Caramelised Pineapple, Pine Needle Syrup and Pine Nut Brittle

Name: Caramelised Pineapple, Pine Needle Syrup and Pine Nut Brittle
Yield: Serves 6
Cuisine: France
Ingredients: 200 g (7 oz) caster (superfine) sugar; 1 pineapple, peeled, cored, cut into rings; 160 g (5½ oz) caster (superfine) sugar; 40 g (1½ oz) glucose; 700 ml (24 fl oz) coconut cream; 3 tonka beans, grated with a microplane; 200 g (7 oz) pine needles; 90 g (3¼ oz) butter; 400 g (14 oz) caster (superfine) sugar; 50 g (1¾ oz) caster (superfine) sugar; 120 g (4¼ oz) isomalt powder; 4 g (⅛ oz) bicarbonate of soda (baking soda); 200 g (7 oz/1⅓ cups) pine nuts, toasted

Preparation info

Serves
6

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe one day ahead.

Ingredients

200 g (7 oz) caster (superfine) sugar
200 g (

Europe
France
Dessert
Vegetarian
Gluten-free
Mediterranean

Method

Put the caster sugar and pine needles in a saucepan with 800 ml (28 fl oz) of water. Put over low heat and simmer for 30 minutes to allow the flavours to infuse. Set aside to cool then strain the liquid in