The roasted pineapples look yum! I Pineapple is delicious and sweet as-is, but cook it with Caramel and Cream Cheese Sherbet, and you may not be able to eat it any other way again. This roasted pineapple adds a nice clean finish to the end of a meal - especially refreshing in summer!
6 pineapples, 4 tablespoons granulated sugar, a walnut-size piece of butter Syrup with spices: 2 pints water, 1 1/3 lbs. spices, 2 cinnamon sticks, 2 vanilla pods, 4 cloves, 4 tablespoons potato starch Cream cheese sherbet: 1.87 lbs. water, 1 lb. sugar, 3 1/6 oz. lemon, 1/3 lb. glucose, 1 lb. cream cheese
Syrup with spices: Boil the water with sugar. Add the spices and allow them to infuse. Lighten the potato starch with some cold water. Pour into the boiling syrup. Once thickened, remove it from the heat and set aside. Cream cheese sherbet: Prepare a syrup with the sugar. Once it’s cold, mix with the cream cheese, lemon and glucose. Strain and place in the ice cream freezer. Store. Pineapple preparation: Prepare the pineapples. Put 4 tablespoons sugar in a pan. Heat until caramel is obtained. Add butter and cook pineapples in the caramel. Roast 6 - 7 minutes, turning regularly. Place pineapples on serving dishes. Pour the syrup with spices over them. Add a scoop of cream cheese sherbet and decorate with the spices.