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Pineapple, rum and vanilla papillote with cinnamon financiers Recipe

Pineapple, rum and vanilla papillote with cinnamon financiers Recipe

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

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
Pour 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

    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.


    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.»

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