Pain Perdu with Glazed Pineapple

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

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 <

Oceania
Australia
Bread
Dessert
Vegetarian

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