Roasted Pineapple Carpaccio
"This has been a signature dessert at Tru since we opened and is such a perfect light ending to a meal that stays on and on. All the parts can be done ahead of time and assembled at the last minute when you're ready to serve, which is how restaurants do it, with so much variety on the menu. I love this method for opening a fresh coconut and sure wish I'd known it when I was on Ready...Set...Cook and was dealt a fresh coconut as one of my ingredients! I ended up using my wooden clog to try to break it open!..."
INGREDIENTS
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1 pineapple
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1 1/4 cups butter
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1 3/4 cups organic light brown muscavado sugar
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1 vanilla bean, split
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1 cup simple syrup (equal amounts sugar and water heated until sugar dissolves. Cool)
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1/4 cup coconut milk
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1/2 teaspoon fresh ginger, grated
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1 1/2 teaspoon cilantro leaves, chopped
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2 cups sugar
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1/2 cup water
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2 tablespoons butter
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1 cup macadamia nuts, toasted, cooled, and chopped
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*1 egg white
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1/4 cup sugar
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12 cilantro leaves
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1 pound unsalted butter, room temperature
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1 cup sugar
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1 teaspoon dark rum
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1/2 teaspoon vanilla extract
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1 1/2 cups fine coconut, toasted
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3 1/2 cups all-purpose flour
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1/2 teaspoon salt
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1 coconut
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Simple syrup, as needed
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Fresh ground black pepper
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1 pint lime sherbet
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