carmelized pineapple

Carmelized Pineapple

The smoky notes of this delightful new concentrate will remind you of Pineapple Upside Down Cake. It will elevate and add flavor complexity to any pastry, sorbet, mousse or cocktail.

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Featured Recipe

Passion Fruit-Elderflower Ice Cream with Pistachio Cake

Source: Pastry Chef John Park of Lukson – Culver City, CA

Pineapple Sauce:
    • 500 g. The Perfect Purée Carmelized Pineapple Concentrate,  thawed
    • 75 g. sugar
    • lemon juice
    • 4 g. agar

1. Bring the pineapple concentrate, sugar, and lemon juice to a boil. Whisk in the agar and cook for 30 seconds. Chill overnight, blend, strain, and place in a squeeze bottle.

Pistachio Pastry Cream:
    • 32 oz. milk
    • 4 oz. sugar
    • 1 vanilla bean
    • 6 oz. eggs
    • 2 1/2 oz. cornstarch
    • 4 oz. sugar
    • 2 oz. butter
    • pinch of salt
    • 10 oz. PreGel pistachio paste

1. Bring the milk, sugar, vanilla bean, and salt to a boil. Whisk the eggs, sugar, cornstarch, and salt together, and temper into the liquid. Cook over medium-heat for one minute to cook out starch, strain, and fold in the butter and pistachio paste. Cover with plastic wrap, pressing directly on top of pastry cream and cool. Place into a piping bag, pipe into ¾-inch round flexi molds and freeze.

Sicilian Pistachio Streusel:
    • 220 g. Sicilian pistachios
    • 380 g. all-purpose flour
    • 180 g. confectioner’s sugar
    • 220 g. butter, cubed and chilled in freezer
    • 1 1/2 tsp. salt

1. Toast pistachios at 300°F for 7 minutes. Process the flour, sugar, salt, and half the pistachios in a Waring food processor. Add cold butter and combine. Remove from food processor and fold in the remaining pistachios.

Caramelized Pineapples:
    • 1 pineapple
    • 5 oz. butter
    • 2 oz. brown sugar
    • 8 oz. sugar
    • pinch of salt

1. Cut the pineapples into 1-inch cubes. Brown the butter in a sauté pan; add in the sugars and salt and caramelize over high heat. Add in the pineapple and cook until the juices start to release. Place pan in a 300°F oven and cook for 5 minutes.

Greek Yogurt Sphere:
    • 220 g. Greek yogurt
    • 80 g. skim milk
    • 50 g. sugar
    • 1000 g. water
    • 10 g. sodium alginate

1. Create a water bath with the water and sodium alginate. Combine the Greek yogurt, skim milk, and sugar. Spoon the mixture into the water bath and allow to set for 3 to 4 minutes. Transfer the spheres into cold water.

Passion Fruit-Elderflower Ice Cream:
    • 700 g. milk
    • 500 g. cream
    • 225 g. sugar
    • 36 g. invert sugar
    • 75 g. dextrose
    • 100 g. milk powder
    • pinch of salt
    • 200 g. egg yolks
    • 200 g. The Perfect Purée Passion Fruit Concentrate,  thawed
    • 50 g. elderflower syrup

1. Bring the milk, cream, sugar, invert sugar, and dextrose to a simmer. Add the milk powder and salt and bring to a boil. Temper in the egg yolks, strain, and cool in an ice bath. Add in the purée and syrup and spin in an ice cream machine according to the manufacturer’s instructions.

Mascarpone Batter:
    • 6 oz. butter
    • 7 oz. sugar
    • 2 eggs
    • 1/2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 8 oz. all-purpose flour
    • 5 oz. mascarpone

1. Cream the butter and sugar in a Hobart stand mixer with the paddle attachment until pale. Add the eggs and continue to mix. Add the baking powder, baking soda, salt, flour, and mascarpone and mix until just combined. Place batter in a piping bag and reserve.

Pistachio Cake:
    • mascarpone batter
    • pistachio pastry cream
    • Sicilian pistachio streusel

1. Place 10 Demarle 3-inch ring molds on a half sheet tray lined with parchment paper. Spray the mold lightly with baking spray, then pipe a ring of the Mascarpone Batter into each mold. Place a frozen round of Pistachio Pastry Cream in the center of each mold and top with 2 tablespoons of the Sicilian Pistachio Streusel. Bake at 300F for 22 minutes. Remove the ring molds and allow cakes to cool.
2. Bake the remaining streusel on a lined sheet tray at 300°F for 12 minutes. Cool and break up any large chunks.

