Monday, March 5, 2007

Tropical Dessert “Egg Rolls”

Pineapple Rum Sauce
1 Tbs. unsalted butter
1/2 c dark rum
1/4 c pineapple juice
1/4 c brown sugar
1/4 tsp. fleur de sel

Combine all ingredients in a heavy saucepan over medium heat. Boil until thick & syrupy. Cool & pour into a squirt bottle

“Egg Rolls”
6 “spears” of fresh pineapple
18 sheets filo dough
sweetened shredded coconut
Pineapple Rum Sauce
nonstick cooking spray

Preheat oven to 400 degrees. Line a baking sheet with parchment & arrange pineapple spears on it, at least one inch apart. Brush with some of pineapple rum sauce. Roast pineapple until golden brown and caramelized, then let cool.

Lay out one sheet of filo dough. Made sure to work quickly and keep all filo dough wrapped tightly until you are using it – it dries out extremely easily. Spritz with cooking spray. Sprinkle with coconut. Repeat with second layer directly on top of it. Place 3rd layer of filo dough on top . Squirt rum sauce onto 3 inch area near one end & top with roasted pineapple spear. Fold in one side, spritz with oil, then the other side & spritz, then roll up. Spray exterior with cooking spray. Wrap tightly in plastic wrap until ready to bake.

Preheat oven to 350 F. Line the same baking sheet used before with fresh parchment. Place rolls on parchment and let bake for 30 minutes in the middle of the oven.

To serve, drizzle room temp. rum sauce on plate. Cut dessert rolls on an angle, with one side shorter than the other. Arrange standing on ends on top of sauce, accompanied by two small scoops of a tropical sorbet (I like coconut mango for this), and drizzle top with rum sauce. Serve immediately.

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