Preheat oven to 300F. Chop pineapple but save leaves (wait for it). Stand pineapple slices and add vanilla bean to pan after slicing lengthwise. Roast for 40 minutes or until tender. Baste pineapple with pan oils and juices. Remove and let cool to room temperature.
Combine 0.25C water, 1 C sugar and 1tsp light corn syrup. Simmer over medium heat until sugar dissolves. Caramelize. 10 minutes. Whisk in 0.5C passion fruit juice and 2tbs butter (caramel splatters so take care). Sieve. Chill for up to two days. Stir in pulp from 2 ripe passion fruits (including the seeds) into the caramel before serving.
Combine 1/C sugar and 2tbs water and heat on low until sugar melts. Heat until golden. Remove and add 2.5 tbs butter, whisking until incirporated. Pour into baking sheet lined with silicon mat. Let cool and harden. Break half the caramel into small pieces and grind to powder.
Plating – spoon passion fruit caramel into center of plate. Place pineapple chop on caramel. Place cream on pineapple and top with pineapple leaf (they are edible). Sprinkle dust around.
Image from A La Cuisine, inarguably the best website for practical food styling and photography. Inspirational.
Recipe from The Last Course: The Desserts of Gramercy Tavern (Claudia Fleming) and TFL Cookbook (Thomas Keller)
