Chef Daniel Angerer, an Austrian native, isnât afraid to throw beer into the food at his Chelsea restaurant, Klee Brasserie; here, he works Belgiumâs Saison Dupont into this sweet-and-salty dessert best served ĂĄ la mode.
- 1 ripe Hawaiian pineapple, peeled, cored and diced
- 2 cups Saison Dupont, divided
- 2 tablespoons brown sugar
- 2 tablespoons butter at room temperature
- 1-2 tablespoons heavy cream
- 1 tablespoon almonds, ground
- 1 tablespoon salted pretzels, crushed
- 1 tablespoon honey
- 1â2 tablespoon flour
- 1 sheet gelatin
- confectionerâs sugar and vanilla ice cream, for serving
• Preheat oven to 350 degrees Fahrenheit and butter a 10-inch square pan.
• In a medium pan, sauté the pineapple for 2 minutes. Add 1 cup of beer and continue cooking until the beer evaporates and the pineapple is golden.
• In a mixing bowl, stir together the dry ingredients, butter and cream with a fork until it has a crumbly texture, creating a streusel.
• Place sautéed pineapple in the greased pan and top with streusel. Cook 15-18 minutes or until golden brown.
• To make the Saison Dupont geleé topping, place gelatin in a cup of cold water for 5 minutes to soften. In a small saucepan, combine honey and gelatin; heat gently to melt. Once the gelatin has melted, add 1 cup Saison Dupont and refrigerate until set.
• To serve, sprinkle pineapple with powdered sugar and add a tablespoon of the geleé and vanilla ice cream on the side.