Pineapple-Coconut Napoleons

Pineapple-Coconut Napoleons

Desserts

COCONUT TUILES
nonstick vegetable oil spray
2 2/3 cups unsweetened shredded coconut(about 5 oz.)
1/3 cup all-purpose flour
1 2/3 cups sugar
3+ tbsp. unsalted butter,room temp.
1 cup egg whites(about 8 large)
PINEAPPLE SYRUP

4 cups canned unsweetened pineapple juice
2/3 cup sugar
8 cardamom pods,cut in half
1 tsp. black peppercorns
3 whole cloves
1 cinnamon stick
1/2 jalapeno chili with seeds
1 large pineapple, peeled, cored, cut into 16 rounds(each about 1/3"thick)

FOR COCONUT TUILES: Preheat oven to 300¼F.Spray large non-stick baking sheet with vegetable oil spray. Mix coconut and flour in a small bowl. Using an electric mixer, beat sugar and butter in large bowl until blended. Gradually add egg whites and beat until mixture thickens slightly. Stir in coconut mixture. Form 2 tuiles by spooning 1 very generous tablespoon of batter for each tuile onto prepared baking sheet spacing 4 inches apart. Using a small metal spatula or back of spoon, spread batter to

thin 3" to 31/2" rounds. Bake until tuiles are golden, about 22 minutes. Working quickly and using metal spatula, transfer to racks. Return baking sheet to oven briefly if tuiles harden and stick slightly to sheet. Working in batches, repeat with remaining batter, spraying baking sheet with veg-oil spray before each batch. Cool completely.

FOR PINEAPPLE SYRUP: Boil first 7 ingredients in a heavy large pot until liquid is reduced to 2 2/3 cups, about 5 minutes.Arrange pineapple rounds in layers in pot. Reduce heat to medium; cover and cook until pineapple is tender and translucent, turning rounds occasionally, about 20 minutes.Using a slotted spoon,transfer pineapple rounds to a large baking sheet. Cool. Strain pineapple cooking liquid; return to same pot. Boil until syrup is reduced to 2/3 cup, about 5 minutes. Transfer to a bowl and cool. )Tuiles,

*INGREDIENTS*

MASCARPONE CREAM

16 oz. mascarpone cheese *

1 2/3 cups chilled whipping cream

1/3 cup sugar

1+ tbsp. dark rum

1 1-pint basket strawberries, hulled and sliced

* Italian cream cheese available at most supermarkets

Bon AppŽtit Sept/97

*DIRECTIONS*

pineapple and syrup can be prepared 1 day ahead. Store tuiles in an airtight container. Cover and refrigerate pineapple and syrup separately. Bring to room temperature before assembling dessert.)

FOR MASCARPONE CREAM; Beat mascarpone, cream and sugar in

a large bowl until firm peaks form. Beat in the rum.

Place 1 tuile on each of 8 plates. Place 1 pineapple round atop each.Spread 3 tbsp. mascarpone cream atop pineapple. Top with another tuile, 3 tbsp. cream,then pine apple round. Spoon remaining mascarpone cream into pastry bag fitted with medium star tip.Pipe rosettes in centre of pineapple rounds. Drizzle pineapple syrup around napoleon. Surround with strawberry slices and serve.