Upside-down pineapple pie drizzled with caramel sauce

Components

• Half a pineapple pearl
• 200 g of frozen semi-thick dough
• 1½ tablespoons of sugar
• 1 tablespoon of butter

Setup phase

1. Take the puffed dough out of the freezer 2 hours prior to beginning preparation and let it sit at room temperature (alternatively, you can take it out the night before and keep it in the refrigerator).

1. Set the oven to 200 °C (medium heat). Grease a rectangular baking pan with butter. Note: it is essential to grease the pan even if it has a non-stick coating.
2. Remove the crown and peel the pineapple. Use a vegetable knife to carefully slice off the outer eyes of the pineapple. Cut four rings, each approximately 2 cm thick, from the middle section of the fruit to ensure they are all even. Reserve the ends in the refrigerator for a different recipe.
3. Place a large skillet over medium heat. Once heated, add the butter and allow it to melt. Sprinkle 1 tablespoon of sugar over the skillet and arrange the pineapple slices side by side. Sprinkle the remaining sugar on top of the slices and let them cook for about 7 minutes without stirring until they begin to caramelize. If your skillet is small, cook the pineapple in two batches.
4. While preparing the pineapple doura, lightly dust the countertop with some wheat flour. Use the rolling pin to roll out the dough to a thickness of approximately 0.3 cm, just for shaping.
5. Use the rim of a ramekin (or cutter) as a mold to cut 4 circles that are 1 cm wider in diameter than the pineapple rings – alternatively, you can cut 4 squares. Set aside.
6. Using a spatula, flip the pineapple slices and cook for an additional 2 minutes—avoid overcooking to prevent browning in the oven. Place the slices on the prepared baking pan, golden side down, spacing them about 3 cm apart.
7. Place a circle (or square) of dough over each pineapple slice, gently pressing the dough around the edges of each slice to create a crust. Bake in a preheated oven for approximately 15 minutes until the filling is cooked and sweetened. While the toasts are baking, prepare the caramel syrup.

FOR THE CARAMEL SAUCE

Components

• 1/2 cup of granulated sugar
• Half a teaspoon of milk
• Half a tablespoon of butter

Ready state

1. Place the milk in a glass jar and heat it in the microwave on low for about 1 minute, until warm – the milk should be hot when combined with the caramel. Set aside.

1. Put the sugar into the same skillet previously used to sweeten the pineapple rings (no washing needed). Heat over medium flame until it melts into a smooth, golden caramel, stirring occasionally with a spatula to prevent burning.
2. Remove the pan from the heat and incorporate the butter. Mix thoroughly with a spatula until it melts. Gradually pour in the hot milk while stirring with the spatula until a syrup forms—if the caramel solidifies, place the pan back on low heat and stir until it melts again. Pour the syrup into a container and set aside.
3. After baking, take the toasts out of the oven and allow them to rest for a few minutes. Using a spatula, lift one toast from the baking sheet, place it on a dessert plate, and immediately flip it so the pineapple side is facing up. Do the same with the rest and serve alongside the caramel syrup. Note: The toasts are also delicious when served at room temperature.

Don’t discard!

This is how to make a tasty tea using pineapple peels.