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Pineapple Tatin Recipe

Pineapple Tatin
Servings: 1

Courtesy of Ready Steady Cook with Chef Kevin Woodford, from the BBC. The recipe calls for chunks of pineapple, (that is the way I posted) but I would rather see it with slices IMHO. UPDATED . . .06/02/07 made this again the other night(with the help of a few friends)and added Puerto Rican rum and a pinch of allspice, and nutmeg. Add these while sautéing the pineapple at the beginning of the recipe. Turned out fantastic!

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Pineapple Tatin. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Pineapple Tatin in your home. Then, follow these steps below to serve Pineapple Tatin for your family or friends.

Ingredients

  • 1 unsalted butter

  • 1/2 fresh pineapple

  • 1 soft brown sugar

  • 1 ground cinnamon

  • 1 honey

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Pineapple Tatin in your home by yourself.

Directions: How to Make Pineapple Tatin

  1. Preheat oven to 425ºF.

  2. Gently melt the butter in a small ovenproof frying pan and sauté the pineapple with the sugar and cinnamon for 3-4 minutes.

  3. When the pineapple begins to color, add the honey and heat for 1-2 minutes more.

  4. Line the pan with rolled puff pastry, trimming the edges to fit.

  5. Bake in oven 10-12 minutes or until golden.

  6. Remove the tatin from the oven and turn onto a serving plate.

  7. Sprinkle with almonds and enjoy!

So that brings us to the end of this special Pineapple Tatin recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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