It doesn’t look like much but this is the most wonderful dessert after a big meal!
Or any meal for that matter.
The caramel is an adaptation of my crazy concoction of Vegemite caramel (which is delicious, by the way) using Vitasoy soymilk instead of cream. White miso paste replaces the Vegemite and works really well to give the sweet caramel a savoury edge.
Serving the caramel with the pineapple was stolen from the fabulous Albert Adria (yes, the brother of Ferran of El Bulli fame).
In 2009 I went to Albert’s amazing tapas bar in Barcelona, Inopia, and had the sweetest, juiciest pineapple drizzled with perfect caramel. See picture above.
It was a heavenly way to end what can only be described as a gluttonous feast of tapas and I dearly wish I can get back to Barcelona again one day to enjoy the sun, people, food and sangria.
Miso-soy caramel with fresh pineapple recipe
3/4 cup caster sugar
1/4 cup water
40g unsalted butter
1/4 cup dark brown sugar
1/4 cup Vitasoy original soymilk (or pouring cream)
2 teaspoons white miso paste
1. Slice the pineapple into quarters lengthways. Place a quarter skin side down on a work surface and using a small sharp knife, carefully slice through the flesh along the skin so that the flesh comes away in one piece. Leave the flesh sitting in the skin and cut downwards along the flesh to create large cubes. See picture above for reference. Set aside while you make the caramel.
2. Add the caster sugar and water to a large saucepan and stir over low heat until the sugar dissolves. It’s important to use a large pot because the caramel can spit. Once the sugar dissolves, simmer on low heat without stirring until it becomes a light brown caramel colour.
3. Remove from the heat and add the butter and brown sugar and stir vigorously until dissolved. Carefully (it may spit!) add the soymilk and stir until smooth.
4. Cool slightly for about 5 minutes then add the miso paste and stir until well combined and glossy. Serve immediately drizzled over the pineapple.