White Pineapple Cobbler with Vanilla Bean Ice Cream
- Sugar Dough:
- 1 pound 8 ounces butter, room temperature
- 1 pound sugar
- 3 eggs
- 1/4 teaspoon vanilla extract
- 3 pounds flour
- 1 pound butter
- 1 pound brown sugar
- 8 ounces sugar
- 1 1/2 pounds flour
- 1 pound nuts, pecans, walnuts
- Cobbler Filling:
- 2 ounces butter
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 white pineapple or regular pineapple
- Vanilla Bean Ice Cream
Preheat oven to 350 degrees F.
Combine the butter and sugar in a small mixing bowl with a paddle attachment. Beat on medium speed until light and fluffy. Add 1 egg and scrape down the side of bowl. Beat on low speed and add the remaining 2 eggs and vanilla extract. Add the flour all at once and beat until just combined. Remove from bowl and press down to form a 1/2-inch-thick disk of dough. Place in the refrigerator for at least 1 hour before working with it.
To make the strussel, cream together the butter and sugars until smooth and light. Rub in the flour until it resembles a coarse pea shape. Add in the nuts and rub until everything comes together. Store in refrigerator until ready to use or up to 4 weeks.
For the filling, melt the butter in a saute pan and add all of the spices. Peel and core the pineapple and cut into bite size pieces. Add the pineapple to the spice mixture and saute until all the juices start to blend together. Remove from heat and allow to cool.
Roll the sugar dough to about 1/8-inch thick and place into a greased tart pan. Fill with the cooled pineapple filling and cover with the strussel. Bake for approximately 20 minutes or until golden brown.
Serve with 2 scoops of vanilla bean ice cream.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Rick Chang, Halekulani Hotel, Hawaii