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Pineapple 'en papillote' with toffee, rum and vanilla Recipe

Pineapple infused with toffee, dark rum and vanilla all cooked in a Carta Fata 'papillote' and served with a peppered financier.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5
Pour people
  • Victoria pineapple : 2 whole
  • Toffee sweet(s) : 6 whole
  • Vanilla pod(s) : 1 whole
  • Dark rum : 120 ml
  • For the biscuit(s)
  • Egg white(s) : 5 whole
  • Ground almonds : 85 g
  • Plain flour : 50 g
  • Icing sugar : 175 g
  • Unsalted butter : 150 g
  • Freshly ground black pepper : 6 Turn

    Preheat the oven to 200°C.
    In a bowl, mix the egg whites, sugar, black pepper, flour and ground almonds together using a spatula. Place the butter in a saucepan and cook until golden brown then stir into the other ingredients and mix well. Transfer the financier mixture to the moulds and cook until golden brown (10-12 minutes).


    Peel the pineapples and cut each one into 3 thick slices and remove the core. Cut the vanilla pod in half, scrape out the seeds and mix them with the rum. Place a slice of pineapple in the middle of a sheet of Carta Fata and add a toffee. Bring the edges of the Carta Fata together and pour a little of the rum into the 'papillote'. Seal the parcels with a wooden clothes peg or string.

    Heat a frying pan then add the Carta Fata parcels. Cook over a low heat for 5 to 6 minutes so that they inflate.

    Serve the 'papillotes' allowing each person to open their own 'papillote'. Serve with a financier.

Chef's tip

«If you do not have any Carta Fata, you can use baking parchment for this recipe. Instead of cooking in a pan, place in a preheated oven and cook for 6 minutes at 200°C.»

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