Posts Tagged ‘sugar’

Tropical Caramel

January 30, 2012 - 12:54 am 1 Comment

Or as I like to call it, the mouthgasm.

It’s been a while since I’ve done a food blog, and I don’t think I’ve ever blogged anything sweet even though my friends would insist I’m a much better dessert chef than a savory chef, which is especially weird because I only very rarely enjoy sweets.

Tonight was one of those nights when I wanted something sweet.

I hope you do too.

What It Is:

Tropical Caramel, an amazing topping for… Fuck, I don’t know, everything ever? I used mine to top some right-out-of-the-box just-add-hot-milk banana oatmeal.

What You’ll Need:

1/2 banana, sliced into coins
3 tablespoons canned pineapple chunks(reserve some juice)
1/4 cup sugar (I used white)
1 tablespoon butter
1 dash cayenne pepper, powdered
1/2 tsp vanilla extract
A small non-stick frying pan

How to Do It (No Not Like That):

Heat yo’ pan, yo’. Put your frying pan over medium low heat, until it’s hot enough that when you drop your butter in it, the butter immediately sizzles but does not burn. If it doesn’t sizzle, turn up the heat.

Add the sugar into the melted butter and add just enough of the pineapple juice so that the sugar is damp. You won’t need very much at all. Let that ooey-gooey mixture bubble a bit. The moment it starts to take on any color, any at all, add the banana coins and the pineapple chunks.

Now wait. Okay, don’t just stand there. If you’ve got teh skillz, you can saute the fruit – and I do mean saute; make sure all of the pineapple bits and banana slices get flipped over at least once. If you ain’t got the skills, you can use a spoon or a fork or something I guess.

Once the fruits have taken on some nice, brown color, add the cayenne and the vanilla.

But wait! It’s time for science!

Why are we adding the vanilla now? Why don’t we just add it at the beginning when the sugar needs more moisture anyway?

Vanilla extract, as you probably know, is like 99% alcohol (okay, it’s actually a minimum of 35% and unless you’ve got the extra-strength stuff, it’s probably not much more than that) and if you paid attention in science class or have ever had a bonfire, you know that alcohol is pretty darn flammable. Don’t worry, this doesn’t mean your caramel will catch fire (well, not if you’re careful) (I mean, unless that’s what you’re going for, but I wouldn’t attempt a flambe in my non-stick cookware), but it does mean that if you add the vanilla too soon, not only will all of the alcohol cook out, the flavor will as well and you just wasted, what, a buck fifty’s worth of vanilla.

That was science!

After you’ve added the pepper and the vanilla, another 30 seconds at a slightly-higher medium heat should give your fruits a nice color and a little bit of a singe.

It should look a bit like this:
Tropical Caramel
…but it wouldn’t hurt to be a bit darker.

That’s it. Seriously, that’s it. Use it like I did to top some really boring oatmeal, pour it over ice cream, or, fuck, eat it with a spoon.

Oh, and for the record? You’re welcome.