This recipe might seem complicated because it has many steps, but those are easy steps, and it’s a fast recipe too. Last time I was in Nancy, France I had lunch at this new restaurant close to Place Stanislas where I was served this  amazing pineapple dessert. How gorgeous is that? Ever since I wanted to use pineapple in a light dessert. This dessert of mine has nothing in common, other than the pineapple…but it proves that the diversity of desserts you can create using pineapple is infinite.

I used express polenta, as it’s very convenient, it will save you time when you are in a hurry. The highlight of this dish not being polenta, I thought to use express polenta. I would not use it when I make traditional Italian polenta savory dishes but in this case, it’s a nice option.

If using dairy, I would use whole milk and add a little heavy cream for extra texture.

Ingredients

For the polenta cakes

• 1 cup almond milk or any other milk of your choice
• 1/2 cup express polenta
• honey or sweetener of your choice
• vanilla bean, cut in half and beans scraped
• 2 tsp raisins
• 2 tbs rum

For the braised pineapple

• 1 tsp coconut oil
• 1/2 pineapple
• light agave nectar
• orange juice
• 2 tbs rum

For the pineapple tartare

• 1/2 pineapple
• 2 tbs mint, finely chopped
• 1 lime (zest and juice)
• ginger (optional)
• light agave nectar to taste

For the pineapple coulis

• 1 cup pineapple
• agave nectar to taste
• vanilla extract to taste

Instructions

For the polenta cakes

Bring milk to a boil with vanilla beans scarped and sweetener. Pour polenta gradually and keep stirring for a few minutes. If the polenta is too thick add milk (it needs to be a thick consistency). Remove from heat and add rum and raisins. Using a wooden board or flat surface pour the polenta and spread evenly into a 1.5 com thick layer. Let it cool. When completely cold, using a cutter, cut into 2 inches squares.

For the braised pineapple

Take pineapple and cut top and bottom so that the pineapple stays vertically flat. Using a sharp knife cut the skin from top to bottom all around the pineapple. Slice pineapple from top to bottom to obtain 5 mm thick slices and about 4.5 inches wide. (The first slices will be narrow so use them for the tartare part). Keep the wider slices for braising. Using the same cutter used to cut polenta, cut pineapple into squares (or circles if used a round cutter).

Melt coconut oil in a pan. When melted add pineapple slices and at high heat cook them until slightly golden brown on both sides. Add agave nectar. Add orange juice and let it reduce. Add rum and flame. Let it reduce a little more. Keep warm.

For the pineapple tartare

Using the pineapple saved when making slices, dice in small 5mm. Add all other ingredients and refrigerate.

For the pineapple coulis

Using a blender, mix all ingredients and filter through a sieve to obtain a smooth coulis

To serve: place two polenta squares on a plate. Place braised pineapple on top of each polenta square. Add 1 tsp of pineapple tartare on top and pour some coulis around. Decorate with lime zests.

If you are not a cook, nor a pastry chef, this would be for you…How a dessert can more simple? Besides, it’s quite light, so in my book all the attributes to be called a perfect dessert. I think as a “petite chose sucrée“, a little sweet thing to serve when you have unplanned guests and no time to prepare a more complex dessert. You can also eat this as a snack with tea, the cups are small, about 2 1/2 inches height so in a few spoonfuls, you’re done.

I believe that you should not skip on anything, not fat, not sugar, so obviously not dessert either but eat small portions. That is the key to maintain a healthy body, and keeping a weight down (and of course exercising). I don’t believe on those restrictive diets that will make you lose weight, make you moody and miserable, then gain all the weight back, due to uncontrollable cravings. Maybe that is my French background that is talking this way, but so far it has shown to be efficient.

Of course, there can be many variations, such as replacing the banana with pears, pineapple, or any other fruit you like. Also, instead of the caramel, you can use chocolate, since chocolate and banana have been made for each other. For the caramel, you can use the one you buy at the store, I found some delicious caramel à la fleur de sel in a small jar at the Rainbow Market, that added a nice touch to it.

