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Caramelised pineapple aumônière

Ingrédients

For 6 persons:
50 grams of brown sugar
1/2 glass of rum
A handful of praline
1 ananas
18 sheets of filo
50 grams of butter

Présentation

1Preheat the oven to 200 °C.
2Peel the pineapple, remove the core and dice it.
3In a frying pan, melt the butter (20 g), add the diced pineapple and the brown sugar (50 g). Caramelise your pineapple cubes over a high heat.
4Cut out the filo sheets, about 18 squares of 20 cm by 20 cm. Brush them with melted butter and sprinkle with the remaining brown sugar.
5Lay the filo squares 3 by 3 in staggered rows. Then place them in different ramekins. Bake for 5 minutes at 200 degrees.
6At the end of the cooking time, remove the ramekins and fill them with your caramelised pineapple cubes.
7Sprinkle with a few pralines and place back in the oven for 15 minutes at 200 degrees.
8To be served while still warm, enjoy your meal!

Let yourself be tempted by our caramelised pineapple aumônière, accompanied by Château Suau's best-seller. A round, fruity and easy to drink wine. This Premières Cotes de Bordeaux with its aromas of red fruits will marry with the sweetness of the caramel for a blend to die for!

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