An easy dessert made famous by the incomparable Roman restaurant---Pierluigi--gives fine Italian chef advice. The trick is to slice the pineapple so thinly that it drapes over a fork as gently as beef carpaccio does, could be done w/ knife and expertise but a mandolin does the job---just be careful.
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.
Another delightful Italian dessert---Copyright Chef Carlo Middione at Vivandi Restaurant, San Francisco. Can do 1-2 days ahead; fridge/saranned; freeze well.
Crespelle Al Mascarpone / crepes Filled With Mascarpone Cheese / Rum Sauce
CREPES Beat 2 lg eggs, tb Ol/oil, cup milk, 1/2 c flour, 1/4 ts salt, 2 tb sugar. steep 1-2 hours--to consistency of high grade whipping cream; coats back of spoon but liquid enough to slide into shape of pan. If too thick, add bit water; beat to right consistency. Film 8" heavy pan w/ oil or butter w/ p/towel. Heat pan hot but not smoking. Pour in about 3 tb batter. Tip pan/ spread to make thin pancake. Brown one side then turn; cook a min or less; hold stacked on plate. Grease pan after each crepe; not necessary w/ seasoned crepe pan.
ASSEMBLE: fill crepes. Fold in half, then in half again. Slightly overlap in lightly buttered baker; heat 375 deg 10 min.
SERVE 2 per person on heated plates, drizzled w/ rum sauce, or pass sauce at table.
FILLING Mix 1 1/2-2 c Mascarpone, 2 tb conf, zested lemon.
SAUCE gently warm on low cup Wildflower honey, 1 1/2 oz Dk rum.