I made Laurent’s Slow-Roasted Spiced Pineapple for my book club. I tried it warm out of the oven but served it cold, I prefer it cold. The spices I chose to use were allspice, cloves, star anise, coriander, cinnamon stick and the vanilla bean. I used orange marmalade for my jam and brandy for my alcohol.
I made the lemon madeleines to go with it since I finally had a pan. I managed to do them correctly and get the characteristic bump. I told my guests to dunk the madeleines in the pineapple and juice and everyone loved it. Both were a hit and I would make them again.
Laurent’s Slow-Roasted Spiced Pineapple page 333.
Lemon Madeleines page 212.