Pineapple inverted pie – a detailed recipe for cooking.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 1 hour. 50 minutes Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 peeled and peeled pineapple
- 1/2 tbsp. dried cherries
- 1 tbsp. hot apple juice
- 2 tbsp. confectionery flour
- 1 tbsp. l baking powder
- A pinch of salt
- 1 and 1/4 Art. granulated sugar
- 6 tbsp. l (85 gr.) Butter at room temperature
- 1 tbsp. brown sugar (tamp tightly)
- 2 scraped vanilla pods
- 4 eggs of category CO
- 3/4 Art. milk
- 2 tbsp. fat cream
Recipes with similar ingredients: confectionery flour, milk, cream, eggs, brown sugar, vanilla pod, dried cherry, apple juice, pineapple
Recipe preparation:
- Preheat the oven to 180 ° C. Soak cherries in apple sauce and let stand until they recover and become soft. Strain and chop. Cut the pineapple into slices as thin as possible. Sift flour with baking powder 3 times onto a piece of parchment paper and with salt. In a thick-walled pan, heat 1 cup of granulated sugar and cook until amber, about 5 minutes. Remove from heat and add 3 tbsp. l (45 gr.) Butter. Mix gently wooden spoon. Pour caramel into a baking dish with a diameter of 25 see and distribute it along the bottom. Sprinkle with brown sugar.
- Cover the shape with pineapple circles, laying them on top of each other friend to completely close the bottom. Beat in the mixer bowl the remaining 3 tbsp. l (45 gr.) Butter and pod contents vanilla with the remaining 1/4 tbsp. granulated sugar. Add one at a time eggs and beat until airy. Add in three passes milk, alternating it with dry ingredients. Add cherries. Transfer the dough into a pineapple dish.
- Bake until the toothpick comes out clean, about 70 min Flip on a plate. So far remaining at the bottom of the form the caramel is still hot, quickly transfer it to the pan and place to a low fire. Add fat cream and mix to the sauce turned out. Let it thicken and serve with the pie.
