 | Pineapple ParfaitChef Meredith Larke of Rear of the Steer | Longview, TX |
I’m so thankful that this opportunity came about at this time. I’ve used The Perfect Purée in the past and this was a great reminder of how versatile the product is. As I am starting off as a private chef, I wanted to create something I could use or adapt for my current clientele. This is simple, but I like layering different purées together to build flavor and I think this highlights the caramelized pineapple and coconut.
Ingredients for Toasted Cashew Granola:
• 75 g. cashews
• 100 g. oats
• 50 g. dried apricots
• 50 g. shredded coconut
• 7 g. each chia seeds, flax seeds, and hemp seeds
• 45 g. brown sugar
• 65 g. honey
• 65 g. butter
• 5 g. vanilla extract
• 2 g. sea salt
Ingredients for Caramelized Pineapple Cocktail:
• 1 pineapple, cleaned and diced
• 70 g. butter
• 100 g. white wine (not sweet)
• 40 g. brown sugar
• 25 g. honey
• 10 g. lime juice
• 20 g. The Perfect Purée Apricot Puree, thawed
• 50 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed
• 2 g. sea salt
Ingredients for Coconut Ganache:
• 125 g. The Perfect Purée Coconut Puree, thawed
• 200 g. white chocolate
• 1 g. sea salt
• cream
To Assemble and Serve:
• mint leaves
• lime
Method for Toasted Cashew Granola:
In a large skillet, melt butter with brown sugar, honey, vanilla, and sea salt over medium heat. Add cashews, oats, shredded coconut, and mixed seeds. Stir continuously until aromatic and the cashews turn golden brown. Remove from heat, stir in dried apricots, and cool completely.
Method for Caramelized Pineapple Cocktail:
In a sauté pan, melt butter and combine with white wine, brown sugar, honey, lime juice, The Perfect Purée Apricot Puree, salt, and The Perfect Purée Carmelized Pineapple. Add half of the diced pineapple and cook until translucent. Add remaining pineapple and let sauce reduce to coat the back of a spoon. Chill completely and refrigerate.
Method for Coconut Ganache:
In a saucepan, bring The Perfect Purée Coconut Puree and cream to a simmer. Remove from heat, add white chocolate, and blend until smooth. Cover with plastic wrap directly on the surface and chill until set. Whip briefly before serving.
To Assemble and Serve:
Layer Toasted Cashew Granola and Caramelized Pineapple Cocktail in a glass or bowl. Spoon Coconut Ganache on top. Garnish with mint leaves and lime. Serve immediately.