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Extraordinary
Plated Desserts
Featured
Sweet Ovation
"The combined flavors of the pineapple roasted
in Grand Mariner and the raspberry sauce make this
beautiful dessert a gourmet pineapple upside down cake.
Your guests will leave the table, intoxicated by it's
lusciousness!"
 Roasted
Pineapple Shortcake
Recipe adapted by
Chef Scott Wamsley
Sun Valley Idaho
Serves 16
For this plated dessert, you will need:
1 recipe "Scott's
Basic Yellow Cake"
1 recipe Roasted Pineapple
Raspberry Sauce
2 cups Heavy Whipping Cream, whipped and sweetened
Fresh Raspberries
Roasted Pineapple
2 large pineapples
1 pound light brown sugar
250 mlg of Grand Mariner
Peel the pineapples and using a very sharp knife cut
strips away from the core about the size of a very large
steak fry (You should yield about 10 strips from each
pineapple) Place the pineapple strips int a very large
roasting pan. Pour the brown sugar over the pineapple
and then pour the Grand Mariner over the brown sugar.
Cover the roasting tightly and roast at 350 degrees for
1 ½ hours. Uncover and continue roasting until the
sauce bubbles up the sides and starts to thicken(at
least another hour). Turn the strips with tongs to
ensure even roasting. Remove roasted pineapple from the
oven and cool.
Raspberry Sauce
1 pound package frozen unsweetened raspberries,
thawed
1 cup water
2 drops red food coloring
1 cup sugar
2 Tbsp. Cornstarch plus 2 Tbsp. water (slurry)
Combine all ingredients except the slurry in a small
sauce pan and bring to a boil over a medium high heat.
Reduce heat and simmer for five minutes. Using a chinois
(a very fine china cap) sieve the mixture collecting all
of the juice in another sauce pan. Bring the strained
sauce to another boil, and then using a whisk slowly add
the slurry. Continue boiling until the sauce becomes
transparent and thickens.
Plate according to the photo if you like. Have fun
and use your imagination!
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