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Desserts

Pineapple brochettes with saffron caramel

Pineapple brochettes with saffron caramel
Ricardo DeAratanha / Los Angeles Times

Imagine yourself in Paris, hungry, sans reservations, but with a serious hankering for veal blanquette. If such a happy fate befalls you -- and you can't rustle up a Left Bank native for a bistro crawl -- you'd do well ... Read more

Total time: 25 minutes | Serves 4
  • 1 pineapple
  • 1/4 cup granulated sugar
  • 1/2 teaspoon powdered saffron

Step 1Peel and slice the pineapple into rounds three-fourths-inch thick. Cut the core out of each with a knife or small cookie cutter. Cut the pineapple slices into three-quarter-inch cubes. Thread the cubes onto 8 wood skewers.

Step 2Place the sugar in a saute pan large enough to hold the skewers flat in one layer over the low heat and heat until melted. Stir in the saffron with a wooden spoon and raise the heat to medium-high. Place the skewers in the melted sugar and cook, turning often, until the syrup turns a deep caramel color and the pineapple chunks are lightly caramelized on all sides, about 10 minutes. Remove from the heat (be careful, they're hot) and serve.

Note: From "The Bistros, Brasseries and Wine Bars of Paris" by Daniel Young.

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