Name: Pain Perdu with Glazed Pineapple
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 egg yolk; 1 cup (250 g/8 oz) white granulated sugar; ¼ cup (60 mL/2 fl oz) overproof rum; 200 g (6½ oz) caster (superfine) sugar; 7 g (¼ oz) fresh yeast; 60 mL (2 fl oz) milk or cream; ½ teaspoon salt; 1 cup (250 mL/8 fl oz) crème anglaise; 155 g (5 oz) butter; 60 mL (2 fl oz) lukewarm milk; ⅓ cup (100 mL/3½ fl oz) crème fraîche; 2 cups (250 g/8 oz) plain (all-purpose) flour; 1½ teaspoons white granulated sugar; 2 cup (60 mL/2 fl oz) water; 3 eggs; 1 pineapple, peeled, cored and sliced into 1 cm (⅓ in.) thick slices

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

This recipe can be adapted to other fruits but sympathetic spirits must replace the rum. For example, use kirsch with nectarines; Grand Marnier with strawberries; or serve oranges with Pastis, that wondrous spirit, a cousin to Pernod but flavoured with licorice rather than the aniseed base of its relative.

Ingredients

Brioche

2 cups (250 g/8 oz) plain (all-purpose) flour
7 <

Method

To make the brioche

Place the flour in a large bowl and make a well in the centre. Add all the other ingredients except the butter. Beat firmly with a wooden spoon until the dough becomes silky and elastic, then set it aside in a warm place to rise.

When the dough has doubled its bulk (approximately 2 hours), punch it down with the wooden spoon, the