baby pineapple cake

Roasted Baby Pineapples w/ Genoise Cake & Bruleed Marshmallow

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Roasted Baby Pineapples w/ Genoise Cake & Bruleed Marshmallow

Makes 6 Servings

Baby pineapples slow-roasted with vanilla beans, then served with fluffy, eggy genoise cake and topped with bruleed marshmallow disks and flakes of maple sugar.

Roasted Baby Pineapples w/ Genoise Cake & Bruleed Marshmallow
INGREDIENTS

DIRECTIONS

1

Make the Genoise Cake and let it cool.
2

Use a 4” diameter ring mold to cut out portions of the cake. Brush each cake round with the simple syrup.
3

Preheat your oven to 350 degrees.
4

Remove the top and rind from the baby pineapples (we recommend using a bread knife).
5

Quarter each vanilla bean. Cut 1 slit in each of the pineapples’ sides (not the top or the bottom). Insert a vanilla bean quarter in each slit.
6

Put the pineapples in an oven-safe pan. Sprinkle their tops with the sugar.
7

Roast the pineapples in the oven until the bottoms look well caramelized (brown). Then flip them and continue to roast until the other side is also browned.
8

Remove the vanilla beans. Thinly slice the pineapple.
9

Put a genoise round on each plate. Top it with one pineapple’s worth of slices. Top the pineapple with a marshmallow.
10

Carefully brulee the marshmallows with a culinary torch. Sprinkle each plate with the maple flakes.
11

Optional: Tear the petals off the orchids and sprinkle them around the plate.
12

Serve.

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