This pudding will be classified in my “ à refaire souvent” (to be made often) category due to its easiness and deliciousness ratio. It’s creamy, flavorful and light…just the way I love my desserts.

Ingredients for 4

• 4 slices brioche
• 1 banana, peeled and sliced
• 4 tsp caramel
• 4 tbs raisins
• 3 eggs
• 3 tbs sugar
• 1/2 cream
• 1 cup milk
• 1/2 tsp vanilla extract
• 1 tbs rum

Preparation

In a mixing container, combine eggs, sugar, milk, cream, rum and vanilla. Mix well to obtain a homogenous consistency. Using some small glasses (the ones than can be placed in the oven of course), start putting together the pudding. lay banana slices at the bottom of the glasses, then add raisins (previously soaked in rum), add brioche and proceed the same way with the other layer.

At the end of the process, you need to finish up with the brioche on top and not the banana. Pour the egg/milk mixture on top to cover the brioche.

Cook in a bain-marie (water bath) for about 25 minutes at 380F until the top is golden. Remove from the oven and let it cool, sprinkle with vanilla powder or powdered sugar and eat cold (not lukewarm) or at room temperature

Who said that polenta only needs to be eaten in savory dishes? I was so excited about this dessert, that I have been thinking about it for days. Let’s also enjoy the peaches while they last, soon they’ll no longer be available. I cannot believe it’s already September.

In France, we have some semolina based desserts like this one (gâteau à la semoule) that the kids usually love (well adults too). So I somehow decided to play with polenta. You need a medium to fine grind. I don’t like to use the coarse kind that much. This polenta has such a fragrant vanilla and milky flavor, I could not stop eating it from the pot. The peach is roasted in honey and rum, which makes every bits a real delight. If you combine on your spoon some polenta cake, peach, mascarpone and run sauce, you might end up being addicted to it.

The peaches need to be ripe but still firm so they don’t overcook quickly while in the oven.

While I was playing with my dessert, I got caught on the phone for a short time, I did not realized that someone was stealing my crumbs. My dog Enzo is as obsessed with food as I am. Of course, a dog being a dog, his obsessions limit themselves too eating food rather than preparing it. I think if I were a dog, I would be just like him. While distracted on the phone, I did not see Enzo, open the kitchen cabinet, and steel the breadcrumbs jar. He opened the lid, left the lid laying on the kitchen floor, took the bread crumbs jar in “his room”, spreading the crumbs on the rug before eating them, and of destroying the jar in pieces. Then after his fight with the crumbs, he hid underneath the bed to hide, knowing he was in trouble.

When I saw his moustache I could not stop laughing, schnauzers have funky moustaches that get easily dirty.

Ingredients for 4

For the polenta cakes

• 200 ml milk
• 30 g heavy cream
• 1 vanilla bean cut lengthwise and beans scraped
• 50 g sugar
• 65 g polenta
• 2 tbs golden raisins
• 8 dried apricots, unsweetened and cut in small pieces
• 3 tbs rum

For the roasted peaches

• 2 large yellow peaches, peeled and cut in half and seed removed
• 1 tbs honey
• 2 tbs brown sugar
• 1 tbs sliced almonds, toasted
• 4 tbs mascarpone

Preparation

For the polenta cakes

In a pot, combine milk and cream, sugar and vanilla bean. Bring to a boil. Add polenta gradually while stirring. Keep stirring for about 20 minutes (you can also use express polenta). Add extra milk if the polenta gets too thick. Add raisins and apricots pieces. Mix well. Spread in a flat surface keeping the thickness to about 2 cm. Let it cool. Using cookie cutters, or rinds, cut 4 circles.

