ESC: Pineapple Tarte Tatin with Star Anise Caramel Sauce, pg. 132 & 134
I’m not super in love with warm pineapple desserts, but the caramel sauce and leftover double vanilla ice cream made this tarte tatin certainly worth it. I recommend thinly slicing the pineapple as best you can while still having a firm enough piece to caramelize it whole in your skillet. That makes a big difference in the final texture!
Tips & Tricks: Slice the pineapple pretty thin. You still want to be able to handle it / caramelize it in a skillet, but the thinner the slice will yield a better texture once cooked.
Easy Substitutes: Don't you dare. It's perfect! Unless you feel like making your own puff.
Pair With: Double Vanilla Ice Cream from page 144
Make Again?: You bet