Roasted Pineapple Rings

Ingredients Weight Measure
Pineapple, large 1 ea.
Vanilla beans, slit in half 2 ea.
Cinnamon 1 Tbsp.
Granulated sugar 1/2 cup
TABASCO® brand Habanero Sauce 1 Tbsp.

Roasted Pineapple Puree

Ingredients Weight Measure
Pineapple, large 1 ea.
Vanilla beans, split in half 2 ea.
Cinnamon sticks 2 ea.
Sugar 1/2 cup

Pineapple Curd

Ingredients Weight Measure
Roasted Pineapple Puree 1/2 cup
Granulated sugar 1/2 cup
Eggs, whole 3 ea.
Egg yolks 2 ea.

Short Dough Disks

Ingredients Weight Measure
Granulated sugar 6 oz.
Butter, unsalted, half 14 oz.
Egg 1 ea.
Vanilla extract 1 tsp.
Bread flour 1 lb.

Habanero-Coconut Ice Cream

Ingredients Weight Measure
Half-and-half 2 cups
Coconut milk 2 cups
Vanilla bean, split lengthwise 1 ea.
Egg yolks 10 ea.
Granulated sugar 4 oz.
TABASCO® brand Habanero Sauce 1/4 cup

Pineapple Sabayon

Ingredients Weight Measure
Egg yolks 6 ea.
Granulated sugar 1/2 cup
Roasted Pineapple Puree 1/2 cup
Heavy cream 1 cup
Crème fraîche 1 cup

Spice Syrup

Ingredients Weight Measure
Granulated sugar 1 cup
Brown sugar 1 cup
Water 2 cups
Lemon, juice of 1/2 ea.
Molasses 1 Tbsp.
Cinnamon, ground 1 tsp.
Cardamom 1 tsp.
Vanilla bean, split in half and seeds scraped 1/2 ea.
Nutmeg, ground 1/4 tsp.
Dark corn syrup 1/2 cup

Meringue Crumbs

Ingredients Weight Measure
Granulated sugar, divided 1 cup
Almonds, sliced, blanched 1 cup
Confectioners' sugar 1 cup
Egg whites 5 ea.


  1. For the Roasted Pineapple Rings, preheat oven to 275°F. Peel and core the pineapple; then cut into 12 1/2" thick rings. Trim each ring, making it hexagonal in shape and 3" in diameter.
  2. Place the pineapple rings in a small roasting pan. Rub pineapple rings with vanilla and cinnamon; sprinkle pineapple with sugar. Rub TABASCO® Habanero Sauce on rings. Bake in the roasting pan until tender, approximately 60 minutes. Store pineapple rings in liquid until ready to use. Refrigerate.
  3. For the Roasted Pineapple Puree, preheat oven to 275°F. Clean and core the pineapple. Dice into 1" pieces. Place pineapple in a small roasting pan, and then add the vanilla beans, cinnamon and sugar. Bake until tender, approximately 20 minutes. Remove from oven and drain off liquid.
  4. Discard vanilla beans and cinnamon sticks, and puree pineapple in food processor. Place puree in a saucepan and, over low heat, cook until reduced, thickened and dry. Remove from heat and transfer to a bowl to cool. Refrigerate.
  5. For the Pineapple Curd, combine puree, sugar, whole eggs and egg yolks and mix until smooth. Place in a double boiler over hot water and whisk until pale and thick, 5 to 8 minutes. Remove from heat and whisk in butter. Pour mixture into clean bowl and refrigerate for 2 to 3 hours.
  6. For the Short Dough Disks, place the sugar, butter, egg and vanilla in a mixing bowl; mix with the dough hook just until combined. Add the flour and mix only until the dough is smooth.
  7. Place the dough on a paper-lined sheet pan; press out as flat as possible. Cover and refrigerate until firm enough to work with, about 30 minutes.
  8. Roll out dough to 1/8" thickness and cut 24 4" rounds. Place on paper-lined sheet tray and bake at 350°F until golden brown, 25 minutes. Let cool and set aside.
  9. For the Habanero-Coconut Ice Cream, heat the half-and-half, coconut milk and vanilla bean to scalding. Beat the egg yolks and sugar until light and fluffy. Remove the vanilla bean and use the back of a pairing knife to scrape the seeds back into the half-and-half. Discard the rest of the bean. Gradually pour the half-and-half into the whipped egg yolk mixture while whisking rapidly.
  10. Heat the mixture over simmering water, stirring constantly with a wooden spoon. Remove from heat and continue to stir for a few seconds to keep the mixture from overcooking where it touches the pan. Let cool to room temperature; then refrigerate, covered, until completely cold.
  11. Process the mixture in an ice cream freezer. Transfer to a chilled container and store covered in the freezer.
  12. For the Pineapple Sabayon, combine the yolks, sugar and pineapple puree in a double boiler and place over hot water. Whisk until pale and thick, 8 to 10 minutes. Remove from the heat and allow to rest for 1 minute.
  13. In an electric mixer bowl, combine the cream and crème fraîche, whipping until stiff peaks form. Whisk into the sabayon. Place in a squeeze bottle and refrigerate until ready to use.
  14. For the Spice Syrup, place all ingredients, except corn syrup, in a saucepan and bring to a boil. Add the corn syrup and cook until the sauce reaches 230°F. Pour and strain into a clean container and cover with plastic wrap. Allow to stand at room temperature.
  15. For the Meringue Crumbs, preheat oven 250°F. In a food processor, combine 1/2 cup of the granulated sugar, almonds and the confectioners' sugar; puree until smooth.
  16. In an electric mixer bowl, whisk the egg whites until soft peaks are formed. add the remaining 1/2 cup sugar and whisk until firm peaks are formed. Whisk for an additional minute and fold in the dry ingredients.
  17. On a parchment-lined sheet tray, spread the meringue evenly until 1/2" thick. Bake until golden brown in color, 60 minutes. Allow to cool; then break meringue into smaller pieces and crush with a rolling pin. Store in an airtight container until ready to use.
  18. To assemble, drain the Roasted Pineapple Rings and place in the centers of 12 large, round dessert plares. Scoop 12 large balls of Habanero-Coconut Ice Cream and bread them in the Meringue Crumbs. Place on top of the pineapple rings. Place Short Dough Disk on top of ice cream. Spread a thin layer (1/4" thick) of Roasted Pineapple Puree on Short Dough Disk. Place another Short Dough Disk on top of puree, and then pipe a small dot of Pineapple Curd in the center of each disk. Pipe the Spice Syrup and Pineapple Sabayon Sauce around the pineapple rings.

Yield: 12 servings