For the roasted peaches

Grease a  baking dish with butter. Place peaches halves (flat part down). sprinkle with sugar and honey and cook in a pre-heated oven at 400F for about 15 minutes, then turn the peaches on the other side. Let them cook for another 10 minutes, then deglaze with rum (the soaking rum). Put peaches back in the oven for 5 minutes. Remove from the oven let them cool a little.

Place one polenta cake in a plate. Add half peach on top. Add mascarpone on the side and sprinkle with rum sauce.

I started this little post a while ago and never managed to finish it, since I have a 30 minutes break in between this craziness move, I just wanted to finish it and move on.

Originally I wanted to make savory frittelle with the ricotta I had bought, something with capers and parsley, then I woke up one morning and had nothing to eat for breakfast (like this morning), and that is bad news. It rarely happens, I always make sure I have food for breakfast. No coffee for my Brikka, and no bread for my toaster. (so I had to use the Nespresso that I really don’t like, I have to admit that I am a coffee snob). As much as I have very light dinners, my breakfasts are quite substantial and I really need to eat in the morning. Usually, I don’t get grumpy if I am hungry, I just chew a gum and I can last a couple of hours….except in the morning. Les petit-dejeûners sont sacrés!! Breakfast are sacred!

When you have nothing to eat, then pancake is the solution…I think those are similar to pancakes in terms of texture and consistency even if technically they might not be pancakes (I don’t know I am not a pancake expert). They tend to be tender and soft…

The almond butter adds a little natural sweetness and nutty taste to it. As much as don’t care for peanut butter, I love almond butter.

Those pancakes are completely made with wholewheat flour and a quite healthy little morning treat, if you have nothing else to eat and don’t feel like going out for breakfast.

Ingredients for 10 pancakes

• 2 medium size fuji apples
• 4 tbs light brown sugar
• 2 eggs
• 1 tbs lemon juice
• 5 tbs ricotta
• 7 tbs wholewheat flour
• 1 tbs almond butter
• zest of one lemon
• 2 tbs golden raisins
• 1 tsp vanilla extract
• 1/2 tsp vanilla powder
• 1 tsp baking powder

Preparation

In a mixing container, grate peeled apples, squeeze them in your hand to somehow remove extra juice, then add lemon juice to prevent them from browning. In another container, mix ricotta, eggs and sugar and beat until the mixture becomes smooth. Add lemon zest, almond butter and flour, vanilla extract and powder, raisins and baking powder.

In a non stick pan, place one large tbs of mixture and let it cook on one side, then turn on the other side when they turn golden brown. Sprinkle with powdered sugar and serve hot with a apple sauce on the side.

]]> http://citronetvanille.com/blog/2009/10/apple-games-apple-ricotta-raisins-and-almond-butter-pancakes/feed/ 15 http://citronetvanille.com/blog/2009/10/papillotes-meli-melo-apples-banana-and-pears-with-honey-raisins-pistachios-and-coconut-in-parchment-paper/?utm_source=rss&utm_medium=rss&utm_campaign=papillotes-meli-melo-apples-banana-and-pears-with-honey-raisins-pistachios-and-coconut-in-parchment-paper http://citronetvanille.com/blog/2009/10/papillotes-meli-melo-apples-banana-and-pears-with-honey-raisins-pistachios-and-coconut-in-parchment-paper/#comments Fri, 16 Oct 2009 05:42:38 +0000 silvia http://www.citronetvanille.com/blog/?p=4582 Méli-mélo de papillotes – Pommes, poires et bananes au miel, raisins, pistaches et noix de coco en papillotes avec glace vanille

Des pommes, des poires et des….bananes!! I have been thinking about those papillottes for so long. I thought about them kept thinking about them, and always made something else…I kept doing that for weeks. Time to stick to the plan! They’re an express dessert and extremely delicious. We tend to forget that quick meals can be exquisite.  Papillottes are so much fun to make and look great when you give one individually to your guests.

