*  Exported from  MasterCook Mac  *
 
           Spicy Pineapple over Coconut Almond-Crusted Ice Cream
 
 Recipe By     : Ron West
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Fruits
                 Ice Cream
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --- Pineapple chips:  ---
      1/2  lg            fresh pineapple
      1/2  c             granulated sugar
                         ---  Coconut-almond crust:  ---
    1      c             shredded sweetened coconut
    1      c             sliced almonds
                         ---  Lacy tuiles:  ---
    1      c             unsalted butter
    1      c             granulated sugar -- plus 2 tablespoons
    1      c             light corn syrup
    1      tbsp          vanilla extract
    1 3/4  c             all-purpose flour
                         ---  Spicy pineapple compote:  ---
    1      lg            ripe pineapple
    2      tbsps         unsalted butter
    2      tbsps         granulated sugar
    2      tbsps         honey
      1/2                lemon -- juiced
      1/2  tsp           cayenne pepper -- ground
                         ---  Dessert assembly:  ---
    2      pts           vanilla ice cream
 
 Make the pineapple chips:
 
 Place 2 racks near the center of the oven and preheat to 150¡F. Line 2
 large baking sheets with parchment paper.
 
 Remove the top and the skin from the pineapple. With a serrated knife,
 slice 24 pieces of pineapple 1/8-inch thick. Sprinkle the slices with the
 granulated sugar. Place the slices on the baking sheets and bake for 4 to
 5 hours, until they are dry and crisp. Allow the chips to cool completely
 in the baking pan on a wire rack. Store in an air-tight container until
 ready to use.
 
 Make the coconut-almond crust:
 
 Place a rack in the center of the oven and preheat to 350¡F. Have ready a
 baking sheet.
 
 Combine the shredded coconut and sliced almonds in a small bowl. Sprinkle
 the mixture evenly onto the baking sheet. Roast for 5 to 10 minutes until
 golden brown and fragrant. Remove the pan from the oven and allow to cool
 on a wire rack. After the coconut-almond mixture has fully cooled, store
 the mixture in a covered container until ready to use.
 
 Make the lacy tuiles:
 
 In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen
 Aid), using the paddle attachment, cream the butter and sugar on
 medium-high speed for 2 to 3 minutes until light and creamy.
 
 With the mixer on medium speed pour in the corn syrup. Blend in the
 vanilla and flour on medium-low speed. Stop to scrape down the side of the
 bowl as necessary.
 
 Transfer the batter to a covered container and refrigerate until firm. 4
 hours or overnight.
 
 Place 2 racks near the center of the oven and preheat to 350¡F. Butter two
 large baking pans, lightly dust them with flour and tap out the excess.
 Have ready 4 wide-mouthed containers or glasses.
 
 Scoop out 1/4 cup of the tuile batter, roll it into a ball and flatten it
 slightly. Place two batter discs on each sheet at opposite ends. (The
 tuiles need a lot of room, as they will spread to approximately 6 inches
 in diameter.) Bake for 20 minutes until the tuiles have completely
 flattened and are golden drown.
 
 Remove the pan from the oven and allow the tuiles to cool slightly so that
 they are still soft, but stable enough to be picked up, approximately 30
 seconds.
 
 Lift each tuile from the pan and place it over one of the containers so
 that it forms a upside down cup in shape, with wavy sides. Allow the
 tuiles to cool completely in this position. Repeat the process until all
 of the batter has been used.
 
 Make the spicy pineapple compote:
 
 Remove the top and skin from the pineapple. With a serrated knife cut the
 flesh away from the core. Discard the core. With the serrated knife, cut
 the fruit into bite-size chunks. Set aside.
 
 Place the butter, sugar, honey and lemon in a saucepan and bring the
 mixture to a boil. Allow it to boil until the color begins to darken,
 approximately 3 minutes. Add the cayenne pepper and the pineapple chunks.
 
 Cook the mixture for 3 to 4 minutes until the pineapple is just warmed. Do
 NOT over-cook the pineapple. Keep the mixture warm until ready to use.
 
 Assemble the desserts:
 
 Place a lacy tuile cup on a plate. Place the toasted coconut-almond
 mixture in a small bowl.
 
 Take two large scoops of vanilla ice cream and press them into the
 mixture, rolling the scoops to cover them completely. Place the scoops of
 crusted ice cream in the tuile cup. Pour 1/3 cup of the spicy pineapple
 compote on top of the ice cream and garnish the dessert with two pineapple
 chips. Repeat with the remaining tuile cups.
 
 Serve immediately.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving: 657 Calories; 32g Fat (42% calories from fat); 7g Protein;
 92g Carbohydrate; 69mg Cholesterol; 61mg Sodium
 
 NOTES : Recipe Source: Chocolatier ¥ September 1998 ¥ Page 28
 
 Nutr. Assoc. : 0 0 0 0 4923 0 0 0 0 0 0 0 0 4490 0 0 0 0 0 0 0
 _____