Pineapple with Rum, Raisins and Rose Yogurt
Pineapple with Rum, Raisins and Rose Yogurt
Pineapples and rum seem to have been made for each other—just ask the Pina Colada. Most markets have pre-cut pineapple but you get double the yield for the same cost if you buy one whole, and it will last all week. Selecting this spiky fruit is not as hard as it seems – look for a golden color and sweet smell at the base (they ripen from the bottom up), and a slight give when squeezed. If the pineapple is perfectly ripe, the best way to serve it is thinly sliced, however if it is less ripe, use the second technique of rum-poached pineapple* and the sweetness of the rum and raisins will make up for it. I fell in love with this rose jam in Turkey and was thrilled to find it here at Kalustyan’s so pick some up add it to Greek yogurt for an exotic twist on tropical.
Difficulty:
Prep Time: 10 minutes
Cook Time: 10-20 minutes
Serves 6
Ingredients:
2/3 large Pineapple
¾ cup Rum
¼ cup Water
½ cup (100g) Purple Raisins
1 tsp. (10g) Butter
1 cup (225g) Low-fat Vanilla Frozen Yogurt OR
1 ½ cups (340g) 0-2% Greek Yogurt
2 tsp. (20g) Rose Jam
Technique:
•In a small saucepan, combine the rum, raisins, and water. Bring to a boil then lower to a slow simmer while preparing the pineapple. (10-12 minutes)
•To cut the pineapple for carpaccio:
oRemove the top and bottom of the pineapple and stand it up on the cutting board.
oSlice off the skin in 2-3” wide strips.
oDon’t worry about the small remaining spots under the skin—those will be removed later.
oPut away the two smaller pieces for another use, and lay out the larger pieces on the cutting board.
oMake shallow “V” shaped cuts lengthwise where the brown spikes from the skin are still visible.
oFinally, make thin crosswise slices and arrange on the plates.
•Swirl the butter and rose jam into the rum and raisins, spoon over the fruit and add a scoop of frozen yogurt.
*Rum-Poached Pineapple with Raisins and Rose Yogurt
•In a medium bowl, whisk the yogurt and rose jam together, and let it chill in the freezer.
•Cut the pineapple in 1” cubes and add to a large sauté pan with the rum, raisins and enough water to nearly cover the fruit.
Tuesday, Mar 27, 2012