Free-Form Pineapple, Mango and Berry Tarts
"Rio Negro is like the Garden of Eden, with fruit trees everywhere," Piero Incisa della Rocchetta says about the region in Patagonia where he makes wine. Local chef Mauricio Couly created these tarts filled with local fruits like pineapple, mango and blueberries that grow around Bodega Chacra. The filling can, of course, vary depending on the season.
Caramelized Pineapple Sundaes with Coconut
Kerry Simon tops creamy frozen yogurt with chunks of caramelized pineapple and slivers of fresh coconut, but toasted, shredded coconut is just as delicious. Another variation: Swap out the pineapple for bananas and garnish with the Japanese herb shiso.
Pineapple Upside-Down Cake
Kristin Ferguson, a pastry consultant at Firefly Bistro in South Pasadena, California, prepares this deliciously fruity pineapple upside-down cake in individual ring molds. She pairs the mini cakes with homemade buttermilk ice cream.
Jenn Louis likes to avoid desserts that are too rich, so when she entertains, she often serves very simply prepared seasonal fruit on platters for people to pass around family-style. "Sure, you could serve it with ice cream, but that takes away from the fact that it's light and refreshing," she says.
Pineapple and Lime Tart
When baked, pineapple loses its aggressive acidity, becoming sweet and caramelized. Fresh lime emphasizes pineapple's tropical flavor and contrasts nicely with the mild and flaky crust in this gluten-free and vegan tart.
Coconut Pudding with Pineapple and Candied Cashews
This dessert is called a souffle at Philipkutty's Farm, but it's much more like a rich, creamy pudding with deep tropical flavors and a sweet, nutty garnish. Here it's molded in an 8-inch square pan; the pudding can also be prepared in individual custard cups or ramekins. Cooking the pineapple mixture is key because raw pineapple contains an enzyme that prevents a pudding from setting.
Coconut Baked Alaska with Pineapple Meringue
Pastry chef Waylynn Lucas of Fonuts in Los Angeles uses xanthan gum to keep the meringue in her baked Alaska stable after she mixes it with pineapple puree.
Pineapple Carpaccio with Lemon Sorbet and Candied Zest
Here's a refreshing dessert that looks and tastes spectacular. If you can find one, try a pineapple labeled gold; relatively new to the market, this hybrid is always lusciously sweet.
Roast Pineapple Splits with Macadamia Brittle
This creative recipe features a variety of flavors that will surely have you re-assess your dessert preferences.
Caramelized-Pineapple Baked Alaskas
Baked Alaska is a layer of cake covered with ice cream and meringue and broiled. In this version, Grace Parisi skips the cake: Instead, she tops ice cream (preferably coconut) with pineapple chunks that have been sauteed with store-bought dulce de leche, then spoons a quick meringue over the fruit and broils until golden.
Pineapple Shortcakes with Dulce de Leche Whipped Cream
There is nothing that will satisfy your sweet tooth quite as much as these pineapple shortcakes with dulce de leche whipped cream.