Fruit based desserts are light and cooked fruits go deliciously well with spices. Of course, if you like cinnamon, you can add some. I am a big vanilla fan and could use vanilla everywhere. The only place I don’t like vanilla is in perfume. I think it’s way too sweet as a scent but I could drink it! I brought from France some vanilla powder which is basically vanilla beans and pods ground, so the powder is brown like the bean and not white (I have seen it white here) , if you can’t find it, you can add 1 tsp of vanilla extract.

Those papillotes are perfect with apples and pears because they remain firm, and don’t get mushy like peaches or other summer fruits would. Fall just got here and we can enjoy the beautiful fruits it brings along.

Papillote has different meanings, but traditionally it refers to a chocolate candy wrapped in a golden or silver wrap with a personal message included in it. Supposedly it comes from Lyon and they’re consumed during Christmas.

Ingredients for 2 papillotes

• 1 golden apple, peeled and sliced
• 1 large pear, peeled and sliced
• 1 large banana, sliced
• 1 tbs unsalted pistachios
• 1.5 tbs golden raisins
• 1 tbs honey
• 1.5 tbs grated coconut
• 1 tsp vanilla powder

Preparation

In a mixing bowl, add all fruits together, then add honey, vanilla powder, raisins, coconut and pistachios. Mix well. Place in a parchment paper, wrap tightly so no air can get in and cook in the oven for about 20 minutes at 375F. Serve warm with vanilla ice cream.

This has been something that arrived out of the blue after a crazy wedding weekend…ricotta is an ingredient I like to put everywhere, and I love it particularly in desserts.

On my last trip to France, I bought a pain d’épices spices mix. I have wanted to make pain d’épices for a long time, it literally translates to “spiced bread” and is a wonderful and spicy cake from Alsace, my neighboring region. The base of the cake is honey and lots of spices, it has a dark brownish color, and is quite sweet. Kids love it. Even though you can find many variations to the cake, the city of Reims has its own, the city of Dijon as well. In Alsace you can find a Pain d’épices Museum that retraces the history of that cake with all the tools developed for its fabrication.

I would certainly not call this cake a pain d’épices, but it does have a few important ingredients that pain d’épice has such as the spices and the honey, so there is an after taste of pain d’épices. The spice mix I used is composed of star anise, cinnamon, cardamom and clove. Since I don’t like cinnamon that much, I did not add too much, but I know that Americans are very fond of that spice, so whoever likes it can add more if desired. For those who won’t have the spice mix available, I would just use the loose spices powder.

The ricotta made this cake very moist and soft and the spices are not overpowering, so it turned out really well. To be enjoyed with a nice hot cup of tea a bowl of fresh fruits or whatever you feel like having.

I added Mirabelle liquor which is something I brought from France, my dad makes it with our mirabelle plums he grows in his garden. You can find it I think in some specialty liquor store in the US. You can use other fruity liquor as well, such as calvados, Grand Marnier, etc…

Ingredients for 6

• 3 eggs
• 4 tbs honey
• 6 tbs light brown sugar
• 1 cup ricotta
• 1 cup white flour
• 1/3 cup quinoa flour
• 5 tbs vegetable oil
• 1 tbs dried cranberries
• 3 tbs golden raisins
• 2 tbs candied orange zests
• 2 tsp pain d’épices spices mix or (1/2 tps cinamon, 1/2 tsp cardamom, 1/2 tsp clove, 1/2 tsp star anise powder)
• 1 tsp baking powder
• 1/2 tsp baking soda
• zest of half a lemon
• 1 tbs herbal liquor (I used Mirabelle, a liquor made out of plums)
• Powdered sugar to sprinkle on top

Preparation

In a mixing bowl, mix eggs, sugar, honey then add ricotta. Add oil. Mix well. Add liquor. Add flour and baking powder and baking soda. Mix well. Add spices, lemon zest, and dried fruits. Mix well to get a smooth consistency.

Bake in a non-stick deep dish, in a 375F pre-heated oven for about 45 minutes, check after 30 min. to see how the cakes comes along, and keep cooking or until the cake is cooked all the way through.