The first time I got to eat fresh pineapple was at the age of 40!
It was on my (first) trip to Paris in late summer 1998.
After a charter-night-flight, exhausting attempts to operate the ATM and search for our train, when we finally came out from the “metro,” And a lovely waiter from the restaurant across the street greeted us warmly with beautiful buildings in the background; we fell in love in the city right away.
The warm welcome slightly sweetened the walk to the hotel.
After about half an hour, when our legs were carrying us by themselves along with our trolley, we finally reached our destination.
The old hotel with the spiral wooden stairs had two stars, but what stars! Solid gold! I will never forget the breakfast served to us: Excellent coffee, simple butter croissant at room temperature, with an out-of-this-world taste and texture!
Luckily, shortly afterward, I discovered “Ar-Cafe” in Israel with its great pastries.
A lot of butter, flour, and egg yolks had been mixed in the mixers since then; the culinary section in our country has undergone a dramatic facelift, changed almost beyond recognition. Today they produce here fluffy croissants with fusion combinations that may challenge the traditional French baker’s temper 😉
:I would like to share with you two significant culinary experiences from those short and wonderful days 🙂
The first experience was a visit to Fauchon, the famous deli.
As a teenager, I read about the famous store that received daily deliveries of exotic fruits and vegetables worldwide. That kings, counts, barons, or just rich people would send their drivers or house agents to collect the orders.
In his mythological book “French Cuisine,” Israel Aharoni had praised the old institution, which increased my curiosity and desire to visit the place!
I eagerly awaited entering that culinary sanctuary to see the exotic products with my own eyes.
I remember us walking on the sidewalks of Paris when I suddenly shouted “Fauchon”, pointing excitedly towards the sign that winked at me from a distance of at least half a kilometer.
Unfortunately, the place that knew better days lost its glamour, as you would expect in the age of the internet and cheap flights; But at least we had a visit to a culinary monument – which is also something 🙂
The second experience took place one evening in the metro; On the way back to the hotel – we saw to our amazement a man selling fresh pineapples for a few francs! When we reached our room, we tore the fruit to pieces in the blink of an eye – the taste was divine!
Years later, they started growing pineapples in Israel; But unfortunately, its price is usually very high – out of all proportion to the average world price.
So after the recipe for the Pina-Colada cake, it’s natural to match it with a worthy partner; What’s more suitable than a gluten-free vegan pineapple pie?
we start with a gluten-free biscuits crust which is baked for 10 minutes.
We place pineapple pieces on the baked crust;
Continue with the pineapple filling, which is very similar to that of the lemon tart, but instead of lemon juice, we add pure pineapple juice without added sugar;
Next, we coat the filling with plant-based whipped cream, sprinkle a pinch of yellow turmeric and green matcha powder on the whipped cream, and place the pie in the fridge to set. That’s it!
This elegant and impressive pineapple pie is easy to make; plus, it’s gluten-free and almost with no added sugar!
So a moment before the summer ends, hurry up to the kitchen to make this refreshing recipe🍍
Enjoy and let me know how it turned out ❤️
- 250 ml plant-based whipped cream with mild sweetness, very cold
- A pinch of turmeric and matcha powder for decoration optional
- small slices of pineapple (preferably fresh or defrost), ground turmeric and matcha powder to decorate the plate.
- Preheat oven to 180 degrees Celsius.
- Grind the biscuits in a food processor, add vegan butter and salt; Add the water gradually and process for a few more seconds until the mixture turns into a dough.
- Line a pie pan, base and sides with the dough (no need to grease the pan).
- Place in the hot oven and bake for 10 minutes – no more; Remove and cool on a wire rack.
- In a small saucepan, preferably with a heavy bottom, put pineapple juice, coconut milk, agar powder and salt.
- Dilute the cornstarch with 3 tablespoons of water and add to the saucepan. Stir constantly.
- Taste and adjust sweetness – if necessary add one tablespoon of maple syrup.
- Gradually add the turmeric while stirring, until you get he desired hue.
- Cook over a medium-high heat; when boiling and thicken cook for another half minute. Remove from heat and let it cool a little at room temperature (don't let it cool completely).
- Place the pineapple pieces evenly on the cooled and baked crust .
- Spread the pineapple filling over the crust and and flatten.
- Whip the cold whipping cream until it is firm; Fill a whipping bag with a wide star tip and pour over the pineapple filling in circles – from the outside in.
- Sprinkle a pinch of ground turmeric and matcha powder over the whipped cream, place in the fridge to set – for about an hour.
- Serve with some fresh (or defrost) pineapple pieces (optional).