Ingredients

•     3 Each Pineapples(peeled, cored and cut into eighths)
•     1 Each Vanilla Bean cut and scraped
•     2 Table Spoon(s) Rum
•     Teaspoon(s) Coconut Frangipane
•     7 Ounce(s) Weight Butter
•     8¾ Ounce(s) Weight 10X Sugar
•     3½ Ounce(s) Weight Almond Flour
•     5¼ Ounce(s) Weight Coconut, Fine Grated Unsweetened
•      ⅞ Ounce(s) Weight Cornstarch
•      ⅞ Fluid ounce(s) Rum
•     3 Each Eggs Large
•     5¼ Ounce(s) Weight Heavy Cream

Directions

1.     Mix sugar butter vanilla bean and rum place in pot and melt together
2.     Peel and cut pineapple into 1/8
3.     Roasted Pineapple
4.     Let cool before removing from tins or mold
5.     Bake for 20 minutes but rotate the muffin tins halfway through baking process
6.     Bake in a greased muffin tin at 350 degrees
7.     add the rum
8.     Add the cream
9.     Then add the almond flour and coconut
10.     Then add the eggs one at a time until each one incorporates
11.     Cream the butter with the 10x sugar and cornstarch
12.     Pour mixture over pineapple and roast until tender
13.     Plating
14.     Place warm pineapple on plate with coconut frangipane and top with coconut sorbet
     

Prep Time: 20 minutes

Cook Time: 40 minutes

Ready In: 60 minutes  

Serving: 12

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