We use cookies to help this site deliver the best possible experience.   Remove this notice.

Pineapple, rum and vanilla papillote with cinnamon financiers Recipe

Pineapple, rum and vanilla papillote with cinnamon financiers Recipe
Method
  • 1For the financiers

    Preheat the oven to 180°C.

    Mix together the egg whites, sugar, flour, ground almonds and cinnamon.
    Melt the butter to a beurre noisette and then add to the mixture.

    Place the mixture into financier moulds and bake in the oven for 12-15 minutes. Remove from the oven and rest on a cooling rack.

  • 2For the pineapple

    Peel the pineapples, cut each one into 3 slices and remove the tough core. Split the vanilla pod in half and add the seeds to the rum.
    Place a piece of pineapple on to a sheet of Carta Fata cooking paper. Gather the edges and add a generous drizzle of rum. Seal the papillotte parcel.

    Place the papillotes in a frying pan and cook over a low heat for 5 to 6 minutes. As the pineapple cooks, the papillotte will expand.

    Remove from the heat, open the papillottes and then serve the pineapple with the cinnamon financiers and a splash of the vanilla rum.

Chef's tip

«If you do not have any Carta Fata, feel free to 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.»

Steamed pineapple flavoured with rum and vanilla served with cinnamon financiers.

Rate this recipe :

(10 votes)

  • Preparation  20mins
  • Cooking time  20mins
  • Rest time  0h

Ingredients for people

  • Victoria pineapple : 2 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
  • Ground cinnamon : 3 g
·
Similar recipes in this theme