Chef Janis McLean of the Morrison-Clark Inn first learned how to make this dessert from Anne Willan at La Varenne, the French cooking school. This is a slightly easier version, and it makes a perfect ending for a dinner party when you want something light and refreshing. Serve with shortbread cookies, if desired.
The raspberry coulis (sauce), citrus juices and zests can be prepared a day in advance and kept refrigerated.
- For the pineapple
- 1 3 1/2- to 4-pound pineapple, peeled
- 1/2 cup sugar
- 1/4 cup freshly squeezed orange juice
- Finely grated zest and juice of 1 medium lemon
- Finely grated zest and juice of 1 large lime
- For the raspberry coulis
- 1 cup unsweetened frozen raspberries
- 1/4 cup sugar
- 1 teaspoon freshly squeezed lemon juice
- For assembly
- 1 pint store-bought mango sorbet or ice cream
- 1 cup (4 ounces) unsweetened or sweetened shredded coconut, toasted (see NOTE)
Preheat the oven to 375 degrees. Have ready an 8-by-8-inch metal or glass baking pan and a 1 1/2-inch round cookie cutter.
If the trimmed, peeled pineapple has any "eyes," remove them by making a series of diagonal cuts (the eyes line up diagonally, which can make for an attractive carving pattern). Stand the pineapple upright in the baking pan.
Combine the sugar and the orange, lemon and lime juices and lemon and lime zests in a small saucepan over medium-high heat. Bring to a boil and cook for 1 minute, stirring to make sure the sugar has dissolved. Pour over the pineapple to coat evenly, then roast the pineapple, basting occasionally, for about 1 hour, until its edges are golden brown. Reserve the citrus syrup from the baking dish; there should be about 1/2 cup. Transfer the pineapple to a cutting board and let cool slightly before cutting.
Meanwhile, make the raspberry coulis: Combine the raspberries, sugar and lemon juice in a small, nonreactive saucepan over medium-high heat; bring to a boil, then reduce the heat to medium-low and cook for 5 minutes to form a sauce.
Puree the sauce in a blender and strain through a fine-mesh strainer. Let cool, then transfer to a squeeze bottle or an airtight container. (If making the sauce in advance, refrigerate until ready to serve.)
For assembly: Squirt a decorative pattern of coulis from the squeeze bottle (or use a spoon to drizzle) and then distribute some of the reserved citrus syrup on individual plates, making a crosshatch pattern.
Cut the warm pineapple crosswise into 6 equal slices; use the cookie cutter to core the center of each slice. (Discard the core cutouts.) Place a pineapple slice in the center of each coulis-and-syrup-decorated plate. Place a scoop of mango sorbet or ice cream in the cutout of each pineapple slice; garnish with toasted coconut. Serve immediately.
From Janis McLean, executive chef of the Morrison-Clark Inn.
Tested by Judy Sarasohn.
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