Tropical Pineapple Dessert
Create a Spectacular Sundae Inspired by Disney Cruises
Over the years, the Walt Disney Company with its theme parks and attractions have been known to dazzle the hearts and minds of all ages--and Disney cruises are no exception. But what you probably don't know about Disney cruises is the variety of cooking and entertaining events that are offered. While aboard one of their ships, you can immerse yourself in one of Disney's Art of Entertaining classes that will teach you some of the finest in culinary cuisine. Below is just one of the fabulous tropical desserts you may prepare while in one of these classes. Visit Disney's web site to learn more about these cruises.
RECIPE
Baked Pineapple Sundaes
Serves 6
- 2 large pineapples
- 1 cup packed dark brown sugar
- 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, melted
- 2 sheets frozen phyllo dough, thawed
- 1/4 cup confectioners' sugar
- 1/2 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- Commercially prepared raspberry and apricot pourable fruits or fruit syrups
- Vanilla ice cream, for serving
Preheat the oven to 300 degrees F. Cut off the crown and the base of each pineapple. Cut off wide strips of the outer peel of the pineapple. Remove the eyes from the pineapple using a melon baller. Cut the pineapple lengthwise into 6 wedges; remove the center core. Arrange the pineapple wedges on two parchment-lined baking sheets.
In a small saucepan combine the brown sugar and 1/2 cup butter; heat and stir over medium heat until the butter is melted. Pour the mixture over the pineapple. Bake, uncovered, for 1 1/2 hours, turning the pineapple three times during baking.
Remove the pineapple from the baking sheets; transfer the collected syrup from the parchment paper to a small saucepan. Boil the syrup gently over medium heat until it is reduced to about 2/3 cup, about 10 minutes. Set aside to cool.
Meanwhile, place on phyllo sheet on a clean work surface; brush the sheet with 1 tablespoon of melted butter. Sift half of the confectioner's sugar over the butter. Cover with the remaining sheet of phyllo; brush the top sheet with the remaining melted butter. Sift the remaining confectioners' sugar over the top sheet of phyllo. Cut the phyllo stack in half crosswise. Stack the rectangles to make 4 layers of phyllo. Trim the uneven edges of the phyllo stack, discarding the trimmings. (You should have a 12-by-8-inch rectangle of phyllo at this point). Cut the phyllo stack into six 4-inch squares. Cut each square in half diagonally to form two triangles (you will end up with 12 triangles total). Transfer the triangles to a parchment-lined baking sheet. Bake for 15 minutes or until golden. Remove the triangles from the oven; place the baking sheet on a wire rack. Cool the phyllo triangles completely before removing them from the baking sheet.
To make the vanilla sauce, beat the heavy cream and vanilla in an electric mixer fitted with the whisk attachment until the cream forms soft peaks. To "paint" the dessert plates, place the vanilla sauce and raspberry and apricot pourable fruits in separate resealable plastic bags. Snip off the corner of each bag, and squeeze small dots of vanilla sauce about 1 inch apart along the inside rim of a large rimmed dessert plate. Dot the raspberry and apricot syrups alongside the vanilla sauce. Pull a bamboo skewer or a toothpick through the syrups to create a marbled effect. Repeat the process with 5 more dessert plates.
To serve, place two pineapple wedges on each dessert plate. Stir the pineapple syrup and spoon over the pineapples. Add a scoop of vanilla ice cream to each plate between the two spears. Gently place two phyllo triangles vertically between the pineapple and the ice cream to resemble sails on a sailboat. Serve immediately.
