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Pineapple Orange Brûléed Fruit w Mascarpone Cheese
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Mon Mar 9th, 2015 11:25 pm
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Vargr
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Vrghr got a new Kitchen Torch to play with, to go with his Sous Vide. Wuff's roomie is having a Church Pot Luck this weekend. So wuff figured he'd go a wee bit crazier than normal, and flame a few fruits for the event.

Vrghr had read that torching fruits brings out their flavors and aromas, and enhances their sweetness. So wuffy noodled around a bit, wondering what sorts of fruits and things he could use, and how he could put them together.

This is the result: A stack of fresh pineapple, broiled with a touch of cinnamon honey and brown sugar. Topped with a slice of Moro "Blood" orange, sprinkled with brown sugar and torched until the sugar Brûléed. A nice dollop of rich, creamy Mascarpone cheese, also lightly torched just for the look. Garnished with a huge blackberry and a few Pomegranate seeds for spark and crunch.

Torching the orange slice atop the broiled pineapple also added delightful char marks for appearance to the pineapple. Torching the blackberry didn't notably change its flavor, but did dull the fruit a little, so wuff won't do that for the final version.

Well, it certainly LOOKS pretty! So how does it taste?

Vrghr had to sample this before making up the whole platter for tomorrow.

!!!!!ZOWIE!!!!

It was like a fruit parfait exploded in Vrghr's mouth! Oh! My! Dog! Impressive, dramatic orange and pineapple flavor. Caramel sweetness from torched sugar. A faint hint of cinnamon from the Honey. Rich, swirling waves of cream from the Mascarpone. A tangy fresh "hit" from the blackberry. Little explosive pops and crunches of fruit juice from the Pomegranate seeds.....

Do you think the Church will be highly put out, if Vrghr eats the whole tray of these tonight? Yeah, wuff thought so too... *sighs*

Gosh, so simple to make! Slice, broil, stack, flame, eat. But a delight to both the eyes and the mouth. You GOTTA try these!! Not kidding here. WOW!

Note1: A pineapple Corer (Wuff strongly recommends this one: Not the cheapest, but this is a GOOD device, solid, with a ratchet top, sharp blade, and stainless steel: http://www.amazon.com/OXO-Stainless-Ratcheting-Pineapple-Slicer/dp/B007WTGR90/) makes getting the absolute freshest pineapple slices pure child's play. Utterly simple and very quick! And the flavor of "fresh" is so worth it.

Note2:: Moro "blood" oranges look like normal navel oranges on the outside (though sometimes darker), but are a dark ruby red on the inside. Nearly seedless, sweeter than Navel oranges, with a slight hint of raspberry. You can substitute any good orange you prefer, but the bright red slice does give a striking presentation.

Note3: Mascarpone Cheese, the star of Italian Cannoli and Tiramisu, is basically just heavy cream slightly thickened with tartaric acid. It still has the much of the original creamy sweetness and rich mouth feel of the original cream, and is somewhat thicker. Ricotta cheese could be substituted, but it is a much stronger cheese flavor, not as creamy, and not nearly as sweet. You might want to whip it with a little honey to get it closer to Mascarpone, if you can't find that. Or, you can easily make your own Mascarpone with tartaric acid, found in many health food stores.

Ingredients:
1 fresh pineapple, cored and sliced (makes roughly 12 rings)
3-4 Moro "Blood" oranges, peeled and sliced into rings ~3/8 " thick (about 3-4 good slices per orange)
~ 12 large Black Berries (can sub raspberries, big blue berries, etc)
1 pomegranate, seeds only
1 tub (5 oz) Mascarpone Cheese (Can sub Ricotta, sweetened lightly w/honey)
Brown sugar
Cinnamon-flavored Honey (Can sub any good quality Honey)

Directions:
Line a sheet pan with foil (for easier clean up). Place the pineapple rings on the foil with a bit of space between them

Sprinkle rings lightly with brown sugar. Add a very light line/drizzle of honey on each ring

Broil on top rack of oven until sugar is melted and rings have some slightly toasty brown spots here and there. All ovens differ, but it should take 6-10 minutes or so. WATCH CLOSELY during the last minutes to keep from burning!

Remove pineapple from broiler and allow to cool for a couple minutes, so you can handle them safely

Peal and slice the oranges into 1/4 to 3/8 inch thick rings

Place a ring of orange on top of each pineapple ring

Sprinkle oranges very lightly with brown sugar

Carefully torch the tops of the orange rings until the sugar is melted and little charred spots appear. The edges of the pineapple rings will char slightly too; this is okay!

Place a teaspoon of Mascarpone cheese on top of each orange Brûlée slice

LIGHTLY toast the Mascarpone cheese with the kitchen torch

Center a berry in the cheese, and garnish with a few pomegranate seeds

Attachment: Pineapple Orange Brulee w Mascarpone.jpg (Downloaded 15 times)



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 Posted: Wed Mar 11th, 2015 08:33 am
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Melchar
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          It looks really -REALLY- pretty and makes me want to crawl thru the screen to try it!

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 Posted: Wed Mar 11th, 2015 09:34 pm
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Vargr
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It tasted amazingly good, too!

Though wuffy has had fruits prepared various ways, the power of the flavors in this really surprised him! The torch seemed to have heightened both the flavors and sweetness, as well as adding a lovely caramel-like note. And the cheese just made everything coat the mouth and linger, along with bringing a silky, rich creaminess.

MMMMMM!

You could likely duplicate everything with a broiler. First brule and broil the fruits, then stack them, then add a bit of the cheese and broil one last time to get a wee bit of toastiness on it. Might take a bit of trial and error to find the right distance from the broiler, and the right amount of time, but should be possible.



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