Rum Caramel Roasted Pineapple with Passionfruit Curd and Vanilla Custard - Chef Recipe by Richard Ousby

Rum Caramel Roasted Pineapple with Passionfruit Curd and Vanilla Custard - Chef Recipe by Richard Ousby



1.2 kg sugar
700 ml rum
400 ml water
8 whole pineapples

Passionfruit Curd:

280 g butter, at room temperature
400 g fresh passionfruit
500 g caster sugar
4 Tbs corn flour
6 eggs
2 lemons, juiced

Vanilla Custard:

1 vanilla bean, scraped
400 ml cream
3 egg yolks
1 egg
80 g caster sugar



Cook the sugar in a heavy-based pan to make a dry caramel.

Take off the heat and add the water and 400 ml of the rum. Reserve the rest of the rum.

Place back on the stove (WARNING: be careful and stand clear as the rum will ignite and make a large flame with vapour).

Take off the heat once dissolved and add 300 m of rum.

Top and tail the pineapples and peel the skin.

Cut each pineapple into 6 lengthy pieces, remove the cores and sous vide with the caramel on 25°C. Pineapple pieces should be 120g before roasting.

Refrigerate pineapple for at least 24 hours.

Preheat the Electrolux Steam oven to 250C using the Electrolux Steam function.

Roast the pineapple by placing it on racks with baking paper underneath. Reserve the caramel.

Roast for 6 mins. Baste with the caramel and roast for another 6 mins. Turn the pineapple over and roast for another 5 mins.

Cool in the fridge uncovered.

Passionfruit Curd:

Place the passionfruit and lemon juice into a pot and bring to the boil.

In a bowl, whisk together the cornflour, sugar and eggs.

Slowly pour the passionfruit mix into the egg mix while whisking.

Place back in pot and cook on low continuously whisking until the cornflour is cooked out and it becomes thick, being careful not to scramble the eggs or burn on the bottom of the pot.

Whisk in butter at end, cool quickly in a bowl over ice.

Once cold, store in the fridge.

Vanilla Custard:

Bring cream and vanilla to the boil in a heavy based saucepan, then let cool.

Whisk egg, yolks and sugar until white and creamy and has a ribbon like consistency.

Gradually add warm cream mixture to eggs, whisking as you add.

Place mix into heavy based saucepan.

Cook on low heat until mixture slightly thickens stirring continuously so mixture doesn't stick or burn. It should cover the back of your spoon.

Remove from heat and cool.

Store in the fridge.

Credits: Richard Ousby Electrolux ambassador and Executive Chef of Stokehouse Restaurants in Brisbane and Melbourne.