To Assemble and Serve:
Warm up the Pistachio Cake and place on the plate. Add a few pieces of the Caramelized Pineapple. Spoon some Pistachio Streusel on and around the pineapple. Place a Greek Yogurt Sphere on the plate, and squeeze a few dots of the Pineapple sauce around it. Quenelle the Passion Fruit-Elderflower Ice Cream on top of the streusel.

Complimentary Samples

Complimentary Samples

Recipe List:

Carmelized Pineapple

"Rai Tai"
5:15 to Bangkok
Across the Seas
Ahi Poke Nachos with Carmelized Pineapple
Auld Lang Syne
Baked Alaska
Batwing Swizzle
Bella Tropicaltini
Belvedere Pineapple Mary
Big Island Bliss: Carmelized Pineapple Crème Brulee and Espuma
Bulldog Maria
Calico Jack
Caramelized Pineapple Macaroons
Carmelized Mai tai
Carmelized Pineapple & Allspice Mignonette
Carmelized Pineapple Buttermilk Pudding Cakes
Carmelized Pineapple Coconut Tapioca Pudding
Carmelized Pineapple Creme Coconut Brûlée
Carmelized Pineapple Crepes with Gingered Caramel Sauce
Carmelized Pineapple Jicama Clementine Salad
Carmelized Pineapple Margarita
Carmelized Pineapple Mojito
Carmelized Tasmanian Salmon with Cool Summer Salad
Chi Chi Ox
Chicken Breast with Carmelized Pineapple Sauce
Chocolate and Carmelized Pineapple Tart
Creamy Pineapple
Diamond Head
Down to Earth
El Capitan
Endless Summer
Eye of the Wind
Fire in the South Seas
Flavored Ice
Freaky Tiki
French Ambrosia
Fruit Concentrate Pate de Fruit
Ginger or Maryanne
Grand Gesture
Grandma's Secret Punch
Green Dragon
Grilled Pineapple Cocktail
Guilty Pleasure
Hermoso Sol (Beautiful Sun)
Homemade Carmelized Pineapple Vinegar
Horchata Colada
Hot Lips
Hum Decadence
Hum Flip
Ilikea's Mai Tai
Independence Punch
Island Sunset
Jamaica Me Drunk
Key West Daze
La Caoba Club Cocktail
La Penicilina Tropical
Late Night Luau
Maffei Bellini
Maffei Caipirinha
Maffei Daiquiri
Maffei Margarita
Maffei Mojito
Mai Pina
Mesquite Mocambo Margarita
Mexican Geisha
No Passport Required
No-Guilt Pineapple Fizz
Olive Oil & Lime Financier and Carmelized Pineapple Chile Gelato
Pacific Shores
Passion Fruit-Elderflower Ice Cream with Pistachio Cake
Pina Picante
Pineapple & Ginger Paloma
Pineapple Fizz
Pioneer Swizzle
Piña Colada Sorbet
Play Thyme
Red Sangria
Ring of Fire
Roasted Red Pepper & Carmelized Pineapple BBQ Sauce
Sand and Sea
Seared Sea Scallops & Roasted Cauliflower
Shrimp in Carmelized Pineapple Butter Sauce
Slow Roasted Pork Belly with Pineapple Chili Glaze
Sol Bar-ry
Spice & Ice
Spicy Pineapple Margarita
Spring Mountain Road
Tea and Thorazine
Thai Juan On
Thai One On
The Botanical Chi Chi
The Commodore
The Low Tide Sling
Tropic Smoothie
Veracruz Punch
Veracruz Punch (Batch)
White Sangria
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  • Pear
  • Red Raspberry
  • Pink Guava
  • Cherry
  • Key Lime
  • Lemon Zest
  • Blueberry
  • Orange
  • White Peach
  • Kiwi
  • Pomegranate
  • Black Currant
  • Strawberry
  • Prickly Pear
  • Coconut
  • Blackberry
  • Blood Orange
  • Mango
  • Meyer Lemon
  • Papaya
  • Green Apple
  • Passion Fruit
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  • Banana
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