Pineapple Galette and Caramel Rum Sauce with Vanilla Bean Ice Cream
I went ahead and grilled the pineapple to give my galette an extra touch of smokiness which adds a nice depth to the fruit. But the galette is perfectly fine with just plain ungrilled pineapple. I do recommend that you use fresh pineapple and not canned pineapple if you can get it. Fresh pineapples tend to be sweeter and firmer than the canned version. The varietal of pineapple they use for the canned fruit also tend to be more acidic to help with the preservation aspect of canning. Trader Joe’s has fresh pineapple spears already sliced and ready to eat that would be perfect for this galette.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 75 g (1/2 cup) whole-wheat flour
- 150 g (1 cup) all purpose flour
- 15 g (2 tablespoons) cornstarch
- 10 g (1 tablespoon) brown sugar
- 125 g (9 tablespoons) cold salted butter
- 1 large egg
- 1/4 teaspoon salt
- 2 tablespoons rum
- 2 lbs of fresh pineapple (about 1/2 medium to large pineapple)
- 3 egg yolks
- 1/4 cup heavy cream
- 15 g (2 tablespoons) cornstarch
- 100 g (1/2 cup) white granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 vanilla bean
- 1 egg plus 1 tablespoon of water for glaze
- 2 tablespoons white granulated sugar for sprinkling over the galette
- 1/4 cup + 1 tablespoon dark rum, divided
- 1 tablespoon water
- 1/2” slice of fresh ginger
- 2” cinnamon stick
- 1 emptied vanilla pod (from the filling)
- 1 tablespoon dark brown sugar
- 100 g (1/2 cup) white granulated sugar
- 1 tablespoon honey