THE STORY. Can you cook a gourmet dinner and enjoy the party, too? Three top chefs use their classic culinary skills to lead us through a successful dinner, start to finish. Because, once you solve the mystery of how to throw a great dinner party—the who, where and with what delicious dishes—everyone wins.
By Jenny De Jesus
(page 6 of 6)
Photo by Robbyn Peck
WOK CARAMELIZED PINEAPPLE with ice cream
ACTIVE TIME: 10 MINUTES, START TO FINISH: 10 MINUTES
The dramatic presentation of this dish is the perfect pickup after a long, leisurely meal. Caramelizing the pineapple with rum and sugar builds great flavor into the fresh fruit. It's both easy and elegant.
|1 pineapple, peeled, cored and sliced|
1/2 cup rum
4 teaspooons granulated sugar
2 teaspoons clarified butter
premium vanilla ice cream
peanuts for garnish
1 sprig mint
|TO FLAME PINEAPPLE:|
Warm pineapple pieces in a hot wok over medium- high heat. When warm, remove from heat and add rum. Holding the pan away from you, carefully light with a long matchstick. Use caution as igniting the pan will produce flames. Once the alcohol has burned off, return the pan to heat and add butter and sugar until dissolved. Toss pineapple with mixture to coat.
Arrange pineapple in a triangle on plate and garnish with extra sauce. Place a scoop of ice cream in the center of plate, top with peanuts and garnish with mint.
| Clue: |
A quarter of a whole pineapple is enough for one person; slice that quarter into three even parts.