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Roasted Pineapple with Pretzel Streusel and Saison Dupont

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Chef Daniel Angerer, an Austrian native, isn’t afraid to throw beer into the food at his Chelsea restaurant, Klee Brasserie; here, he works Belgium’s Saison Dupont into this sweet-and-salty dessert best served á la mode.

Makes: 4

  • 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
  • 1⁄2 tablespoon flour
  • 1 sheet gelatin
  • confectioner’s 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.


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