French Pineapple Bisque. Recipe
French Pineapple Bisque is a delicious dessert that is rich in flavor and loved by many. This unique recipe has a long history and has been enjoyed by generations. The combination of juicy pineapple, warm spices, and the creaminess of bisque creates a heavenly blend of flavors and textures. Let's delve into the recipe and learn more about it!
Fun Fact: The word "bisque" originally referred to a rich and creamy soup made with shellfish. However, over time, the term has evolved to include other creamy dishes, such as this delightful pineapple bisque.
To start off, you will need to soak half a loaf of bread in water until it is fully saturated. Once soaked, press the bread to remove any excess liquid, and then crumble it into fine crumbs. This will help create a creamy texture in the bisque.
Next, take half a pound of chopped suet, which adds richness and depth to the dish. Suet is the fat that surrounds the kidneys of animals, often beef or lamb. However, if you prefer a vegetarian version, you can substitute it with butter or margarine.
Combine the bread crumbs and suet in a mixing bowl, along with a teaspoon of salt and a cup of sugar. These ingredients will provide sweetness and balance to the bisque. Additionally, add two eggs to bind the mixture together and create a custard-like consistency.
For an extra burst of flavor, grate the peel of a lemon and add it to the mixture, along with a pinch of cinnamon, cloves, and allspice. These warm spices perfectly complement the pineapple in the bisque, adding depth and complexity to the overall taste.
Gradually add sifted flour to the mixture, making sure to mix well after each addition. The flour helps thicken the bisque and adds a smooth texture. Continue adding flour until the mixture forms a large ball that holds its shape.
Now, it's time to prepare the pears. Begin by peeling and cutting 1 quart of pears in half. Layer the pears in a large saucepan and sprinkle them with sugar, cinnamon, and grated lemon peel. These additional flavors will infuse the pears with a delightful sweetness and aroma.
Place the prepared bread and suet mixture over the pears in the saucepan, making sure it covers them completely. To enhance the sweetness, drizzle three tablespoons of syrup over the entire dish. If you don't have syrup readily available, you can use a simple sugar syrup made by dissolving sugar in water.
To cook the bisque, fill the saucepan with cold water, ensuring that it covers the pears and the bread mixture. Bring the water to a boil and let it simmer for approximately 30 minutes. This will allow the flavors to meld together and cook the pears to the desired tenderness.
Once the simmering is complete, transfer the saucepan to an oven and bake the bisque at a moderate temperature for approximately three hours. Baking it will further enhance the flavors and achieve a golden brown color on the top.
Once your French Pineapple Bisque is baked, remove it from the oven and serve it hot. The warm, creamy texture of the bisque combined with the tender, sweet pears creates a delightful contrast that will surely satisfy your taste buds.
Unique and delicious, French Pineapple Bisque is a dessert that stands out among other traditional French dishes. The fusion of pineapple with warm spices and the creaminess of the bisque creates a delectable combination that will be loved by all.
If you're a fan of this recipe, you may also enjoy trying out some other pineapple-based desserts from around the world. Pineapple upside-down cake, a classic American dessert, combines caramelized pineapple rings with a fluffy cake to create a rich and sweet treat. Another option is the tropical favorite, Pineapple Delight, which consists of a graham cracker crust topped with a creamy pineapple filling and whipped cream.
So, whether you're craving a fruity and indulgent dessert or simply want to try something new, French Pineapple Bisque is sure to satisfy your sweet tooth. Give it a try and indulge in this delightful French dessert that has stood the test of time. Bon appétit!
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