PINEAPPLE CARPACCIO WITH CARAMEL SAUCE
ING ripe pineapple, cup sugar 1 – 2 tablespoons brandy or fruit liqueur, such as Chambord or Cointreau
METHOD Cut the top and bottom off the pineapple. Stand it up on a cutting board and trim off the skin, leaving a nice round column. Cut in half across the middle; the two smaller pieces will be easier to work with on the mandolin. Slice into thin, neat slices. Fan out onto a very large server or onto plates for individual servings. Sprinkle evenly with drops of brandy or liqueur. Make the sauce.
CARAMEL SAUCE (Note: never walk away when making caramel, sugar burns very quickly.) Place the sugar in large, heavy saucepan, spread in an even layer. Place pan over medium heat, and keep an eye on it as it melts. The edges of the sugar will turn to liquid first. As the liquid starts to brown, use a wooden spoon to push the unmelted sugar to the center of the pot. Keep a close eye on things, once the caramel starts to color it goes from amber to brown very quickly.
ASSEMBLY Drizzle the hot caramel over the pineapple slices. The caramel will firm up right away. Once cooled, loosely foil and refrigerate 1-2 hour. Most of the caramel will have melted into the fruit making a sweet sauce. There should be slivers and chips of caramel dotting the top of the slices.
SERVE cold.