe Faure-Brac

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 3.9/ 5 - 10 votes - 138,500 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
15
Cooking recipe Search Tags:
 Roasted pineapple with vanilla and flambeed with old rum Roasted pineapple
Recommended wine with the dish:
Muscat de Rivesaltes
Difficulty level:
Cooking recipe viewed:
138,500
Cooking Recipe Preparation time
  • Preparation time & cooking: 15 minutes
Cooking Recipe Ingredients
  • 1 pineapple, about 0.88 g
  • 2 vanilla pods
  • 2.8 oz. sugar
  • 0.7 oz. sweet butter
  • 0.21 cups old Rum (amber)
  • Juice from 2 oranges
  • 4 scoops vanilla ice-cream
  • 4 mint leafs
  • 4 currant grapes
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Preparation:
  1. Peel and prepare the pineapple.
  2. Cut 4 thick slices and withdraw the hearts (core).
  3. Preheat the pan and add 20 g butter. Once the butter turns hazelnut-brown, put the pineapple inside.
  4. Sear well. Sprinkle with sugar and let it caramelize.
  5. Flambe with old rum.
  6. Pour orange juice over it and add the vanilla pods (cut in half, following their length).
  7. Boil the whole on small flame, moistening the pineapples from time to time.
  8. Once you obtain a syrup-like sauce, the pineapples are cooked.
Presentation and arrangement:
  1. Place a pineapple slice in the middle of a serving dish and cover it with sauce. Lay a scoop of vanilla ice-cream on top of it.
  2. Put a currant grape and mint leaf as decoration next to it.
  3. Serve this dessert warm.
Restaurant
Name:
Le Bistrot du sommelier
Phone:
+33 1 42 65 24 85
Website:
www.bistrotdusommelier.com
Address:
97 bld Haussmann
City:
Paris
Country:
Fr
Overview:
"An homage to Bacchus, ancient Roman god of wine! "Once, I had been waiting anxiously and with excitement to taste a wine. I waited so long that, when finally rewarded and tasting this wine, I started to cry." - Philippe Faure-Brac, best sommelier of the world. At the "Bistrot du Sommelier", Philippe Faure-Brac will show you many different wines and surprises with wines from less known territories."
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